Commis Pastry

COMMIS  - PASTRY

To assist the Head Chef in general in providing an effective service for external and internal customers.
Requirements

Be able to work more then 10 hours.

Experience:· Previous experience working within a Kitchen or similar environment preferred

Skills and Knowledge

· Strong Communication skills (verbal, listening, writing)

· Innovative

· Pro-active and reliable

· Able to work alone and within a team

Education or Certification

· Good level of English essential

 DUTIES:

1) Report for duty punctuality, wearing the correct well present uniform.

2) Perform all tasks assigned in all areas of the Pastry Department i.e. Banqueting, Outlets, Afternoon Tea, Chocolate Room etc.

3) Treat all clients and colleagues in a polite and courteous manner, giving your full support to them if they require assistance

4) Perform all tasks to a consistent standard

5) Take pride in your work and achieve a high level of commitment

6) Positively contribute to the productivity of the department

7) Minimize excess operation costs by using all equipment in accordance with instructions

8) Minimize wastage of all food

9) Report all maintenance requirements and safety hazards to the Pastry Chef / Executive Pastry Chef

10) Strive to reach all objectives set at appraisal

11) Be fully conversant with relevant hotel health and safety policies and fire regulations

12) Perform all tasks in a hygienic way and avoid cross contamination or food poisoning

13) Monitor the shelf life of all products and rotate when necessary

14) Achieve and maintain the set standards in the Standard Operations Procedures.

15) Be available to cover all shift including early and late night closing shift

16) Ensure all products are tasted before serving them and ensure standard recipes are used at all times

17) Ensure work areas is clean and tidy at all times

18) Respect the equipment that you are using and ensure it is clean and in the correct place after use

19) Keep a tight control on portion size and number of covers for service, follow specifications in size and weight of each portion

20) Always deliver the WOW Factor – we can, of course, we will

21) Strict control of all food leaving the kitchen

COTRACT OF 1 MONTH  FOR THE 1 TIME YOU APLLLY WITHUS! AND CONDUCTIBLE FOR NEXT YEAR 2014 SEASON.-START IN JANUARY!

Your travel pay by the ocmpany-*social security includ-