Commis 1 Full Time

Overview of duties:

Cook with appropriate training who is responsible for cooking of breakfasts, snacks, baking, pastry or butchering.




Prepare and present with flair, all menu items for buffet, a la carte and room service as required. Maintain strict hygiene and safety procedures.

Assists the Chef de Parties in the preparation of food in the Kitchen area where they are responsible.

Participate in scheduled training and development programs provided by the Hotel to improve self and department standards and attend departmental meetings as required.

Follow property procedures with respect to grooming, performance and conduct standards, occupational health and safety, emergency procedures and all other property policies and procedures as detailed in the employee handbook / department procedure manuals / company policy manuals. Ensure Hotel, Customer and Staff information or transactions are kept confidential during or after employment with the company.

Any other reasonable request within your range of competence as required by your Supervisor or Hotel Management.

Main Responsibilities

Prepare and present menu items showing variety and flair, within the cost margins specified by the hotel.

Ensure strict stock rotation and minimum wastage. Have stock control procedures implemented and maintained.

Prepare and ensures availability of mis en place as required.

Check that all cooked and pre-cooked foods are properly stored.

Order necessary foods according to proposed business demands. Consult with Chef de parties for guidance and authorization of order.

Liaise with Restaurant employees regarding the availability of menu items, additions to the menu and any relevant changes.

Keeps all working areas clean and tidy. Ensure all equipment is maintained, serviced and cleaned. Report any problems to the Chef de parties.

Be familiar with other areas in the Kitchen so when called upon, assistance can be provided.

Assist and liaise with chef on duty as required.

Hygiene / Personal Safety / Environment

Ensures that the workplace remains clean and tidy and the safety of consumable goods by always respecting HACCP regulations

Respects the instructions and safety guidelines for the equipment used

Applies the hotel’s security regulations (in case of fire etc)

Applies regulations governing the sale of alcoholic beverages.

Qualifications

• Previous experience in the Culinary field required
• Journeyman’s papers or international equivalent an asset
• Diploma/Certification in a Culinary discipline an asset
• Strong interpersonal and problem solving abilities
• Highly responsible & reliable
• Ability to work well under pressure in a fast paced environment
• Ability to work cohesively as part of a team
• Ability to focus attention on guest needs, remaining calm and courteous at all times