Duties and Responsibilities
* As Commis, I will assume full responsibility for the efficient operation in the following: Carries out daily and weekly procedures, including temperature checks, food labelling/dating and storage.
* Produces all the required food items to standard and in a timely manner within assigned section.
* Knows and complies consistently with standard portion sizes, cooking methods, quality standards and kitchen rules and guidelines.
* Follows proper plate presentation and garnish set up for all dishes.
* Complete understanding of and adhere to the Six Senses' policy relating to fire, hygiene and safety.
* Ensures all equipment and working area are kept clean and in good working condition.
* Upkeep Six Senses guidelines and standards of service and operation. My performance benchmarks are maintained and exceeded.
* Strictly adhere to LQA standards and guest comments.
Qualifications
* To execute the position of Commis, I must have the required qualifications, technical skills and experience in a similar role in luxury hotels with proven results and includes the following:
* High school diploma or equivalent and at least 1-3 years kitchen experience in a full-service outlet or similar setting. Hospitality diploma/degree from a recognized hospitality school is preferred.
* Knowledge of the use of broiler equipment and understanding of meat and fish cookery, proficient knife skills and understand farm to table concept.
* Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local or state government agency.
* Fluent in French & English
* EU or Swiss Passport
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