Free Commis Chef Course (1year Diploma)

Also known as ‘Range Chef’, ‘Multi-cuisine Chef’, ‘Commis 2 and Commis 3’, ‘Kitchen Associate’, Commis Chef is responsible for preparing base food items and assisting Commis 1 or Chef-de-Partie in food preparation.

Brief Job Description:- The individual at sets up kitchen for operations; prepares sauces, Free Commis Chef Course (1year Diploma) salads, cold starters and other base items; monitors the stock, assists Commi 1 or Chef-de-Partie and closes the kitchen at the end of day’s operations or shift end.

Personal Attributes: -The job requires the individual to have good observational learning aptitude, attention to details, presentable demeanour, politeness, interpersonal skills, healthy habits and be commitment Commis Chef Course.

Commis Chef Course CLICK HERE

Preparation for cooking Commis Chef Course:- To be competent, the user/ individual must be able to:

PC1. retrieve food items from the storage area, fridge or freezer as per the instructions of the cook

PC2. wash, peel, chop and/or cut food items including fruits, vegetables and meats as per the instructions of the cook

PC3. put food cooking equipment like pressure cooker etc. containing raw food items on gas stove for boiling or do the basic cooking as per the instructions of the senior cook

PC4. do the basic preparatory work like mixing of spices, etc.

PC5. weigh or measure ingredients PC6. prepare dough as per senior cook’s instructions

PC7. grind spices for usages

PC8. portion or wrap food items or dishes using food wrappers for further processing as per the instructions of the senior cook

PC9. store semi-cooked / left out cooked food in containers in the fridge or freezer as per the instructions of the cook

PC10. collect all the required items / ingredients at cooking area for food production

Making sauces:- To be competent, the user/ individual must be able to:

PC11. collect all the ingredients required for making basic sauces Commis Chef Course.

PC12. blanch the required vegetables as per Commis Chef organizational SOPs

PC13. prepare the roux (thickening agent) as per organizational SOPs, e.g., weigh out fat and flour on a portioning scale, melt the fat in a heavy bottom skillet or sauté pan over medium heat, add flour to the fat, continuously stir till it gets thickened

PC14. add the roux to make different sauces as per organizational SOPs

Preparing salads:- To be competent, the user/ individual must be able to:

PC15. collect the required vegetables for salad preparation as per organizational SOPs

PC16. wash and chop them as directed by the Commies 1 or Chef-de-Partie

PC17. present salads as per Commis Chef organizational SOPs

PC18. ask senior cook if any change in presentation is required

PC19. making changes, if any, as directed by the Commies 1 or Chef-de-Partie and keep it at a specified place for serving

Preparing cold starters Commis Chef Course:- To be competent, the user/ individual must be able to:

PC20. arrange all the required ingredients for the preparation of cold starters as per organizational SOPs

PC21. prepare cold starters as directed by the Commies 1 or Chef-de-Partie

PC22. decorate and present it as per Commies 1 or Chef-de-Partie’s directions

Cleaning kitchen before start of day’s operations:-

To be competent, the user/ individual Commis Chef must be able to:

PC1. obtain the cleaning specification from organization’s SOP

PC2. move and protect raw food items and kitchen equipment, if required

PC3. use the cleaning equipment that is suitable for the specific cleaning operation and location

PC4. separate the faulty or damaged cleaning equipment and inform about them to the senior cook

PC5. check that food preparation and cooking tools and kitchen equipment are clean, of the right type and in working order

PC6. carry out the cleaning as per organizational

SOP PC7. follow the manufacturer’s instructions and safe working practices when taking apart, handling kitchen equipment used for food production

PC8. check that the kitchen equipment in correct Commis Chef working order after the cleaning Commis Chef Course.

PC9. record and report to senior cook about faults e.g. missing or damaged food equipment parts, pest infestation etc.

