Commis Chef

Beyond Grad

4d • Onsite

About The Position

This placement opportunity offers a comprehensive culinary training program across various departments, including Orientation, Garde Manger, Fish Station, Meat/Grill (Hotline), and Restaurant Chef de Partie. The program is designed to provide hands-on experience and skill development in a high-standard culinary environment. The duration of the program is approximately 13 months, with specific durations for each department.

During the Orientation phase (0.5 month), you will receive an introduction to the company, its culture, business strategies, and local community resources. This includes training on company systems, payroll, and local amenities.

The Culinary phases include:
- Garde Manger Demi Chef (3 months): Focuses on preparing and coordinating cold food items, buffet presentations, and maintaining food quality and storage standards.
- Fish Station Demi Chef (3 months): Involves coordinating work assignments, evaluating fish and shellfish, understanding fabrication techniques, cooking methods for seafood, and menu development.
- Meat/Grill (Hotline) Demi Chef (3.5 months): Covers preparation of savory items and entrees, culinary knife skills, various cooking techniques for proteins, and plate presentation.
- Restaurant Chef de Partie (2 months): Develops supervisory skills in managing kitchen staff, coordinating work assignments, ensuring station readiness, and contributing to menu development with an emphasis on quality and service for a la carte dining.

Requirements

• Enrollment in a post-secondary ministerially recognized academic institution in the hospitality industry.
• A hospitality degree and at least 1 year of recent relevant work experience in the (ultra) luxury hotel industry (outside of the USA).
• 5 years of recent relevant work experience in the (ultra) luxury hotel industry (outside the USA).
• Consistent career growth over the last years.
• Serious commitment to most recent employers.

Responsibilities

• Receive an orientation to the company and the local community, including learning about customers, culture, business strategies, payroll, local training areas, housing, transportation, and meeting key contacts.
• 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 the appearance of all cold food for proper color combination and overall presentation to maintain appeal.
• Prepare requisitions for supplies and food items for production in work stations.
• Check and control proper storage of all food items in refrigerators and freezers to maintain product freshness.
• Coordinate work assignments in the fish station.
• Evaluate, coach, counsel, and provide leadership support.
• Monitor and supervise set up and maintenance of the station to ensure that it is up to standard.
• Assist with identifying round fish, flatfish, crustaceans, and shellfish.
• Yield results and evaluate quality through product tasting.
• Understand storage of various types of fish.
• Learn techniques for fabricating cuts for professional kitchens.
• Learn about special storage equipment, commonly used and underutilized species of fish.
• Learn cooking techniques for various types of seafood.
• Learn the process for menu development.
• Learn the preparation of products such as savory items, and entrees.
• Learn culinary knife skills and cuts.
• Learn product tasting, station organization, egg cookery, small sauce production, and protein cookery such as braising, stewing, roasting, sauteing, broiling, grilling, and poaching.
• Learn the process for simultaneous preparation of several portions of vegetables, starches, and proteins.
• Learn construction of food presentations on plates.
• Learn evaluation of the results.
• Learn supervisor skills by managing the performance of cooks in a restaurant kitchen.
• Learn to coordinate work assignments and ensure the kitchen is prepared for service.
• Learn to take appropriate action to correct deficient conditions.
• Monitor set up and maintenance of stations to ensure it is up to standard.
• Assist with traditional and contemporary restaurant menus with an emphasis on quality, quantity, setup, timing, service.
• Organize the preparation, storage, and delivery of small volume production for a la carte service.

What This Job Offers

• Job Type: Full-time
• Career Level: Entry Level
• Education Level: Associate degree