Commis

• Fill in attendance sheets as soon as he / she resumes duty.
• Check the meals of the day.
• Liaise with the butcher on the amount of meat required for the day.
• Check the fridge and thereafter informs the Chef and the requisition for the day.
• Verify if the food from the previous ‘set up’ can still be used by tasting them if necessary and be very careful with date of consummation of each product.
• Starts general set up of the day.
• Chops all the vegetables needed for the day.
• Stores and laminates all products.
• Cooks meals under the supervision of superior.
• Keeps all working environment safe and clean (respect of procedures).
• Clean all kitchen equipment after use.
• Do proper handing over with the next shift.
• Prepare food and set up for the buffet.
• Trains, assists and coaches all trainees.
• Perform any other duties as assigned by Executive Chef.
 

Qualification:
• Middle or Secondary Education + Additional training or certificates in the relevant field is a
plus.
• Food handler certificate is mandatory.

Experience:
• A minimum of 1 year of experience in hotel industry.
• Proven experience working in a top luxury resorts is a plus.
• Experience working in remote island locations is a plus.

Technical skills:
• Self-motivated and proactive.
• Strong organizational skills.
• Enthusiasm and willingness to learn.
• Great attention to detail.
• Ability to work in a high pressure fast paced environment.
• Great communication skills.
• Sound knowledge of food health and safety regulations.
• Fluency in English or another language, written and verbal communication.
• Knowledge a second language is a plus.