Preparing kitchen for food operations Commis Chef Course:- To be competent, the user/ individual must be able to: PC10. check that all the food preparation and cooking tools and kitchen equipment are available in the kitchen

PC11. turn on the appropriate kitchen equipment at the correct time and to the correct setting

PC12. arrange all the tools and kitchen equipment in the Commis Chef kitchen as per organizational SOP

PC13. assist chef in the preparation of mise-en-place

Closing kitchen at the end of day’s operations:- To be competent, the user/ individual must be able to:

PC14. check that cooking equipment is turned off, unplugged where necessary, and cleaned following manufacturers’ and organization’s instructions

PC15. clean and dry all other kitchen tools and equipment and store them as per organizational SOP

PC16. check food storage area is properly secured

PC17. follow all the workplace procedures related to keeping kitchen hygienic before closing down the kitchen after day’s operations

Receiving supplies and materials:- To be competent, the user/ individual must be able to:

PC1. receive all the provisions, supplies and daily consumables sent by supplier(s) as per company’s SOP

PC2. check all the incoming stock against the invoice and bills

PC3. sort provisions, supplies and daily consumables for proper storing Commis Chef Course.

Distributing and storing supplies and materials Commis Chef Course:- To be competent, the user/ individual must be able to:

PC4. distribute supplies and daily consumables to different work stations

PC5. re-fill kitchen condiment bottles and shakers

PC6. store non distributed provisions, supplies and daily consumables in cupboards, refrigerators etc. as per company’s work instructions

PC7. ensure that supplies and daily consumables are stored in the appropriate conditions

Keeping track of supplies and material utilization:- To be competent, the user/ individual must be able to:

PC8. keep track of the quantities of supplies Commis Chef used on day-to-day basis

PC9. keep track of the fuel consumptions and report to Commies 1 / Chef-de-Partie to decide about re-ordering

PC10. inform Commies 1 / Chef-de-Partie about re-ordering of materials

Achieving work quality and standards:-

To be competent, the user/ individual must be able to:

PC11. carry out daily and weekly procedures to check movements of stocks

PC12. understand menu planning and ways to control stocks

PC13. ensure stock is controlled and rotated

PC14. ensure effective usage of materials and zero wastage

Interacting with superior Commis Chef Course:- To be competent, the user/ individual must be able to:

PC1. receive job order and instructions from reporting superior

PC2. understand the work output requirements, targets, performance indicators and incentives

PC3. deliver quality work on time and report any anticipated reasons for delays

PC4. escalate unresolved problems or complaints to the relevant senior Commis Chef Course.

PC5. communicate maintenance and repair schedule proactively to the superior

PC6. receive feedback on work standards

PC7. document the completed work schedule and handover to the superior

Communicating with colleagues:- To be competent, the user/ individual must be able to:

PC8. exhibit trust, support and respect to all the colleagues in the workplace

PC9. aim to achieve smooth workflow

PC10. help and assist colleagues with information and knowledge

PC11. seek assistance from the colleagues when required Commis Chef Course.

PC12. identify the potential and existing conflicts with the colleagues and resolve

PC13. pass on essential information to other colleagues on timely basis

PC14. maintain the etiquette, use polite language, demonstrate responsible and disciplined behaviours to the colleagues

PC15. interact with colleagues from different functions Commis Chef clearly and effectively on all aspects to carry out the work among the team and understand the nature of their work

PC16. put team over individual goals and multi task or share work where necessary supporting the colleagues

PC17. highlight any errors of colleagues, help to rectify and ensure quality output

PC18. work with cooperation, coordination, communication and collaboration, with shared goals and supporting each other’s performance

Communicating effectively with customers:- To be competent, the user/ individual must be able to: PC19. ask more questions to the customers and identify their needs

PC20. possess strong knowledge on the product, services and market

PC21. brief the customers clearly

PC22. communicate with the customers in a polite, professional and friendly manner

PC23. build effective but impersonal relationship with the customers Commis Chef Course.

PC24. ensure the appropriate language and tone are used to the customers

PC25. listen actively in a two way communication

PC26. be sensitive to the gender, cultural and social differences such as modes of greeting, formality, etc.

PC27. understand the customer expectations correctly and provide the appropriate products and services

PC28. understand the customer dissatisfaction and address to their complaints effectively

PC29. maintain a positive, sensible and Commis Chef cooperative manner all time

PC30. ensure to maintain a proper body language, dress code, gestures and etiquettes towards the customers

PC31. avoid interrupting the customers while they talk

PC32. ensure to avoid negative questions and statements to the customers Commis Chef Course.

