Commis

What is the job?

As a Commis Chef, you will assist the Culinary Team in achieving goals and delivering excellent service to our guests by supporting kitchen operations, preparing ingredients, and maintaining high standards of food quality and cleanliness.

Daily tasks and responsibilities

• Organizes, with the Demi Chef de Partie/Chef de Partie, the shifting in the section regarding mise-en-place production and service.
• Takes orders from the Demi Chef de Partie/Chef de Partie and carries them out correctly.
• Completes the daily checklist for mise-en-place and food storage.
• Works with the Demi Chef de Partie/Chef de Partie to write daily wine, dry store, food requisitions, and kitchen transfers for approval by the Culinary Director/Senior Sous Chef, ensuring high stock rotation.
• Maintains good relationships with colleagues and motivates them.
• Follows the specifications from the Demi Chef de Partie/Chef de Partie regarding portion size, quantity, and quality as outlined in the recipe index.
• Attends daily meetings with the Sous Chef and other meetings as requested by the Culinary Director/Senior Sous Chef.
• Checks the main information board for updates on banquets and other organizational information.
• Reports machinery or small equipment failures to the Senior Chefs and follows up to ensure repairs are completed.
• Passes on important information to the next shift regarding functions.
• Maintains hygiene and HACCP records in compliance with regulations.

General Tasks & Miscellaneous

• All colleagues must assess situations and react accordingly through analysis and perspective.
• All colleagues must be flexible and able to carry out any other reasonable duties and responsibilities within the scope of their job, including redeployment to alternative departments/areas if required, to meet business demands and guest service needs.
• All colleagues should be visible and available to both guests and colleagues, in accordance with their position, and serve as an example for others.
• All colleagues are required to comply with any reasonable request from their supervisor(s) within a reasonable timeframe, under normal circumstances.

Human Resources & Training

• It is the colleague’s responsibility to report any case of harassment and discrimination as soon as it happens, either to their direct leader or to the Talent & Culture. It is the leader’s responsibility to treat complaints of harassment and discrimination promptly and confidentially.
• It is everyone’s responsibility to treat customers and Colleagues from all cultural groups with respect and sensitivity.
• All Colleagues must attend trainings and meetings as and when required.

Job qualifications

• Problem-solving skills
• A methodical and logical approach
• Accuracy and attention to detail
• Highly responsible & reliable
• Ability to work well under pressure in a fast-paced environment
• Ability to work cohesively as part of a team
• 2-3 years’ experience in a similar role in a luxury hotel
• Exceptional English communication skills, an additional language will be a plus