Commis I - Staff Cafateria

KEY RESPONSIBILITIES

• Set up preparation area (includes utensils, pots and pans, cutting boards and knives). As defined by the outlet or section in charge.
• Performs duties as required by section in charge.
• Must keep work area clean at all times and make sure correct use of equipment chillers and freezers.
• Collects dry store, fruits, vegetables, dairy, raw meat and fish/Sea food requisitioned by the outlet or section in

charge.

• Participates in the daily mise en place for the Staff cafateria.
• Must be willing to learn and attend any training scheduled by department head for the benefit of the employee and organization
• Prompt work pattern and must remain flexible at all times
• Must be willing to be rotated in carious kitchen sections as required

CosT CONTROL AND PROFITABILITY

• Deals with spoilage, breakage and accident efficiently in accordance to the required standard.
• Abides by the instructions given by Superiors.

LAWS, REGULATIONS & POLICIES

• Ensures compliance with business operations laws
• Ensures compliance with hospitality operations laws
• Ensures compliance to all applicable laws, and corporate standards and guidelines

ASSOCIATE RELATIONS

• Fosters and develops effective associate relations throughout the hotel

HEALTH & SAFETY

• Ensures that all potential and real hazards are reduced immediately
• Fully understands the hotel’s fire, emergency and bomb procedures
• Ensures that emergency procedures are practiced to provide for the security and safety of guests and associates
• Anticipates possible and probable hazards and conditions and corrects them or take action to prevent them from happening
• Ensures that the highest standards of personal hygiene, dress, uniforms and appearance

MISCELLANEOUS

• Attends meetings and trainings required by the Department Head or Hotel Management.
• Attends meetings and training as required.
• Continuously seeks to endeavor and improve the hotel’s efficient operation and knowledge of own job function.
• Ensures all requests and correspondence (e.g. from Department Head) are dealt with in a timely and accurate manner.
• Attends any property meetings that are relevant to the position.
• Is knowledgeable about corporate loyalty / Incentive Programmes.
• Assists colleagues to perform similar or related jobs when necessary.
• Ensures guest satisfaction by attending to their requests and inquiries courteously and efficiently.
• Accepts flexible work schedule necessary for uninterrupted service to hotel guests and the hotel’s stakeholders.
• Maintains own working area, materials and company property clean, tidy and in good shape.
• Embraces the core values of Wyndham Hotels and is seen as a brand ambassador of WHG
• Is well updated on, and possesses solid knowledge of the following:

§ Hotel fire, bomb and emergency procedures

§ Hotel health and safety policies and procedures

§ Wyndham Hotels standards of operation and departmental procedures

§ Current licensing relating to own responsibility, and to the hotel

§ Accepted methods of payment by the hotel

§ Corporate clients generating high business volume

SKILLS & COMPETENCIES

• Understanding the Job
• Taking Responsibility
• Recognizing Differences
• Adaptability
• Teamwork

Alongside these key competencies, the incumbent of the role will be required to demonstrate the fundamentals of the company’s Count on Me! service culture to be responsive, respectful and deliver a great experience to our customers, guests, partners and communities as well as to each other.

EXPERIENCE, CERTIFICATE & EDUCATION

• Hotel Management Degree or diploma or equivalent
• Food and Beverage Production training or related industrial training
• 2 years of experience in a similar role within a five-star hotel/ resort environment
• Catering experience required