Commis 1 - Hot Kitchen

Responsibilities:

- The ability to work neatly and clean; keeping all work areas and refrigerators organized and in accordance with sanitary requirements. "first in first out" & "if you make the mess, you clean it up"

- The ability to follow HACCP guidelines and municipality regulations at all times

- The ability to follow clean as you go policy and keep work area clean at all times

- The ability to taste and season the food appropriately and to ensure it is well presented and of the standard and quality required before serving it to the guest

- The ability and desire to proactively learn, test and sample (eat) all world cuisines by whatever means possible whether through hotel programs and training or self-taught research and development

- The ability to keep waste to a minimum and work in a proactive manner to assist in meeting budgeted food cost levels

- The ability to maintain a cooperative working relationship with fellow employees

- The ability to perform other tasks or projects as assigned by hotel management and staff

- The ability to leave enough mise en place for the next shift and utilize formalized production lists and following a shift-handover sop

- The ability to accommodate all food server's requests when possible regarding guest's dietary requirements, personal preference and requests