Commis Chef

To be successful in this role you should: Food preparation for breakfast, lunch, dinner, room service, functions and buffet service.
Maintain a clean and hygienic work environment whilst ensuring a product of high quality and presentation standards.
Ensure strict stock rotation and minimum wastage. Have stock control procedures implemented and maintained.
Keep all working areas clean and tidy. Ensure all equipment is maintained, serviced and cleaned. Report any problems to the Chef.
Organise an assigned section and ensure it runs efficiently and productively.
Ensure all food produced is in line with kitchen recipes and standards.
Check all food is stored and handled correctly as per current food health and hygiene regulations.
Monitor daily kitchen food and product requirements and advise the supervisor of these well in advance.
Assist and liaise with chef on duty as required.
Your experience and skills include: Trade qualifications.
Previous experience in the hotel industry.
Knowledge of food safety requirements.
Service oriented with an eye for detail.
Multicultural awareness and able to work with people from diverse cultures.
Ability to work independently and demonstrated initiative in a dynamic environment.
Self-motivated and energetic.
Strong focus and passion for hotel operations
Confident and articulate communication, negotiation, relationship and networking skills
Time management skills with the ability to multitask
Strong personal integrity
Entrepreneurial spirit with drive, ambition and high level of energy
Good interpersonal skills with ability to communicate with all levels of team members
Flexible and able to embrace and respond effectively to change


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