Commis Chef

Beyond Grad•Upper Merion Township, PA

5d•ZAR 50,000 - ZAR 65,000•Onsite

About The Position

This placement opportunity offers a structured rotational program within various culinary departments, providing comprehensive training and experience. The program begins with an orientation to the company and local community, followed by hands-on experience in specialized culinary roles such as Garde Manger, Fish Station, Meat/Grill (Hotline), and Restaurant Chef de Partie. Each rotation is designed to build specific skills and knowledge in food preparation, presentation, station management, and leadership within a high-standard culinary environment.

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 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 business strategies, payroll, and local resources.
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 presentation.
Prepare requisitions for supplies and food items.
Check and control proper storage of all food items to maintain product freshness.
Coordinate work assignments in the fish station.
Monitor and supervise set up and maintenance of the fish station.
Evaluate quality and product tasting of fish and seafood.
Learn techniques for fabricating cuts of fish and shellfish.
Learn cooking techniques for various types of seafood.
Learn the process for menu development.
Learn the preparation of savory items and entrees.
Develop culinary knife skills and cuts.
Learn product tasting, station organization, egg cookery, small sauce production, and protein cookery.
Learn the process for simultaneous preparation of several portions of vegetables, starches, and proteins.
Learn construction of food presentations on plates.
Manage the performance of cooks in a restaurant kitchen.
Coordinate work assignments and ensure the kitchen is prepared for service.
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, and service.
Organize the preparation, storage, and delivery of small volume production for a la carte service.