JOB DESCRIPTION

Job Title:

Line Cooks (Commis 1, 2, 3)

Department:

Kitchen

Division:

Food & Beverage – Production

Reports To:

Chef de Partie / Sous Chef/ Head Chef

Subordinates: (if applicable)

N/A

1. JOB SUMMARY

Ensuring the highest quality standards for the kitchen operations inside the restaurant/ bars/ private banquets requests and deliver a high quality service experience that exceeds customer expectations

1. Main Duties and Responsibilities

• Consistently offer professional, friendly and proactive guest service while supporting fellow Colleagues

• Prepare and service all food items in the menu according to Falla recipes and standards

• Actively share ideas, opinions and suggestions in daily shift briefings

• Maintain proper rotation of product in all chillers to minimize wastage/ spoilage

• Ensure storeroom requisitions are accurate

• Have full knowledge of all menu items, daily features and promotions

• Ensure the cleanliness and maintenance of all work areas, utensils, and equipment

• Follow kitchen policies, procedures and service standards

• Follow all safety and sanitation policies when handling food (HACCP Standards)

• Other duties as assigned by the Head Chef/ Chef In-Charge

• JOB ACCOUNTABILITIES

• Report for duty punctually wearing the correct kitchen uniform at all times.

• Provide a courteous and professional service at all times.

• Maintain good working relationship as with colleagues, and all other departments.

• Have a complete understanding of and adhere to the Falla Policies relating to Fire, Hygiene, Health and Safety.

• Maintain a high standard of personal appearance and hygiene at all times.

• Have a complete understanding of the Falla employee handbook and adhere to the regulation contained within.

• Carry out any other reasonable duties and responsibilities as assigned.

• Attend all training sessions /programmed that are requested by Falla Management.

1. KEY PERFORMANCE INDICATORS (KPIs)

• Food Cost should be not more than 30% Annual budget should be adhered to as per the standard Lowering down food wastage up to 15%

1. JOB QUALIFICATIONS

Educational Attainment:

• At least High School Diploma/ Bachelor’s Degree desirable

• Culinary Training Schools can be considered

Certification/s or Affiliations:

• Basic food Hygiene Certificate (Level 2)

• PIC Level 3 – if available

• Cooking Certificates

Experience Requirement/s:

• At least 3 – 5 years of experience in a high-end restaurants or 5-star hotel

• Minimum of 3 years’ experience in GCC

• Experience in standalone concept

Technical Competencies:

• Experience in Italian and/ or American concept

• Great knife skills/ highly competent cook

Behavioral Attributes:

• Good communication skills and can support the team

• Enjoys working in a Team

• Willing to learn

• Passionate with food!

1. COMMUNICATION & WORKING RELATIONSHIPS

External:

Guests

Internal        :

Kitchen Staff