IHG Commis I (Cold Kitchen) - Crowne Plaza Doha - The Business Park in Doha, Qatar

Description:

Job Overview

Under

the supervision of the Chef in Charge and according to the Outlet’s

requirements, prepare food items following recipes and menus, and responsible

for the timely preparation, set up and replenishment of mise-en-place.

At CrownePlaza ® , we want our guests to

feel able to do their best, achieve their goals and be recognized for their

success. To help them, we need you to

stay One Step Ahead and:

  • Create Confidence – by being anexpert at what you do; by acting and looking the part and adapting yourstyle to match your guests’ pace in all you do.

  • Encourages Success – by supporting andrespecting your guests and their goals; by recognizing them and makingthem feel valued and important and offering thoughtful choices to helpthem feel restored and balanced.

  • M ake It Happen –by being perceptive to your guests’ needs; by taking ownership for gettingthings done and working seamlessly with others to help guests be successful.

Duties and Responsibilities

1.

Assist Demi chef or Chef De Partie in the performance of their culinary

and other duties, the needs of the outlets and company standards.

2.

Preparation of food items

according to recipes and menus, including specialized food production for ‘Theme Nights’, buffets, banquets and a

la carte.

3.

Supervise and coordinate the activities of subordinates ensuring their

work is produced to standard, taking full charge of the section and staff when

directed to do so.

4.

Checks the daily menus, function sheets, par stocks and mise en place

lists.

5.

Records all recipes and procedures in own recipe book.

6.

Ensure cleanliness, hygiene and maintenance of all work areas, utensils,

equipment, tables, fridges, freezers, kitchen area and cold rooms.

7.

Supervision of buffet replenishment and clearance.

8.

Preparation and set up daily mise en place and buffets as per standards.

9.

Arranges plates and helps in dishing our meal portions according to

Kitchen Order Tickets (KOTs).

10.

In charge of food hygiene and temperature control for responsible

section.

11.

As directed, prepares staff rosters.

12.

Store requisitions and stock control, as directed, in accordance with

FIFO system (first in first out).

  1. All other duties

assigned by sous chefs and direct supervisors.

SELF MANAGEMENT

1.

Comply with Hotel Rules and Regulations and

provisions contained in the Employment Handbook

2.

Comply with Company Grooming Standards at all

times to portray a professional image of self and the hotel.

3.

Comply with Time and Attendance Policies set

by the hotel.

4.

Actively participate in training and

development programs and maximize opportunities for self-development

5.

Demonstrate understanding and awareness of

all policies and procedures relating to Health, Hygiene and Fire Life Safety

6.

Familiarize yourself with emergency and

evacuation procedures

7.

Ensure all security incidents, accidents and

near misses are always logged in a timely manner and brought to the attention

of the Line Manager

8.

Comply with the Company’s Corporate Code of

Conduct

9.

Familiarize self with the company values

(Great Hotels Guests Love) and model desired behaviors (Winning Ways, Room to

be Yourself) and ways of working (IHG Wheel).

10.

Perform all tasks as directed by the Manager

in pursuit of the achievement of business goals

The above is designed to help you in the understandingof the role and is not intended to be a definite list of your duties, asflexibility in meeting company and guest needs is required by all employees

Qualifications

Job: Kitchen

Location: Qatar-Doha

Requisition ID: DOH002531