PC33. inform the customers on any issues or problems before hand and also on the developments involving them

PC34. ensure to respond back to the customer Commis Chef immediately for their voice messages, e-mails, etc.

PC35. develop good rapport with the customers and promote suitable products and services

PC36. seek feedback from the customers on their Commis Chef understanding to what was discussed

PC37. explain the terms and conditions clearly

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Engaging with customers for assessing service quality requirements:-

To be competent, the user/ individual must be able to:

PC1. keep in mind the profiles of expected customers

PC2. understand the target customers and their needs as defined by the company

PC3. organize regular customer events and feedback session frequently

PC4. build a good rapport with the customers including theCommis Chef ones who complain Commis Chef Course.

PC5. have frequent discussions with regular customers on general likes and dislikes in the market, latest trends, customer expectations, etc

. PC6. receive regular feedbacks from the clients on current service, complaints, and improvements to be made, etc

. PC7. compulsively seek customer rating of service to help develop a set of regularly improved procedures

PC8. ingrain customer oriented behaviour in service at all level

PC9. aim to gain their long lasting loyalty and satisfaction

PC10. engage with customers on without intruding on privacy

Achieving customer satisfaction:- To be competent, the user/ individual must be able to:

PC11. ensure clarity, honesty and transparency with the customers

PC12. treat the customers fairly and with due respect

PC13. focus on executing company’s marketing Commis Chef strategies and product development

PC14. focus on enhancing brand value of company through customer satisfaction

Fulfilling customer requirement:-

To be competent, the user/ individual must be able to:

PC15. ensure that customer expectations are met

PC16. learn to read customers’ needs and wants

PC17. willingly accept and implement new and innovative Commis Chef products and services that help improve customer satisfaction

PC18. communicate feedback of customer to senior, especially, the negative feedback

PC19. maintain close contact with the customers and focus groups Commis Chef Course.

PC20. offer promotions to improve product satisfaction level to the customers periodically

PC21. weigh the cost of fulfilling unscheduled Commis Chef customer requests, consult with senior and advise the customer on alternatives

Following behavioural, personal and telephone etiquettes:-

To be competent, the user/ individual must be able to:

PC1. greet the customers with a handshake or appropriate gesture based on the type of customer on their arrival

PC2. welcome the customers with a smile

PC3. ensure to maintain eye contact

PC4. address the customers in a respectable manner

PC5. do not eat or chew while talking

PC6. use their names as many times as Commis Chef possible during the conversation

PC7. ensure not to be too loud while talking

PC8. maintain fair and high standards of practice

PC9. ensure to offer transparent prices

PC10. maintain proper books of accounts for payment due and received

PC11. answer the telephone quickly and Commis Chef respond back to mails faster

PC12. ensure not to argue with the customer

PC13. listen attentively and answer back politely

PC14. maintain personal integrity and ethical behaviour

PC15. dress professionally PC16. deliver positive attitude to work

PC17. maintain well groomed personality

PC18. achieve punctuality and body language

PC19. maintain the social and telephonic etiquette

PC20. provide small gifts as token of appreciation Commis Chef and thanks giving to the customer

PC21. use appropriate tone, pitch and language to convey politeness, assertiveness, care and professionalism

PC22. demonstrate responsible and disciplined behaviours at the workplace

PC23. escalate grievances and problems to appropriate authority as per procedure to resolve them and avoid conflict

Treating customers with high degree of:- To be competent, the Commis Chef user/ individual must be able to: PC24. use appropriate titles and terms of respect to the customers

PC25. use polite language

respect and professionalism:- PC26. maintain Commis Chef professionalism and procedures to handle customer grievances and complaints

PC27. offer friendly, courteous and hospitable service and assistance to the customer upholding levels and responsibility

PC28. provide assistance to the Commis Chef customers maintaining positive sincere attitude and etiquette

PC29. provide special attention to the customer at all time

Achieving customer satisfaction:- To be competent, the user/ individual must be able to:

PC30. achieve 100% customer satisfaction on a scale of standard

PC31. gain customer loyalty

PC32. enhance brand value of company

Educating customer on specific facilities and services available:-

To be competent, the user/ individual must be able to: PC1. educate the tourists, employers and the colleagues at workplace on women rights and the respect that is to be given to them

