Commis (Staff Cafeteria)

About the location:

Basic Function:

Experienced level position in Food & Beverage Preparation

Skills and Abilities:

• Hotel School education or diploma in culinary is required. Basic computer skills and familiar with inventory systems.
• 1-2 Years experience in a 5 Star Hotel environment or A Class Restaurants. Excellent understanding of various cooking methods, ingredients, equipment and procedures.
• Able to work in a fast-paced environment with speed and quality.
• Great personal hygiene and grooming standards.
• Reading, writing and oral proficiency in the English language.
• Good level of creativity and good organizational skills.

Major Responsibilities

General

• Executes all tasks assigned by his/her superiors
• Demonstrates a high degree of standards awareness; promotes teamwork and acts as role model
• Attends all scheduled training sessions
• Displays warmth, care and genuine enthusiasm when dealing with guests and internal customers; lives the Golden Rule

Departmental

• Cleans and handles initial processing of raw product
• Prepares mis-en-place, bases and ingredients, stocks, dressings etc.
• Assists and trains with line cooks
• Maintains high standards of food hygiene and storage as well as kitchen cleanliness
• Successfully completes Safe Step Training certification

Specific Responsibilities and Tasks

General

• Adheres to the Hotels code of conduct and grooming & hygiene standards
• Is seen as working hands-on, assists colleagues in crunch times; Walks the talk
• Actively participates in briefings and meetings
• Maintains a clean and orderly work area and promotes a safe working environment
• Performs any additional duties as assigned

Departmental

• Runs the day to day operation of the station in the kitchen. Assists in creating and preparing menus items and specials. Accommodates the food servers requests regarding guest preferences. Follows all guidelines for timely food service to guests.
• Checks and completes mis-en-place and pars and set-up the station. Communicates with the Sous Chefs and the Executive Chef regarding menu items, problem situations or shortages. Utilizes the computer system in retrieving orders.
• Is aware of and complies with Hotels standard recipes and plate presentations in order to maintain standards of quality in production and presentation. Follows all guidelines for timely food service to guests
• Stores items properly at the end of the shift; ensures a clean, neat and organized work area.
• Ensures safe and correct use of equipment, tools and machinery
• Handles and reports any accident immediately, no matter how minor. Responds properly in any hotel emergency or safety situation.
• Conducts oneself in a professional manner at all times to reflect the high standards of Four Seasons Hotels and encourage staff to do the same.
• Performs other tasks or projects as assigned by hotel management and staff.