Garde Manger | Commis II - Prep Cook

Fontainebleau Florida Hotel•Miami Beach, FL

2d•Onsite

About The Position

Assist the Chef de Partie with the day-to-day operational requirements while maintaining high standards of cleanliness and sanitation in designated work areas. The role prepares mise en place and handles fruits, vegetables, salads, and fish in accordance with HACCP guidelines. Work is performed in the property's kitchen locations.

Requirements

Knowledge of statutory requirements concerning health and safety, sanitation, proper chemical usage, fire procedures, and HACCP.
Knowledge of kitchen equipment operations.
Ability to read, write, and understand English.
Ability to perform basic to intermediate math skills.
Ability to establish and maintain effective working relationships with management, staff, and guests.
Knowledge, understanding, and compliance with policies and procedures, job descriptions, daily memorandums, chemical labels, and other instructions.
High school education or equivalent.
Food Safety Employee Training is required.

Nice To Haves

Culinary training or completion of an accredited apprenticeship program is preferred.
Relevant experience in high-quality, high-volume, and multi-unit operations is preferred.

Responsibilities

Prepare mise en place in advance of cooking by reviewing recipes, checking and measuring ingredients, washing and chopping ingredients, portioning them into individual bowls, and retrieving and preparing necessary equipment.
Prepare and handle fruits, vegetables, salads, and fish according to HACCP program guidelines.
Check and clean refrigerators, trolleys, utensils, and kitchen equipment daily.
Maintain the assigned kitchen area in a clean and hygienic condition.
Pick up products from stores in accordance with HACCP guidelines and company policies.
Perform other related duties as assigned.