Employee Dining Commis II

at  Four Seasons

ABOUT FOUR SEASONS:

Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture.
At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us.

MAIN DUTIES/DESCRIPTION:

1. To prepare and cook food according to standard procedures, recipe cards, photographs and given instructions.
2. To help the Chef de Partie/Demi Chef de Partie/Commis I to establish standard recipes and ensure the compliance with them.
3. Constantly inspect taste, temperature and visual appeal, make sure that all dishes are uniform and that established portion sizes are adhered to.
4. To participate in product development and in controlling the smooth operation of the kitchen.
5. To ensure food quality, food taste, food presentation and food requisition.
6. To have a good knowledge of cuisines to carry out the duties and responsibilities for the position in an efficient and productive manner.
7. To be able to manage a shift.
8. To ensure proper sanitation procedures are followed and the kitchen is always clean, neat and tidy.
9. To assist the Chef’s in the day-to-day operation of the kitchen and to help maintain a high Standard of food preparation.
10. To have full knowledge of Four Seasons Food Standards.
11. To ensure all equipment is in full working order.
12. To ensure an adequate supply of all products prepared on a timely basis.
13. To do requisition of all items needed for the following day from the food storeroom, non-food storeroom and stewarding department.
14. To prepare exciting and appealing room amenity when needed.
15. To demonstrate and maintain at all times a professional behavior and positive attitude.
16. To communicate regularly with the Executive Chef/Executive Sous Chef to achieve an excellent rapport throughout the food production department.
17. To respond properly in any hotel emergency or safety situation.
18. To perform other tasks or projects as assigned by hotel management. This includes packaging design, procurement; marketing and merchandising of food products in conjunction with Executive Chef and Food and Beverage Director.
19. To have a full working knowledge of halal food, service and preparation.
20. To execute Alternative Cuisine and Spa Cuisine.
21. To be certified in Food Service Sanitation as available and to implement protocols.
22. To work closely with all chefs in relation to the food.

STANDARD DUTIES:

1) To provide a friendly and professional service that always exceeds guest’s expectation.
2) Assist in phone coverage with other departments.
3) Assist the department to upkeep relevant notice boards.
4) Prepare related paperwork for new hires.
5) Requires knowledge and the ability to operate computer equipment including word processing and spreadsheet software plus other systems (i.e. Opera, Windows, Bayan payroll and analysis reports etc).
6) To accept responsibility for the health safety and welfare of all areas of the department, guests and employees and to respond properly in any hotel emergency situation.
7) To safeguard guests and employees with knowledge and application of health and safety, accident prevention, fire drills and first aid.
8) To ensure you read the hotel’s employee handbook and have an understanding of and adhere to the hotel’s rules and regulations and in particular, the policies and procedures relating to Fire, Hygiene, Health and Safety.
9) To undertake other duties and responsibilities which, while outside the normal routine, will be within the overall scope of the position.
10) To report for duty punctually wearing the correct uniform/attire and name badge. To maintain a high standard of personal appearance and hygiene and adhere to the hotel and department personal appearance standards.
11) Wear hair restraint/hat, gloves, apron, jacket and closed toed shoes at all time while on duty.
12) To comply with local legislation as required.
13) To maintain good working relationships with your colleagues and all other departments through working by The Golden Rule.
14) To respond to any changes in the department as dictated by the needs of the industry, company or hotel.
15) To be flexible and extend job duties to carry out any other reasonable duties and responsibilities within the job capability as assigned, including redeployment to alternative departments/areas if required, to meet business demands and guest service needs.
16) To conduct and attend training sessions as outlined.
17) Perform other tasks or projects as assigned by the Executive Chef or Chef De Cuisine.
18) Must be able to obtain any required food handling and/or sanitation certifications required by local or state agencies.