CHEF Commis
Great National Hotels & Resorts
Ballina
JOB TITLE: CHEF COMMIS
DEPARTMENT: KITCHEN
RESPONSIBLE TO: HEAD CHEF / SOUS CHEF
JOB TYPE: Permanent
LOCATION: GREAT NATIONAL HOTEL BALLINA
A fantastic opportunity has arisen for an experienced, ambitious Commis Chef to join our dynamic team at our Great National Hotel located at Dublin Road, Ballina. Within the role you will drive innovation and play a vital role in our delivery of industry leading service and award-winning food.
PURPOSE OF JOB: TO ASSIST THE HEAD CHEF / SOUS CHEF / CHEF DE PARTIE TO ENSURE THE SUCCESSFUL OPERATION OF ALL FOOD SERVICE AREAS OF THE HOTEL INCLUDING ALL BACK OF HOUSE AREAS, THE STAFF CANTEEN AND DELIVERY BAY. TO TAKE DIRECTION FROM YOUR DEPARTMENT HEADS AND TO ASSIST IN THE MONITORING OF FOOD QUALITY AND HYGIENE STANDARDS. TO ADHERE TO HACCP PROCEDURES AT ALL TIMES. TO ENSURE ALL KITCHEN STAFF OBSERVE APPROPRIATE SYSTEMS OF HYGIENE DURING FOOD PREPARATION AND STORAGE
Duties Include:
The role involves
O To assist in the preparation of food according to recipes and cooking standards.
O To train and guide kitchen assistants/kitchen stewards.
O To assist in the set up and organisation of the assigned workstation.
O To instruct kitchen stewards on work duties.
O To return all equipment and supplies to the correct storage area after use.
O To assist in the storage of food before and after service.
O To be fully aware of HACCP and follow the procedures detailed within.
O To provide a safe and secure environment for customers, staff and visitors at all times.
O To ensure that all machinery is operated in line with trained instructions and is maintained in a clean working condition.
O To ensure that hygiene is maintained and promoted in food preparation in accordance with Company Policy and Statutory requirements.
O To ensure that food preparation areas are cleaned prior to use, maintained in a hygienic condition during service and cleaned down afterwards.
O To ensure that cleaning equipment and materials are handled and stored correctly.
O To prepare, cook and present all dishes within area of responsibility to the correct menu specification with regard to quality and quantity.
O To ensure that any problems with food quality are identified and dealt with or reported promptly to the appropriate person.
O To store any food that is not for immediate consumption in the correct manner at a safe temperature according to current food hygiene legislation.
O To maintain all storage areas with regard to temperature, ventilation and cleanliness.
O To ensure that all food items are stored under the correct conditions according to food type.
O To ensure that knives are handled and stored in a safe manner according to trained instructions.
O To create and maintain an effective working relationship with colleagues and managers.
O To maintain the highest standards of personal hygiene at all times.
O To ensure that you present for duty in full uniform including safety shoes and name badge.
O To assist in the implementation of a profitable and cost effective stock taking system.
O To ensure all purchases and deliveries of fresh produce/dry goods are of the highest standard.
O To ensure all deliveries are properly checked and accounted for.
O To comply with the hotels customer relation policy.
O To communicate with customers where necessary.
O To maintain cleaning programme in operation.
O To secure and record lost and found property using the procedure detailed in the Kitchen SOP.
O To immediately report maintenance needed to your supervisor or manager.
O To be fully aware of the key security policy.
O To ensure that you adhere to the Sign in & Sign Out procedures on a daily basis.
O To ensure breaks are taken in line with business levels and signed off.
O To ensure that you have full knowledge with all hotel facilities, including opening and closing times and promote these facilities at every opportunity.
O To ensure that the consumption of foodstuffs is confined to the staff dining area only.
O To participate in all training programmes scheduled for you.
O To participate in daily '15 minute' standards training.
O Be fully familiar with all personnel policies and procedures as set out in the Company Staff Handbook and to abide by these at all times.
O To familiarise yourself with your departmental SOP (Standards of Procedure Manual) which is available from the Head Chef.
O To maintain departmental standards at all times.
O To attend and support hotel and departmental meetings as requested.
O To participate in job chats and performance appraisals.
O To be fully familiar with the complaints procedure and that complaints are dealt with in a courteous and sympathetic fashion and reported to the Duty Manager if necessary.
O To work towards achieving high hotel inspection results from AA, RAC, Excellence in Tourism and any other such bodies.
O It is agreed that flexibility of employees is fundamental to the Hotel's ongoing progress. It is agreed that flexibility within each job category/functional area will be required by the Company and that there is full inter-changeability between all jobs in so far as is reasonably practicable.
Communication with customers is essential, and the role requires maintaining a clean environment, securing lost and found property, and reporting maintenance needs to supervisors or managers. The role also involves promoting hotel facilities, participating in training programs, and adhering to personnel policies and procedures.
Participation in meetings, job chats, performance appraisals, and complaints is essential. The role also aims to achieve high hotel inspection results and maintains a clean uniform and name badge.
Health & Safety
The Health & Safety at Work Act 2007 mandates employees to ensure the health and safety of themselves, colleagues, and guests. They must maintain clean and safe work areas, report potential hazards, and be aware of trained first-aid personnel. They must follow safety rules, conduct fire drills, and participate in training. They must also be an active member of the Health & Safety Committee and inform management of any accidents or incidents.
Flexibility/Inter-changeability
The hotel requires flexibility and cooperation in its operations, requiring full inter-departmental inter-change and assisting with duties as directed by Management, depending on business levels within the hotel.
OTHER DUTIES