Commis - Pastry

Job description

Company Description

Raffles Seychelles, part of the esteemed Raffles Hotels & Resorts, boasts 20 ultra-luxury properties worldwide, some featuring exclusive branded residences. In 2023-24, four new Raffles hotels will be unveiled. The brand, named after Sir Stamford Raffles, exudes elegant British charm while catering to the modern lifestyles of well-travelled guests. With warm, personalized service and iconic Raffles Butlers, we offer an atmosphere of generosity.

Our hotels are not just accommodations; they are art museums, culinary hubs with renowned chefs, and pioneers in next-gen wellness experiences. We prioritize cultural and natural heritage preservation, employing experts within our properties. At Raffles, guests transform into friends and eventually become family. It's a place to celebrate, explore, exchange ideas, and discover a new dimension of luxury that resonates with emotions as gracefully as the Raffles name itself.

Job Description

Position:                            Commis

Department:                    Culinary

Reports to :                       Executive Chef

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PURPOSE OF POSITION

 

To maintain high standards of food preparation and service in the appointed kitchen(s), according to the standards set by the Hotel.

 

KEY ROLES & RESPONSIBILITIES

 

General Knowledge

·  Thorough knowledge of the establishment’s facilities and personnel involved
·  Good knowledge of food service techniques and menu contents
·  Aware of the hotel’s fire and safety and emergency procedures

 

Communications

·  Contributes and works as a team in the general operations of the kitchens, assisting colleagues when required
·  Maintains a professional and friendly attitude towards guests during contact

 

Grooming  

·  Ensure a clean, professional appearance according to hotel’s grooming standards
·  Carrying of thermometer as part of the uniform when on duty
·  Report to duty in complete clean uniform and on time, as set forth by hotel’s standards

 

Hygiene and Food Safety Management

·  Acquainted and familiar with the use of all electrical and mechanical equipment in the kitchen and observes the safety precautions when handling them
·  Practice the hygiene and sanitation procedures set by the hotel when handling food
·  Ensure proper use and cleaning of equipment to prolong use and prevent damage

 

Cost Control

·  Practice economy where food, paper supplies, electricity and water are concerned
·  Maintain strict control on food portioning and wastage, ensuring gross food profitability

 

Others

·  Ensure food quality and standards are maintained at all times when preparing for restaurant and banquet functions
·  Keep all refrigerators, freezers and general work areas clean and tidy
·  Perform all duties assigned by superiors in the most productive way
·  Assist in food stock taking as required
·  Adhere to all rules and regulations set by the management
·  Ensures that mise-en-place is completed prior to service
·  Assist the Executive Chef as required

 

PERSONAL ATTRIBUTES

·  Physically fit
·  Oral and written fluency in English
·  Knowledge of other languages and Basic understanding of local language preferred
·  Committed and flexible, with a positive attitude and high energy level
·  Motivator & self-starter; displays initiative & creativity
·  Team player
·  Ability to adapt to different working locations and willing to work long hours

 

QUALIFICATIONS

·  Good Culinary Knowledge
·  Culinary Related Certificates
·  Apprenticeship or any other culinary certificate/diploma an advantage

 

EXPERIENCE

·  Minimum of 1-3 tears experience in the culinary field depending on position