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We are looking for passionate, dynamic kitchen professionals who take pride in delivering outstanding service and creative solutions to our guests.
As a Commis II, you will prepare food daily and carry out assigned duties to the standards and quality we expect.
Key Responsibilities- Support the Demi Chef de Partie or Commis I in the daily operation.
- Work according to the menu specifications set by the Chef de Partie.
- Keep your work area hygienic at all times, following the hotel’s rules.
- Control food stock and food cost in your section.
- Prepare the daily mise en place and food production in the main kitchen or satellite kitchens.
- Follow instructions and recommendations from your immediate superiors to complete daily tasks.
- Keep standards high and quality consistent in daily preparation. Stay up to date with new products, recipes and preparation techniques.
- Work with other sections on requirements, cleanliness, wastage and cost control.
Education, Qualifications and Experience
- A professional kitchen apprenticeship or chef training course.
- Previous experience in quality establishments.
- Good culinary skills.
- Ability to communicate in English.
- Proven knowledge of food preparation, presentation and preservation.
The ideal candidate is positive, dynamic, creative and passionate about food. You are a dedicated team player who works well with the service team to deliver an excellent guest experience every time. You can work in a multicultural environment and under difficult conditions.
Key competencies:
- Understanding the job
- Taking responsibility
- Recognising differences
- Customer focus
- Adaptability
- Teamwork