Commis 1

TASKS, DUTIES AND RESPONSIBILITIES

PRODUCE THE HIGHEST POSSIBLE FOOD QUALITY WITHIN GUIDELINES

• Prepares and properly garnishes food orders as they are received in accordance with recipes and proper plate presentation
• Prepares sauces, soups and hot entrees
• Sets up for lunch and dinner according to Chef de Partie’s instruction
• Always adheres to Radisson Blu standards of preparation, recipes, and presentation
• Sets up “mis-en-place” for own station
• Uses Chef de Partie as a resource to ensure seasoning, portions, and appearance of food
• Stores unused food properly, and informs Chef de Partie of larger quantities of stored food
• Ensures that food from own station is delivered on time; asks for help if needed
• Follows proper safety, hygiene, and sanitation practices
• Ensures readiness at all times
• Refers to station’s file regarding preparation, cooking and presentation specifications of all dishes produced in the section
• Confers closely with the Chef de Partie and takes every opportunity to become familiar with all aspects of his or her position

HEALTH AND SAFETY

• Adheres to all health, sanitation and food safety rules and regulations
• Reports all potential and real hazards immediately
• Fully understands the hotel’s fire, emergency, and bomb procedures
• Works in a safe manner that does not harm or injure self or others
• Keeps the highest standards of personal hygiene, dress, appropriate uniform, appearance, and conduct

MISCELLANEOUS

• Attends meetings and training required by the Sous Chef
• Accepts flexible work schedule necessary for uninterrupted service to the food production function
• Maintains own working area, materials and company property clean, tidy and in good shape
• Helps Steward when needed for the effective running of the restaurant
• Continuously seeks to endeavor the knowledge of own job function
• Is well updated on, and possesses solid knowledge of the following:
- Hotel fire and emergency procedures
- Restaurant corporate marketing and promotional programs

TASKS, DUTIES AND RESPONSIBILITIES

PRODUCE THE HIGHEST POSSIBLE FOOD QUALITY WITHIN GUIDELINES

• Prepares and properly garnishes food orders as they are received in accordance with recipes and proper plate presentation
• Prepares sauces, soups and hot entrees
• Sets up for lunch and dinner according to Chef de Partie’s instruction
• Always adheres to Radisson Blu standards of preparation, recipes, and presentation
• Sets up “mis-en-place” for own station
• Uses Chef de Partie as a resource to ensure seasoning, portions, and appearance of food
• Stores unused food properly, and informs Chef de Partie of larger quantities of stored food
• Ensures that food from own station is delivered on time; asks for help if needed
• Follows proper safety, hygiene, and sanitation practices
• Ensures readiness at all times
• Refers to station’s file regarding preparation, cooking and presentation specifications of all dishes produced in the section
• Confers closely with the Chef de Partie and takes every opportunity to become familiar with all aspects of his or her position

HEALTH AND SAFETY

• Adheres to all health, sanitation and food safety rules and regulations
• Reports all potential and real hazards immediately
• Fully understands the hotel’s fire, emergency, and bomb procedures
• Works in a safe manner that does not harm or injure self or others
• Keeps the highest standards of personal hygiene, dress, appropriate uniform, appearance, and conduct

MISCELLANEOUS

• Attends meetings and training required by the Sous Chef
• Accepts flexible work schedule necessary for uninterrupted service to the food production function
• Maintains own working area, materials and company property clean, tidy and in good shape
• Helps Steward when needed for the effective running of the restaurant
• Continuously seeks to endeavor the knowledge of own job function
• Is well updated on, and possesses solid knowledge of the following:
- Hotel fire and emergency procedures
- Restaurant corporate marketing and promotional programs