Commis Chef - St Brides Spa Hotel

The Celtic Collection Job Description and Person Specification DEPARTMENT Culinary PROPERTY St Brides Spa Hotel POSITION Commis Chef GRADE Team Member REPORTS TO Demi Chef de Partie, Chef de Partie, Sous Chef, Head Chef Note: This job description in no way states or implies that those duties listed below are the only ones to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their Senior Manager. POSITION OVERVIEW To demonstrate good attitude, improving knowledge and skills to ensure delivery of a consistent product GENERAL Responsible for helping to maintain a guest-focused culture which support the values expressed in the Collection Ambition and the Collection’s business goals of profitability and service quality. Establishes and maintain effective and positive relationships within the team as well as other departments. Complies with the Collection’s Health and safety, Hygiene policies as well as all other Collection policies and procedures. Report all situations that may present a danger to guests or staff immediately to the relevant people and take action to rectify the situation if possible. 5. To ensure that resources are used effectively, minimising waste to protect our environment and to reduce costs. To perform related duties and special assignments as and when required. JOB FUNCTIONS Communication Employees are encouraged to take a lively interest in the activities of the company and, should there be anything on which you have insufficient information or where you are unsure, should ask your immediate line manager. Employees are encouraged to ask questions and to speak to each other. Budgets Maintains an understanding and acceptance of the monthly budgets and a motivation to achieving these. Standards Maintains an understanding of the standards set and expected for the Department and is responsible for the enforcement of these standards through associated job requirements. Controls Maintains an understanding of the controls in place that monitor performance of the Department. Structure Respects the organisational structure in place and the duties and responsibilities of all team members. Conducts yourself professionally and with respect for the professionalism of all other team members and the roles they play in achieving the departmental objectives. Team Ensuring you are trained in all relevant courses applicable to your position and remains passionate about achieving the ultimate internal/external guest experience. Delivery Responsible for delivering the ultimate in professional internal/external guest service with the standards expected and trained by the Department. Responsible for ensuring full, safe operation of all equipment and stock, in accordance with health and safety requirements. Responsible for the cleanliness and presentation within your working environment in accordance with set standards. Responsible for resolving all internal/external guest complaints escalated from team members, solving the complaint to the Collection and internal/external guests benefit. Also communicating the results to the Department Manager. Is responsible for helping to maintain a guest-focused culture which supports the values expressed on the Collection’s Mission Statement and the Collection’s business goals. Ensures that the training of employees in her/her Department conforms to Celtic Manor training standards by: · identifying training needs in relation to the business · formulating relevant and realistic six-month plans for the Department · designing training sessions to meet established priorities · ensuring an up-to-date and efficient training administration system is maintained · assessing the performance of employees and evaluating the results of training programmes Establishes and maintains effective and positive relationships with his/her own team as well as with other departments. Complies with Collection’s Health, Fire and Safety and Hygiene policies as well as all other Collection policies and procedures. Attend all Meetings as Scheduled and as per Request. Ordering of all food items as per requirement from the Dry store. Ensuring that all food items that are purchased are received and checked against the Invoice. Then stored in the correct manner. Preparing and serving the food as per Department standard. Ensuring that his/her Department is clean at any given time. Making sure that all Banqueting and Restaurant requirements are dealt with in an orderly and fast manner. Ensuring that all Equipment is looked after and any faults are reported to the Senior Chef on Duty. Making sure that all stock is labelled and rotated. Liasing with the Sous Chef and Senior Chef on Duty for any other requirements In absent of the Senior Chef, the Chef de Partie will act on his/her behalf when appointed. Ensures that resources are used effectively, minimising waste to protect our environment and to reduce costs. Performs related duties and special assignments as and when required. Training Responsible for attending all required training as scheduled. Leadership Maintains an understanding of the departmental objectives and contributes to a positive team environment, focussed on achieving the ultimate Department experience. Is present for all briefings and debriefs conducted by the Supervisor on duty. Team Building Responsible for contributing to team building sessions both within and outside the Collection. Checking Contributes to the gathering of information as directed by the relevant Manager, including internal/external guest feedback, financial performance and any other as required. Evaluation Contribute to compiling periodic reports based on the checking process. Contributes to the analysis of information gathered. Proposing changes within the department. Innovation Support the implementation of changes to ensure continuous innovations and improvements are made within the Collection. PERSON SPECIFICATION Criteria Essential Desirable Qualifications Should have AAA level 2 or equivalent AAA level 3 or equivalent Attainments/competencies (list as required) Numeracy and literately to a good level Food hygiene level 2 Should be fully computer literate Leadership skills Understanding of HACCP Food hygiene level 3 Craft Trainer or Train the Trainer Any Management Development courses Previous experience 6 years minimum at a 4/5 star Hotel and / or large reputable Restaurant with at least 1 rosette At least 12 month in a Chef de Partie position At least 3 years in a Demi Chef de party position Must be able to lead a team of at least 5 culinary staff Worked for at least 2 years in an 5 star environment Worked in a 2 rosette restaurant Experience required All the above As above Special aptitudes (e.g. oral or written skills, manual dexterity, etc.) Must be able to converse with a senior Management confidently orally and written when necessary Physical abilities, circumstances, but only if a justifiable requirement for the job Must be able to walk Must be able to stand for a long period Must have full vision or at least 75% Signed by Employee Date: