Commis Chef

Beyond Grad

8d•Onsite

About The Position

This placement opportunity offers a comprehensive training program within various culinary departments, designed to develop skills in food preparation, presentation, and kitchen management. The program includes an initial orientation to the company and local community, followed by hands-on experience in specialized roles such as Garde Manger Cook, Fish/Seafood Cook, and Pasta Line Cook. Trainees will learn to maintain high standards of quality, adhere to standard recipes and presentation styles, manage inventory, and ensure food safety and sanitation.

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 your most recent employers

Responsibilities

Receive an orientation to the company and the local community, including learning about company 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 according to standard recipes and quality standards.
Visually inspect the appearance of all cold food for proper color combination and overall presentation.
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.
Prepare and coordinate the production of all fish/seafood menu items according to standard recipes and quality standards.
Visually inspect the appearance of all food for proper color combination and overall presentation.
Prepare and execute all pasta dishes according to established recipes, presentation standards, and quality guidelines.
Cook pasta and sauces with proper timing and coordination.
Set up and maintain your station.
Monitor ingredient freshness, portioning, and quality to ensure consistency.
Ensure food safety, sanitation, and hygiene standards.
Collaborate closely with chefs to ensure smooth service and execution of orders.
Support inventory management.