La residence The Cascades Soma Bay

JOB DESCRIPTION

POSITION TITLE : 1st Commis de Cuisine

REPORTS TO : Chef de Partie/Demi Chef of his outlet
SUPERVISES : All Commis de Cuisine/Kitchen helper
assigned to his kitchen section

SUMMARY DESCRIPTION
The 1st Commis de Cuisine assist the Chef de Partie in the efficiency and profitable
functioning of the kitchen-section assigned to him. He supervises the work of the
cooks and employees reporting to him. He is familiar with all policies and procedures
of the department, La Residence F&B standards . He implements and maintains them.

KEY RESULT AREAS PERFORMANCE IS SATISFACTORY WHEN I

Guest Satisfaction
HAVE SUCCESSFULLY ACHIEVED THE
FOLLOWING MINIMUM STANDARDS.
a. Give feedback to Management of guest comments.
b. When on duty be in good condition to
communicate with guests and co-workers; and be
able to give advise and answer questions related to
the hotel.

Staff Performance a. Employees adhere to hotel Directory.

Technical Performance
b. Train employees according to standards required
of their job description using Position Task List.
c. Employees are knowledgeable about the hotel
product and services.
d. Ensure a high standard of hygiene and grooming
of employees.
e. Maintain good discipline within the department.
f. Motivate employees and facilitate teamwork.
g. Assign, in details, specific duties to all employees
under my supervision and instruct them in their
work.
h. Follow and ensure that my staff follows our
standard recipes, methods of preparation and
presentation according to the department/hotel
standard.
i. Be familiar with the menu and know the
ingredients, portion size, method of cooking and
time it takes to prepare each item on the menu. Be
critical if the items are not properly prepared or
not hot or cold as the case might be.

j. Constantly check prepared food for it’s taste,

temperature and visual appeal.
k. Make sure that all dishes are uniform and that

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 established portion sizes are adhered to.
l. Be very careful to prevent the use of spoiled or
contaminated products in any phase of food
preparation. Double check with the “chef on duty”
should anything be in doubt regarding above
matter.
m. Constantly check on my mise en place and
immediately report missing items to my supervisor.
n. Prior to closing my shift make sure all perishable
items are properly cooled, stored and my working
station is clean and tidy.
o. Ensure that my section and all machinery &
utensils are properly cleaned according to the
hotels standard.
p. After completion of my shift I organize the
“handing over” to the following shift and give
notice of my departure.

Financial Performance a. Check daily all fridges and store rooms in my

section, making sure all perishable items are in
perfect condition. Take preventive action against
loss whenever necessary.
b. Maintain all costs (i.e. food, labor, energy,
cleaning supplies and water ) as laid down by the
hotel.

Inter-Departmental a. Maintain cordial relations with other departments.

Relations b. Take personal responsibility in passing on
information relevant to another department.
c. Do my utmost to maintain a spirit of cooperation
amongst my colleagues ( cooks, stewards and
waiters alike ) and help each other whenever
necessary. Constantly strive to give excellent and
friendly service.

F.F. & E. a. Prevent damage and abuse to all FF&E items and
(Furniture Fittings & report of any repair or maintenance requirements
Equipment to the Engineering department immediately.
b. Ensure that soiled or damaged serving utensils are
not put into use, watching particularly for cracked
or chipped china and glassware. I also train my
staff to follow this rule.

Environmental Health & a. Adherence to La Residence environmental health

Safety and safety policies and procedures as established
by the EH&S committee.

Security a. Compliant with all the hotel’s security policies and

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 procedures.

Use of Energy and Water a. Minimize the use and wastage of all energy and
water resources.

This job description is not exhaustive and not limited to the guidelines above. All
other items not enumerated are covered by the Policies and Procedures of the
department/Hotel, the Employees Handbook, which may be revised at any date.

Employee Name/Signature:_____________________________________________
Date:________________________________________________________________
Supervisor’s Name/Signature:____________________________________________
Date:________________________________________________________________

Job Description No.: Date:

Issuing Authority: Revised as of:

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