Commis II

Job description

Key tasks

Plan, prep, set up and provide quality service in all areas of restaurant production to include, but not limited to all menu items supplied by outlet kitchen. To display and presents food items as designated by sous chef for service. All mise en place completed to the satisfaction of supervisor and or sous chef. Employee will be able to follow established recipe and plating guide provided, to exact specification Maintain and organize their station and equipment in a neat and orderly fashion to meet the Chef’s expectation. Maintain and contribute to a positive work environment.

Pullman and its people

The Pullman promise is built around its three values: commitment, adaptability and creativity , and these are orchestrated throughout the hotel by a specific human resources and management policy:

• Body & Soul, the service attitudes model developed by Pullman

• Welcomer, Quality & Attitude Manager, Event Manager - some of the new Pullman professions

• A Pullman “school” of leadership, focusing on creativity.

Desired profile

Skills

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

Essential and optional requirements

- Secondary and High school qualifications
- This position requires experience as a commis or apprentice in a first class operation, with the proven ability to meet guest's needs effectively.
- Sound knowledge of all sectors in a hotel kitchen operation
- Should be pleasant in appearance and personality.
- Must possess a basic English level.
- Must show flexibility and willingness to work.

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