Commis II

The Commis chef works directly with the core leadership team in Culinary, rotating through various sections. From food preparation tasks to cooking under the direct supervision of Sous Chefs, the Commis Chef wow the guests through appealing and appetizing dishes. The typical day in a Commis life is to ensure highest standards of hygiene, measure dish ingredients and portion sizes accurately, deal with deliveries and stock rotation. • Take pride in the food prepared for guests, adhere to thoughtfully created recipes, presentation standards and guest preferences • Work in an organized fashion with the utmost respect for ingredients, equipment and workspace • Possess a basic understanding of culinary skills, striving to learn more ways to improve skills and cooking techniques • Observe conditions of all physical facilities and equipment in the culinary operation. Report anything substandard to the senior team and/or engineering department for corrections and improvements. • Greet every guest with a gracious smile, a positive attitude and ensure that guests feel engaged • Follow the intuition to anticipate each guest s likes or dislikes to add a personalized touch that creates a special memory • Ensure guest privacy and security i.e. any confidential guest information is not disclosed • Work on different stations within the kitchen, such as cold food, hot food, pastry, or butchery, rotating to gain experience and skills in various culinary areas. • Handle and store food ingredients properly, ensuring freshness, quality, and compliance with food safety regulations. • Maintain cleanliness and sanitation in the kitchen, including work surfaces, equipment, utensils, and storage areas, following hygiene practices and sanitation protocols. • Collaborate with other kitchen staff, communicate effectively, and support team members in the timely preparation and service of meals for hotel guests. • Follow instructions from senior chefs, ask questions, seek guidance, and take initiative to learn new culinary skills and techniques on the job. Qualifications • Proficient knife skills and basic cooking techniques. • Ability to follow instructions and work well under pressure. • Excellent time management and organizational skills. • Strong communication and teamwork abilities. • Adaptability and willingness to learn new culinary skills. • Attention to detail and commitment to food quality and presentation. • Culinary education or training from a recognized culinary school or apprenticeship program is a plus, but not required. Your team and working environment: Diverse, young and vibrant team Our commitment to Diversity & Inclusion: We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.