Commis II

About the role

Requirements

• Education, Qualifications and Experience
• - A professional kitchen apprenticeship or chef training course.
• - Previous experience in quality establishments.
• - Good culinary skills.
• - Ability to communicate in English.
• - Proven knowledge of food preparation, presentation and preservation.
• Competencies
• The ideal candidate is positive, dynamic, creative and passionate about food. You are a dedicated team player who works well with the service team to deliver an excellent guest experience every time. You can work in a multicultural environment and under difficult conditions.
• Key competencies:
• - Understanding the job
• - Taking responsibility
• - Recognising differences
• - Customer focus
• - Adaptability
• - Teamwork

Responsibilities

• Support the Demi Chef de Partie or Commis I in the daily operation.
• - Work according to the menu specifications set by the Chef de Partie.
• - Keep your work area hygienic at all times, following the hotel’s rules.
• - Control food stock and food cost in your section.
• - Prepare the daily mise en place and food production in the main kitchen or satellite kitchens.
• - Follow instructions and recommendations from your immediate superiors to complete daily tasks.
• - Keep standards high and quality consistent in daily preparation. Stay up to date with new products, recipes and preparation techniques.
• - Work with other sections on requirements, cleanliness, wastage and cost control.

Skills

• A professional kitchen apprenticeship
• chef training course
• Good culinary skills
• English communication
• food preparation
• presentation
• preservation