Commissary Chef de Cusine

• Report accidents and sickness in the log Book and to report any such incidents immediately to the Executive Sous Chef-Executive Chef, with clear and concise updates if required, and follow up completed

• Attends meetings and briefings as instructed by the Executive Sous Chef, Executive Chef and clearly and concisely disseminates relevant information to related teams, in a timely manner

• Inform and keep the Executive Chef up-to-date on challenges and irregularities and recommend courses of action

• Respond to change positively, in the departmental function as dictated by the industry, company or hotel

• Interacts with colleagues of other departments within areas of responsibility and develops solid working relationships with them

• Be an ambassador of Lateral service for the team

• Have a complete understanding of, and adhere to the Local Authorities & company’s policy on Safety Procedures and Practices

• Have a complete understanding of, and adhere to the Local Authorities & company’s policy relating to Food hygiene and Safe Food Handling practices

• Take responsibility for the quality of incoming produce, ensuring that all food merchandise is in accordance with order sheets, receiving records and purchasing specifications

• Assume a professional interest for the quality of food prepared and presented in the employee dining room and the consistent – continuous improvement of related teams and product

• Assist the Executive Sous Chef–Executive Chef-Chef de Cuisines, communicate and delegate the production schedule for the day, collating quantities to be produced from the forecast and for the next day's operation, to the team with clear and concise details, and follow up

• Identify and request assistance if required, prior to any breakdowns occurring.

• Follow all control and key procedures

• Support “Chef’s Creations" which meet the needs of the target market and are in line with the operating concept for the venue-hotel

• Communicate and delegate the production schedule for the day, collating quantities to be produced from the forecast and for the next day's operation

• The ability to set up control systems, which will assure quality and portion consistency

• Identify Market needs and trends in terms of food for both hotel guests and local market, and Monitors and analyses the menus and products of competitive restaurants

• Ensure that all outlet reports, schedules, standard recipes and portion control products and correspondence are completed in liaison with the Executive Sous Chef and Executive Chef in an accurate and punctual manner

• Assist the Executive Sous Chefs in their daily tasks

• Assist in writing and updating the relevant section of the Departmental Operations Manual