Commis III

SECTION1: MAIN DUTIES

• To maintain a high customer service focus by approaching your job with the customers always in mind.

• To have a positive impact, taking personal responsibility and initiative to resolve issues, always clearly communicating with both customers and colleagues.

• To be motivated and committed, approaching all tasks with enthusiasm and seizing opportunities to learn new skills or knowledge in order to improve your personal performance.

• To be flexible, responding quickly and positively to changing requirements including the Performance of any tasks requested of you.

• To maintain high team focus by showing co-operation and support to colleagues in the pursuit of team goals. • To maintain a kitchen environment that promotes flair, creativity and consistency in the quality of food taste and presentation.

• To ensure that all Food Safety Management Program polices and guidelines are followed.

• To assess and monitor cleanliness on a daily basis, ensuring that all equipment remains clean and in good working order.

• To liaise closely with the Section Chef, ensuring food quality and preparation techniques are of the highest standard.

• To closely monitor and control the daily food merchandise, ensuring quality of goods received, taking corrective action where necessary.

• Food Safety and Hygiene: To follow all Food safety Management Program polices and guide lines.

• To follow and support the job direction given by section chef.