Commis Cook (Indian Cuisine) - Holiday Inn Singapore Little India

JOB OVERVIEW

Prepare Indian food in accordance with portion and quality standards specified in recipes.

Adhere to local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures.

At Holiday Inn® we want our guests to relax and be themselves which means we need team members to:

• Be you – by being natural, professional and personable in the way you are with people

• Get ready – by taking notice and using your knowledge so that you are prepared for anything

• Show you care – by being thoughtful in the way you welcome and connect with guests

• Take action – by showing initiative, taking ownership and going the extra mile

DUTIES AND RESPONSIBILITIES

FINANCIAL RETURNS:

• Assist department head to controls and monitors departmental costs on an ongoing basis to ensure performance against budget

PEOPLE:

• Provides direction to the Kitchen helpers, including Cooks, Kitchen Attendants and Stewards
• Communicates to his/her superior any difficulties, guest or internal customer comment and other relevant information
• Establishes and maintains effective employee working relationships
• Attends and participates in daily briefings and other meetings as scheduled
• Attends and participates in training sessions as scheduled

GUEST EXPERIENCE:

• Communicates politely and display courtesy to guests and internal customers
• Assists with the preparation, presentation, decoration and storage of the following dishes

RESPONSIBLE BUSINESS:

• Produces food of high quality according to standard recipes
• Prepares in advance food, beverage, material and equipment needed for the service
• Cleans and re-sets his/her working area
• Implements the hotel and department regulations, policies and procedures including but not limited to:

1. House Rules and Regulation
2. Health and Safety
3. Grooming
4. Quality
5. Hygiene and Cleanliness

• Performs related duties and special projects as assigned
• Be aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures
• Demonstrate Awareness of OH&S policies and procedures and ensure all procedures are conducted safely and within OH&S guidelines
• Be familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly
• Initiate action to correct a hazardous situation and notify supervisors of potential dangers
• Log security incidents and accidents in accordance with hotel requirements

ACCOUNTABILITY

Supports the Section Chef by preparing, presenting, storing and serving a selection of dishes. You will also help to create a desired work culture around our Winning Waysof the InterContinental Hotels Group and embrace the IHG Commitment.

QUALIFICATIONS AND REQUIREMENTS

With 1 year’s related experience or formal training or an equivalent combination of education and experience. Obtained food service permit or valid health/food handler card as required by local government agency.

Demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the Company. Able to read and write English.