Commis Chef

Line Manager: Head Chef

Job Purpose/Summary: Under the direction of the Head Chef prepares food in accordance with SME policies and Procedures and local hotel standards. Promotes the desired work culture around the Winning Ways; Do the right thing, Show we care, Aim higher, Celebrate difference and Work better together in order to create "Great Hotels Guests Love".

Key Responsibilities:

• Assists with the preparation, presentation, decoration and menu dishes including:

• Meat dishes and meat marinades
• Fish, shell fish and sauces for fish and shell fish
• Garnishing techniques and methods of service for fish
• Pastry, cakes and yeast goods
• Petit fours and desserts

Financial Returns:

• Control supplies and minimize wastage.

People:

• Comply with hotel rules and regulations and provisions contained in the employment handbook.
• Comply with company grooming and uniform standards.
• Comply with timekeeping and attendance policies.
• Actively participate in training and development programs and maximise opportunities for self development.
• Comply with the company corporate code of conduct at all times.
• Familiarise yourself with our winning ways which link to the desired behaviours that we expect all our employees to display.
• Perform other tasks at the level of the role as directed by your line manager in pursuit of the achievement of business goals.
• Have the desire and ability to improve your knowledge and abilities through on-going training.
• Ability to work as part of a diverse team with colleagues from different viewpoints, cultures and countries.

Guest Experience:

• Demonstrate service attributes in accordance with industry expectations and company standards to include:

• Being attentive to guests
• Accurately and promptly fulfilling guest requests
• Understand and anticipate guest needs
• Maintain a high level of knowledge which will enhance the guest experience
• Demonstrate a service attitude that exceeds expectations
• Take appropriate action to resolve guest complaints
• Appreciate the dynamic nature of the hotel industry and extend these service attributes to all internal customers.
• Be able to promote the hotel (and RBH generally) products and services.
• Maintain a high level of product and service knowledge about all RBH hotels in your region.

Responsible Business:

• Demonstrate an understanding and an awareness of all policies and procedures relating to Health, Hygiene and Fire Life Safety.
• Familiarise yourself with emergency and evacuation procedures.
• Ensure all security incidents, accidents and near misses are always logged in a timely manner and brought to the attention of your line manager.
• Proactively pursue all practices in line with Company environmental and energy saving initiatives.
• Ensure Hotel Policies and Procedures are adhered to, such as:

• Use the staff entrance and report for duty on time
• Wear the correct uniform at all times in the prescribed manner
• Work harmoniously with other team members – respecting their problems and pressures
• Attends meetings and training required by Night Manager.
• Assists colleagues to perform similar or related jobs when necessary.
• Accepts flexible work schedule necessary for uninterrupted service to hotel guests.
• Maintains own working area and materials clean, tidy and in good shape; reports defective materials and equipment to appropriate person within the hotel.

Job Types: Part-time, Permanent

Pay: From £12.21 per hour

Benefits: Company pension, Discounted or free food, Employee discount, Free parking, On-site parking

Work Location: In person