Commis Chef

Beyond Grad•Coral Gables, FL

5d•ZAR 40,000 - ZAR 50,000•Onsite

About The Position

This placement opportunity is part of the Career USA program and includes various departments and positions within the hospitality industry. The program is designed to provide comprehensive training and experience in different culinary roles. The duration of the program is approximately 12 months, with specific durations for each department. **Orientation (0.5 month):** You will receive an orientation to the company and local community, learning about the company's customers, culture, and business strategies. This includes information on payroll, local training areas, housing, transportation, and computer systems. You will also be introduced to the local community, including cultural centers, volunteer opportunities, and entertainment venues. Orientation takes place concurrently with the first phase of training. **Garde Manger Cook (2.5 months):** Learn to prepare and coordinate the production of cold food items, focusing on American contemporary styles of presentation and buffet preparation. Responsibilities include preparing cold food for buffet, banquet, and restaurant use, visually inspecting for proper presentation, and managing inventory and storage of cold food items. **Meat/Grill (Hotline) Cook (3 months):** Focuses on preparing savory items and entrees, developing culinary knife skills, and mastering various cooking techniques such as braising, stewing, roasting, sauteing, broiling, grilling, and poaching. You will learn simultaneous preparation of multiple dishes and plate presentation. **Sauce/Soup Station Cook (3 months):** Learn the preparation of stocks, soups, and sauces, including understanding different types of soups (broth, consommé, puree, clear, cream) and grand sauces. This role also emphasizes food safety regulations, HACCP procedures, kitchen safety, sanitation, and proper food handling, storing, and reheating. **Restaurant Chef de Partie (3 months):** This role involves managing a specific section of the kitchen in a restaurant setting.

Requirements

Be 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).
Have shown consistent career growth over the last years.
Have shown serious commitment to your most recent employers.

Responsibilities

Receive orientation to the company and local community, including learning about company customers, culture, and business strategies.
Learn about payroll schedules and payroll tax withholding.
Gain knowledge of local training areas, 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 for buffet, banquet, and restaurant use.
Visually inspect the 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 savory items, entrees, and develop culinary knife skills.
Master various cooking techniques 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 the construction of food presentations on plates and evaluation of results.
Learn the process for preparing stocks, identifying different types of soups, and preparing grand sauces.
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.