Commis Chef

Job description

Key tasks

Overview of duties
• Contributes to guest satisfaction by:
• preparing ''hot'' and/or ''cold'' dishes in line with the supervisor's instructions
• helping deliver the dishes
• respecting the food health and safety standards and procedures
• participating in managing raw materials effectively
Main responsibilities
Professional techniques / Production
• Creates and presents the dishes in line with cooking instructions and the supervisor's instructions
• Adapts work to fluctuations in volume of guests, to special events and particular guests
• Helps receive deliveries and tidies food items according to storage guidelines
• Is responsible for the high standard of the dishes prepared
• Helps keep equipment used in good condition
• Cleans and tidies the workplace following the supervisor's instructions
Management and administration
• Follows the cooking instructions and preparation processes to the letter
• Avoids wasting food items
• Helps with inventories
• Helps manage stocks of equipment by avoiding breakages
Hygiene / Personal safety / Environment
• Ensures that the workplace remains clean and tidy, and the safety of consumable goods by always respecting HACCP regulations
• Respects the instructions and safety guidelines for the equipment used
• Applies the hotel's security regulations (in case of fire etc)
• Respects the hotel's commitments to the ''Environment Charter'' (saving energy, recycling, sorting waste etc)

Mercure and its people

Hotels with individuality, passion for service and committed to quality and guest satisfaction.

Join a team of warm and friendly professionals who will share their love for hospitality.

Desired profile

Skills

Level of Education Others
Areas of study Cooking
Professional experiences 1 to 2 years
Languages essential English

Essential and optional requirements

Our ideal candidate will:
-Have previous Chef experience (minimum 1 year in a similar role)
-Be able to communicate proficiently both in written and spoken English
-Have the flexibility to work a variety of shifts (including weekends, public holidays and early breakfast shifts)
-Demonstrate the ability of running his/her own section, ensuring service is smooth
-Be able to prepare adequate mis en place for service
-Have a creative approach while preparing and cooking meals for internal guests
-Be a Team player
-Demonstrate high cleaning and hygienic standards to maintain our A Grade Kitchen standards
-Have a flexible approach in adapting to guest requests
-A National Certificate in Hospitality Level 3 in Professional Cookery or overseas equivalent is desired, however not necessary.

·  HACCP