Profile Overview

The Breakfast / Commis Chef is responsible for the daily activities within the section assigned to him.  The Breakfast / Commis Chef is also expected to interact positively, offering the quality customer service, when attending to buffet operations, amongst others.

Areas of Responsibility

~       Assists the Chef De Partie in managing the section operations within budgeted guidelines and to the highest of standards;

~       Preserves excellent levels of internal and external levels of communication, while identifying both hotels’ and customers’ needs and responds proactively to their requirements;

~       Provides a two way communication and nurture an ownership environment with an emphasis on motivation and teamwork;

~       Works closely with the Chef De Partie to ensure correct stock levels are maintained within the section buffer stores to operate effectively, assisting in report analysis on stock and sales, while highlighting and acting upon any anomalies;

~       Required to maintain full flexibility at all times, with the intent of meeting demand effectively;

~       Reviews on a regular basis the product range to ensure that all key quality standards are maintained, following up also on clients’ expectations while attending to buffets or similar;

~       In tandem with the Kitchen Brigade, practices Health & Safety and Food Hygiene, ensuring that strict compliance with the legislation is maintained;

~       Maintains a confident and mature approach, while practicing tact and diplomacy;

~       Performs other related duties, tasks and responsibilities as determined by both the line manager and organisational needs, while providing an environment of openness and trust, with constant feedback and performance coaching.