Commis Main Kitchen

Roles and responsibilities

• Support and assist in the smooth running of the kitchen department, where all aspects of the guest dining experience throughout the whole Hotel are delivered to the highest level, ensuring both property and company standards are attained and adhered to.
• Takes responsibility for the duties and tasks assigned to the role, ensuring that all work is carried out in a timely and professional manner.
• Collaborate with colleagues to maximize guest satisfaction and comfort, delivering a positive and responsive approach to enquiries and problem resolution.
• Support and deliver on the strategies and objectives of the kitchen department taking ownership for assigned areas of responsibility.
• Develops and builds own skills, knowledge and experience at every opportunity within kitchen, which aligns with the culture of growth, development and performance expected by the company.
• Collaborates with the Head of Department, ensuring that departmental inventory is maintained, that productivity targets are achieved and performance levels are attained
• Build and maintain effective working relationships, communicating with key stakeholders whilst promoting the company culture and values.
• Ensures adherence to all legislation where due diligence requirements and best practice activities are planned, delivered and documented for internal and external audit, performing follow-up as required
  
  

Requirements of Commis III – Main Kitchen:

• Experience in kitchen
• Ability to adapt to changing service environments
• Pro-active with a hands-on approach
• Passion for the hospitality industry
• Ability to manage work ensuring that tasks assigned are delivered
• Ability to find creative solutions, offering recommendations
• Personal integrity, with the ability to work in an environment that demands excellence
• Strong communication and listening skills
• Good IT skills
• Ability to work collaboratively at all levels within the department
• An open and positive personality
• Ability to handle challenging priorities and assignments

Desired candidate profile

• Food Preparation

  • Mise en Place: Preparing ingredients for dishes, including chopping vegetables, measuring ingredients, and setting up your work station with all necessary tools.
  • Prepping for Service: Assisting in the preparation of dishes in advance of service, including marinating meats, washing and prepping vegetables, and ensuring that all ingredients are ready for cooking.
  • Basic Cooking: Cooking or assisting with the cooking of simple dishes or components (e.g., boiling, sautéing, grilling) under the supervision of a more experienced chef.

• Assisting in Cooking

  • Helping with Dishes: Assisting the Chef de Partie or Senior Chef in preparing specific items for the menu, such as garnishes, side dishes, or proteins.
  • Plating and Presentation: Helping to plate dishes attractively and ensuring they meet the required standards before being sent out to guests.
  • Following Recipes: Accurately following standardized recipes to ensure consistency and quality of food.

• Maintaining Cleanliness

  • Cleaning and Sanitizing: Keeping your work area clean and organized, washing utensils, equipment, and surfaces after use to maintain high hygiene standards.
  • Proper Storage: Ensuring that food is stored correctly, including refrigerating perishable items and labeling food containers to avoid contamination.
  • Waste Management: Managing food waste efficiently by discarding ss, disposing of waste properly, and ensuring food is used within appropriate timeframes to prevent spoilage.

• Supporting Kitchen Operations

  • Assisting with Stocking: Assisting in stocking ingredients, tools, and utensils as needed, including helping to restock ingredients or clean dishes during service.
  • Monitoring Inventory: Keeping track of ingredients and informing the supervisor or Chef de Partie when stock is low or if products are running out.
  • Supporting Other Chefs: Assisting other kitchen staff members with their tasks, whether it's prepping ingredients, assisting with cooking, or cleaning.