PC2. inform about company’s policies to prevent women from sexual harassments, both physical and verbal, and objectifications by other customers and staff

PC3. list all the facilities available with respect to transportation facilities, night trips and safeguards, reporting abuse, maternity related and other grievance

PC4. inform about methods adopted to ensure safety and personal and baggage security of women, e.g., CCTV cameras, security guards, women’s helpline

PC5. provide the necessary comfort to the female traveller customers such as secure and safe environment, chain locks/latches, smoke detector, comfortable accommodation, etc

. PC6. maintain compliant behavioural etiquette while dealing with women customers such as asking permission before entering room and for cleaning, avoiding touch contact, using abusive language or gesture, etc.

PC7. ensure that the customer feels safe at all times without being over threatened by the security procedures and related environment

PC8. ensure that in the event of terrorist attacks customers are calmly handled, led to safer places and instructed properly in order to achieve zero casualties

Providing different age and gender specific customer service:-

To be competent, the user/ individual must be able to:

PC9. ensure the quality of facilities and services offered cater to the needs of every individual, be it man, woman, child, particularly the Commis Chef very young and the aged

PC10. be aware of the customer unique needs and wants of each category of customer, e.g., for an infant, for a young woman, for an old person, others

PC11. coordinate with team to meet these unique needs, also keeping in mind theirdiverse cultural backgrounds

PC12. provide entertainment programs and events suited for the children tourists

PC13. educate parents and attendants of senior citizens on basic safeguards and procedures for them in case of emergencies

PC14. arrange for transport and equipment as required by senior citizens

PC15. ensure availability of medical facilities and doctor

Following standard etiquette with women at workplace:-

To be competent, the user/ individual must be able to:

PC16. treat women equally across both the Commis Chef horizontal as well as vertical segregation of roles in the workplace

PC17. ensure a fair and equal pay to the women as men, more of formal training, advancement opportunities, better benefits, etc.

PC18. involve women in the decision making processes and management professions

PC19. avoid specific discrimination and give women their due respect

PC20. motivate the women in the work place towards utilizing their skills

PC21. educate the tourists, employers and the colleagues at workplace on women rights and the respect that is to be given to them

PC22. establish policies to protect the women from sexual harassments, both physical and verbal, and objectifications by customers and colleagues

PC23. frame women friendly work practices such as flexible working hours, maternity leave, transportation facilities, night shift concessions, women grievance cell.

PC24. ensure the safety and security of women in the Commis Chef workplace, particularly when their nature of job is to deal with night shifts, attend guest rooms, back end work, etc.

PC25. ensure safety and security of women at all levels

Securing company’s IPR:- To be competent, the user/ individual must be able to:

PC1. prevent leak of new plans and designs to competitors by reporting on time

PC2. be aware of any of company’s product, service or design patents

PC3. report IPR violations observed in the market, to supervisor or company head

Respecting customer’s copyright:-

To be competent, the user/ individual must be able to:

PC4. read copyright clause of the material published on the internet and any other printed material PC5. protect infringement upon customer’s business or design plans

PC6. consult supervisor or senior management when in doubt about using information available from customer

PC7. report any infringement observed by anyone in the company

Ensuring cleanliness around workplace:-

To be competent, the user/ individual must be able to:

PC1. keep the workplace regularly clean and cleared-off of food waste or other litter

PC2. ensure that waste is disposed-off as per prescribed standards or in trash cans earmarked for waste disposal

PC3. ensure that the trash cans or waste collection points are cleared everyday

PC4. arrange for regular pest control activities at the workplace

PC5. to maintain records for cleanliness and maintenance schedule

PC6. ensure the workplace is well ventilated with fresh air supply

PC7. check the air conditioner and other mechanical systems on a regular basis and maintain them well PC8. ensure the workplace is provided with sufficient lighting

PC9. ensure clean work environment where food is stored, prepared, displayed and served

PC10. ensure safe and clean handling and disposal of linen and laundry, storage area, accommodation, public areas, storage areas, garbage areas, etc.

