Commis de Cuisine

Ensures the setup of his work station before the service. 

Performs the first food preparations. 

Prepares all food items for a la carte and/or buffet menus according to hotel’s recipes and standards. 

Has full knowledge of all menu items, daily features and promotions. 

 Maintains proper rotation of food products in all refrigerators to minimize waste/spoilage. 

Ensures storeroom requisitions are accurate. Receives and stores supplies. 

 Cleans materials and equipment. 

Maintains clean work surfaces. 

Helps colleagues with specific tasks other than his specialty. 

Is responsible for the respect of the equipment and furniture of his service. 

Is responsible for the cleanliness of his section and refrigerators. 

Is responsible for compliance with hygiene rules (HACCP) for his section. Applies the internal procedures in terms of health, hygiene and safety. 

Minimizes the waste of raw materials. 

Makes enquiries about the events occurring within the hotel and outside of the hotel (fairs, congresses, seminars, etc.) and ensures that all employees are well informed.

 Knows perfectly the hotel offers so as to be able to respond to guests’ requests. 

Builds and maintains effective relationships with the other departments.

PROFIL : 

Knowledge of Italien Cuisine 

Higher degree in Culinary Arts. Minimum 1 year of experience in a similar position within a hotel establishment of the same category (4- or 5-star) and capacity (+200 rooms) and/or in a luxury brasserie. 

Excellent knowledge and respect of HACCP norms and hygiene standards. 

Fluent in French and English. Mastering a third foreign language of one of our target markets (Germany, China, India, Italy, Middle East, Netherlands, Russia) is highly desirable.