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
• 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 menu expectations 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

Management and administration
• 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 regulations
• Respects the instructions and safety guidelines for the equipment used
• Applies the hotel's security regulations
• Respects the hotel's commitments to the environment
• Respects Diversity and Inclusion within the hotels' culture

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

• Co-ordination skills to organise daily tasks
• A high level of personal cleanliness and presentation
• A good level of spoken English