PC11. identify and report poor organizational practices with respect to hygiene, food handling, cleaning

PC12. ensure adequate supply of cleaning consumables such as equipment, materials, chemicals, liquids

PC13. ensure to clean the store areas with appropriate materials and procedures

PC14. identify the different types of wastes, e.g., liquid, solid, food, non-food, and the ways of handling them for disposal

personal hygiene practices:- To be competent, the user/ individual must be able to:

PC15. wash hands on a regular basis, particularly on touching any dirty surfaces, before and after handling food, after using the toilet, etc.

PC16. ensure to wash hands using suggested material such as soap, one use disposable tissue, warm water, etc.

PC17. wash the cups, glasses or other cutlery clean before and after using them

PC18. ensure to maintain personal hygiene of daily bath, clean clothing and uniform, footwear, head gear, cutting nails, healthy diet, using deodorant, etc.

PC19. ensure to maintain dental hygiene in terms of brushing teeth every day, using mouthwash regularly, using mouth freshener after eating, avoiding smoke at workplace, etc.

PC20. ensure no cross contaminations of items such as linen, towels, utensils, etc. occurs in the workplace

Taking precautionary health measures:- To be competent, the user/ individual must be able to:

PC21. report on personal health issues related to injury, food, air and infectious diseases

PC22. ensure not to go for work if unwell, to avoid the risk of being spread to other people

PC23. use a tissue, cover the mouth and turn away from people while sneezing or coughing

PC24. wash hands on using these tissues after coughing and sneezing and after using the wastes

PC25. ensure to use single use tissue and dispose these tissues immediately

PC26. coordinate for the provision of adequate clean drinking water

PC27. ensure to get appropriate vaccines regularly

PC28. avoid serving adulterated or contaminated food

PC29. undergo preventive health check-ups at regular intervals

PC30. take prompt treatment from the doctor in case of illness

PC31. have a general sense of hygiene and appreciation for cleanliness for the benefit of self and the customers or local community

Taking precautionary measures to avoid work hazards:-

To be competent, the user/ individual must be able to:

PC1. assess the various hazards in the work areas
PC2. take necessary steps to eliminate or minimize them

PC3. analyse the causes of accidents at the workplace

PC4. suggest measures to prevent such accidents from taking place

PC5. take preventive measures to avoid risk of burns and other injury due to contact with hot surfaces such as stoves, gas, fire, hot liquids, hot foods, hot oil, etc.

PC6. suggest methods to improve the existing safety procedures at the workplace

standard safety procedure:- To be competent, the user/ individual must be able to:

PC7. be aware of the locations of fire extinguishers, emergency exits, etc.

PC8. practice correct emergency procedures

PC9. check and review the storage areas frequently

PC10. stack items in an organized way and use safe lifting techniques to reduce risk of injuries from handling procedures at the storage areas

PC11. ensure to be safe while handling materials, tools, acids, chemicals, detergents, etc.

PC12. store the chemicals and acids in a well-ventilated and locked areas with warning signs displayed PC13. ensure safe techniques while moving furniture and fixtures

PC14. ensure to reduce risk of injury from use of electrical tools

PC15. read the manufacturer’s manual carefully before use of any equipment

PC16. unplug the electrical equipment before performing housekeeping, cleaning and maintenance to avoid injuries

PC17. keep the floors free from water and grease to avoid slippery surface

PC18. ensure to use non slip liquids and waxes to polish and treat floors, if required

PC19. use rubber mats to the places where floors are constantly wet

PC20. ensure safety from injuries of cuts to loss of fingers, while handling sharp tools such as knives, needles, etc

. PC21. use flat surfaces, secure holding and protective wear while using such sharp tools

PC22. use health and safety practices for storing, cleaning, and maintaining tools, equipment, and supplies

PC23. practice ergonomic lifting, bending, or moving equipment and supplies

Using safety tools or Personal Protective Equipment:-

To be competent, the user/ individual must be able to:

PC24. ensure the workers have access to first aid kit when needed

PC25. ensure all equipment and tools are stored and maintained properly and safe to use

PC26. ensure to use personal protective equipment and safety gear such as gloves, mask, headwear, footwear, glasses, goggles, etc. for specific tasks and work conditions where required

PC27. ensure to display safety signs at places where necessary for people to be cautious

PC28. ensure electrical precautions such as insulated clothing, adequate equipment insulation, dry work area, switch off the power supply when not required, etc.

