Commis 2

Job title: Commis 2

Job description: TITLE : Commis Chef

GENERAL

• Your department head to whom you have to report is the Executive Chef.
• Any questions concerning your work should be addressed to the Sous chef or chef de partie
• Be aware of the hotel hand book and follow the regulation carefully.

RESPONSIBILITIES

• The Commis Chef function has to be flexible enough to move from department to department (substitute or relieves cook of a comparable or junior station) when necessary. Prepares cold meats and vegetables. Cooks the lunch and dinner, assist in making pastry, cold & hot preparation
• Follow notes of recipes, ingredients that are to be served with the feature menu or that you are trained or shown
• Preparing, cooking, finishing, and garnishing of all Hot & Cold food products, and sandwich as well.
• Cook and prepare menus for restaurants and banquet, (a la carte, buffet and open kitchen )
• Make sure that set ups and mise-en-place are done accurately before opening the restaurant
• In his respective kitchen area, check the Food Rotation, Food quality and Presentation
• Give support in setting up all buffets, if necessary, and replenish the buffet
• Keep all food storage and refrigeration very clean
• Make sure the kitchen is always clean, especially work tables; there should be no concessions made with regard to cleanliness
• Help in keeping par stocks and to ensure sufficient supplies at all times
• To be aware of functions, in house occupancy for breakfast or any other relevant information in the banquet notice board
• Help the preparation of all required food products you are trained for and checks taste appeal, quantity and quality constantly
• Ensures that preparations are ready on time and sufficient in quantities to operate service hours uninterrupted. (For buffet and a la carte restaurant)
• Knowledgeable in regards to preparation, method, ingredients and presentation
• For the buffet attendant:

-Attend to specific guests need and requirement as directed

-Cook, grill or carved in the open kitchen following the standard of hygiene and sanitation required by your supervisor

MAIN TASKS

• Maintain high standard of quality at all times
• Keep in mind hygiene standards and his work practice
• Lend efficient help in each department, to the best of his abilities, follow the standard recipes and advice of his immediate supervisors, help in other departments, according to needs, workload, etc. Assists in the preparation, cooking, and serving of food
• Maintain good hygiene and sanitary conditions in all your working area
• Perform any other duties that may be assigned by the executive chef, sous chefs and chef de partie
• Follow the working hours of the schedule indicated in your kitchen area (days off and vacations)

• Ensure you are punctual according to your schedule
• Ensure that you perform your duties in a clean uniform
• Cook for all the function sheets and the dishes relevant to your menu

RESPONSIBILITIES FOR QUALITY AND PRODUCTIVITY

• Personal cleanliness and grooming are up to standard
• Insure a smooth running even when under pressure and high volume

EXPENSES

• You are responsible:

To keep the food rotated and always fresh

• You are to ensure all the kitchen utensils are put away at the end of your shift

WE EXPECT FROM YOU

• Have a good knowledge of your kitchen section
• A thorough knowledge in food and service in the respective kitchen
• To have a thorough understanding of English

DOCUMENTS TO KNOW

• All hotel documents such as: employee handbook, the job descriptions, dress and department handbook, fire and typhoon procedure, etc.
• All new documents which may be issued from time to time by the management

COORDINATION AND CO-OPERATION

• You have to inform the relevant chef (Banquet, Sidecut, Bistro, Pastry) about any unusual matter

• Be aware of any specific guest comments from the dining rooms or banquet functions

• You have to perform your duties in good spirit and a good teamwork
• You have to co-operate efficiently with the departments involved with your kitchen

SPECIAL ORDERS / DUTIES

• You have to follow the relevant chef order (Banquet, Sidecut, Bistro, Pastry) or their assistant

• Other works and duties which are not mentioned in this description may be given to you from time to time

WORKING SCHEDULE

• Working hours: flexible
• 5 working days a week

Company: Four Seasons

Expected salary:

Location: Whistler, BC

Job date: Thu, 03 Jun 2021 00:32:00 GMT