Commis I
Posted on :
23-03-2024
Employer Active
1 Vacancy
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Job Description
Req ID : 2657870
- The ability to follow instruction and work closely with the senior chef, executive sous chef and executive chef.
- The ability to work closely with the Chef de Partie or senior chef in preparing mise en place.
- The ability to work as directed on station of assignment under the appropriate chef de partie or senior chef.
- To report in the kitchen at your station at scheduled times regardless of beginning off shift or returning from meal break.
- To wear uniforms according to Swisssotel standards.
- The ability to work closely with standard recipes, photos and plate presentations in order to maintain quality standards and presentation in accordance with Swissotel established guidelines and standards
- 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
Employment Type
Full Time
Department / Functional Area
Chefs / F&B / Housekeeping / Front Desk
Key Skills
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