PC29. ensure availability of general health and safety equipment such as fire extinguishers, first aid equipment, safety equipment, clothing, safety installations such as fire exits, exhaust fans, etc., are available

Achieving safety standards:- To be competent, the user/ individual must be able to:

PC30. document all the first aid treatments, inspections, etc., conducted to keep track of the safety measures undertaken

PC31. comply with the established safety procedures of the workplace

PC32. report to the supervisor on any problems and hazards identified

PC33. ensure zero accident at workplace

PC34. adhere to safety standards and ensure no material damage

Job Role : Commis :-

Chef Qualification Pack :-

Sector Skill Council:-

Criteria for assessment for each Qualification Pack will be created by the Sector Skill Council. Each Performance Criteria (PC) will be assigned marks proportional to its importance in NOS. SSC will also lay down proportion of marks for each

PC. 2. Each NOS will assessed both for theoretical knowledge and practical which is being proportionately demonstrated in the table below.

3 The assessment for the theory part will be based on knowledge bank of questions created by the SSC

. 4. To pass the Qualification Pack, every trainee should score a minimum of 60% in all Generic NOS’s and 75% in Other NOS’s.

5. In case of successfully passing only certain number of NOS’s, the trainee is eligible to take subsequent assessment on the balance NOS’s to pass the Qualification pack.

Assist in food preparation:-

PC1. retrieve food items from the storage area, fridge or freezers per the instructions of the cook

PC2. wash, peel, chop and/or cut food items including fruits, vegetables and meats as per the instructions of the cook

PC3. put food cooking equipment like pressure cooker etc. containing raw food items on gas stove for boiling or do the basic cooking as per the instructions of the senior cook

PC4. do the basic preparatory work like mixing of spices etc,

PC5. weigh or measure ingredients

PC6. prepare dough as per senior cook’s instructions

PC7. grind spices for usages

PC8. portion or wrap food items or dishes using food wrappers for further processing as per the instructions of the senior cook

PC9. store semi-cooked / left out cooked food in containers in the fridge or freezer as per the instructions of the cook

PC10. collect all the required items / ingredients at cooking area for food production

PC11. collect all the ingredients required for making basic sauces Performance Criteria

PC12. blanch the required vegetables as per organizational SOPs

PC13. prepare the roux (thickening agent) as per organizational SOPs

a. weigh out fat and flour on a portioning scale

b. melt the fat in a heavy bottom skillet or sauté pan over medium heat.

c. add flour to the fat

d. continuously stir till it gets thickened

PC14. add the roux to make different sauces as per organizational SOPs

PC15. collect the required vegetables for salad preparation as per organizational SOPs

PC16. wash and chop them as directed by the Commies 1 / Chef-de-Partie

PC17. present salads as per organizational SOPs

PC18 ask senior cook if any change in presentation is required

PC19. making changes, if any, as directed by the Commies 1 / Chef-de-Partie and keep it at a specified place for serving

PC20. arrange all the required ingredients for the preparation of cold starters as per organizational SOPs

PC21. prepare cold starters as directed by the Commies 1 / Chef-de-Partie

PC22. decorate and present it as per Commies 1 / Chef-de-Partie’s directions

Set up and close kitchen:-

PC1. obtain the cleaning specification from organization’s SOP

PC2. move and protect raw food items and kitchen equipment, if required

PC3. use the cleaning equipment that is suitable for the specific cleaning operation and location

PC4. separate the faulty or damaged cleaning equipment and inform about them to the senior cook

PC5. check that food preparation and cooking tools and kitchen equipment are clean, of the right type and in working order Performance Criteria

PC6. carry out the cleaning as per organizational SOP

PC7. follow the manufacturer’s instructions and safe working practices when taking apart, handling kitchen equipment used for food production

PC8. check that the kitchen equipment in correct working order after the cleaning

PC9. record and report to senior cook about faults e.g. missing or damaged food equipment parts, pest infestation etc.

