Commis Chef

Job Description

Reporting to the Sous Chef or his designate. Responsibilities and essential job functions include but are not limited to the following

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

Ensure consistency in the preparation of all food items for a la carte and/or buffet menus according to hotel recipes and standards

Actively share ideas, opinions and suggestions in daily shift briefings

Ensure all kitchen Colleagues are aware of standards and expectations

Liaise daily with Outlet Chefs to keep open lines of communication regarding guest feedback

Continually strive to improve food preparation and presentations

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

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 and beverage

Qualifications

Your experience and skills include:

Previous experience in the Culinary field required

Journeyman’s papers or international equivalent an asset

Diploma Certification in a Culinary discipline an asset

Strong interpersonal and problem solving abilities

Highly responsible & reliable

Ability to work well under pressure in a fast paced environment

Ability to work cohesively as part of a team

Industries:Hospitality

Function: Others