Commis Chef

Beyond Grad•Coral Gables, FL

4d•Onsite

About The Position

This placement opportunity includes several departments and positions within the culinary field. The program begins with a one-month orientation to the company, local community, and essential operational knowledge. Following orientation, participants will rotate through various culinary stations, including Garde Manger Cook, Meat/Grill (Hotline) Cook, Sauce/Soup Station Cook, and Restaurant Chef de Partie. Each rotation is designed to provide hands-on training and experience in specific areas of food preparation, presentation, and kitchen management.

Requirements

Enrolled in a post-secondary ministerially recognized academic institution in the hospitality industry OR have a hospitality degree and at least 1 year of recent relevant work experience in the (ultra) luxury hotel industry (outside of the USA) OR have 5 years recent relevant work experience in the (ultra) luxury hotel industry (outside the USA)
Shown consistent career growth over the last years
Shown serious commitment to most recent employers

Responsibilities

Receive orientation to the company and local community, including learning about customers, culture, and business strategies.
Learn about payroll schedules and tax withholding.
Gain knowledge of the local training area, housing options, and transportation.
Meet key contacts and other employees.
Receive computer training on company systems.
Prepare and coordinate the production of cold food items to maintain high standards of quality.
Learn American contemporary styles of presenting food and preparation of buffets.
Prepare all cold food items for buffet, banquet, and restaurant use according to standard recipes.
Visually inspect appearance of all cold food for proper color combination and overall presentation.
Prepare requisitions for supplies and food items for production.
Check and control proper storage of all food items in refrigerators and freezers.
Learn preparation of products such as savory items and entrees.
Develop culinary knife skills and learn various cuts.
Learn product tasting, station organization, egg cookery, small sauce production, and protein cookery (braising, stewing, roasting, sauteing, broiling, grilling, poaching).
Learn the process for simultaneous preparation of several portions of vegetables, starches, and proteins.
Learn construction of food presentations on plates and evaluation of results.
Learn the process for preparing the four essential parts of stock and demonstrate three methods for preparing stocks.
Identify the two basic kinds of soups and prepare various types including broth, consommé, puree, clear, and cream soups.
Learn to prepare grand sauces and several kinds of sauces.
Learn cooking and cooling techniques for beef and chicken stock, de-greasing stocks, and finishing products.
Participate in soup and sauce cookery.
Observe and practice food production practices that meet federal and state regulations.
Learn prevention of food-borne illness through proper handling of potentially hazardous foods, HACCP procedures, legal guidelines, kitchen safety, facility sanitation, and guidelines for safe food preparation, storing, and reheating.