PC10. check that all the food preparation and cooking tools and kitchen equipment are available in the kitchen

PC11. turn on the appropriate kitchen equipment at the correct time and to the correct setting

PC12. arrange all the tools and kitchen equipment in the kitchen as per organizational SOP

PC13. assist chef in the preparation of mise-en-place

PC14. check that cooking equipment is turned off, unplugged where necessary, and cleaned following manufacturers’ and organization’s instructions

PC15. clean and dry all other kitchen tools and equipment and store them as per organizational SOP

PC16. check food storage area is properly secured

PC17. follow all the workplace procedures related to keeping kitchen hygienic before closing down the kitchen after day’s operations

Monitor stock movement:- PC1. receive all the provisions, supplies and daily consumables sent by supplier(s) as per company’s SOP

PC2. check all the incoming stock against the invoice and bills

PC3. sort provisions, supplies and daily consumables for proper storing

PC4. distribute supplies and daily consumables to different work stations

PC5. re-fill kitchen condiment bottles and shakers

PC6. store non distributed provisions, supplies and daily consumables in cupboards, refrigerators etc. as per company’s work instructions

PC7. ensure that supplies and daily consumables Performance Criteria are stored in the appropriate conditions

PC8. keep track of the quantities of supplies used on day

PC9. keep track of the fuel consumptions and report to Commies 1 / Chef

PC10. inform Commies 1 / Chef

PC11. carry out daily and weekly procedures to check movements of stocks

PC12. understand menu planning and ways to control stocks

PC13. ensure stock is controlled and rotated

PC14. ensure effective usage of materials and zero wastage

Communicate with customer and colleagues:-

PC1. receive job order and instructions from reporting superior

PC2. understand the work output requirements, targets, performance indicators and incentives

PC3. deliver quality work on time and report any anticipated reasons for delays

PC4. escalate unresolved problems or complaints to the relevant senior

PC5. communicate maintenance and repair schedule proactively to the superior

PC6. receive feedback on work standards

PC7. document the completed work schedule and handover to the superior

PC8. exhibit trust, support and respect to all the colleagues in the workplace

PC9. aim to achieve smooth workflow

PC10. help and assist colleagues with information and knowledge

PC11. seek assistance from the colleagues when required

PC12. identify the potential and existing conflicts with the colleagues and resolve

PC13. pass on essential information to other colleagues on timely basis

PC14. maintain the etiquette, use polite language, Performance Criteria demonstrate responsible and disciplined behaviours to the colleagues

PC15. interact with colleagues from different functions clearly and effectively on all aspects to carry out the work among the team and understand the nature of their work

PC16. put team over individual goals and multi task or share work where necessary supporting the colleagues

PC17. highlight any errors of colleagues, help to rectify and ensure quality output

PC18. work with cooperation, coordination, communication and collaboration, with shared goals and supporting each other’s performance

PC19. ask more questions to the customers and identify their needs

PC20. possess strong knowledge on the product, services and market

PC21. brief the customers clearly

PC22. communicate with the customers in a polite, professional and friendly manner

PC23. build effective but impersonal relationship with the customers

PC24. ensure the appropriate language and tone are used to the customers

PC25. listen actively in a two way communication

PC26. be sensitive to the gender, cultural and social differences such as modes of greeting, formality, etc.

PC27. understand the customer expectations correctly and provide the appropriate products and services

PC28. understand the customer dissatisfaction and address to their complaints effectively

PC29. maintain a positive, sensible and cooperative manner all time

PC30. ensure to maintain a proper body language, dress code, gestures and etiquettes towards the customers

PC31. avoid interrupting the customers while they talk

PC32. ensure to avoid negative questions and statements to the customers

PC33. inform the customers on any issues or problems before hand and also on the developments Performance Criteria involving them

PC34. ensure to respond back to the customer immediately for their voice messages, e-mails, etc

PC35. develop good rapport with the customers and promote suitable products and services

PC36. seek feedback from the customers on their understanding to what was discussed

PC37. explain the terms and conditions clearly

Maintain customercentric service orientation:-

PC1. keep in mind the profiles of expected customers

PC2. check all the incoming stock against the invoice and bills

PC3. sort provisions, supplies and daily consumables for proper storing

PC4. distribute supplies and daily consumables to different work station

PC5. re-fill kitchen condiment bottles and shakers

PC6. store non distributed provisions, supplies and daily consumables in cupboards, refrigerators etc. as per company’s work instructions

PC7. ensure that supplies and daily consumables

Performance Criteria are stored in the appropriate conditions