Every memorable dining experience at Fairmont The Norfolk begins behind the scenes with our Culinary team’s commitment to safe, efficient operations and exceptional cuisine. As Commis Chef, the care you devote to all aspects of food preparation will result in the creation of truly spectacular fare.
Summary of Responsibilities:
Reporting to the Chef de partie, responsibilities and essential job functions include but are not limited to the following:
- Consistently offer professional, friendly and proactive guest service while supporting fellow Colleagues
- Prepare and service all food items for a la carte andor buffet menus according to hotel recipes and standards
- Actively share ideas, opinions and suggestions in daily shift briefings
- Maintain proper rotation of product in all chillers to minimize wastage/spoilage
- Ensure storeroom requisitions are accurate
- Have full knowledge of all menu items, daily features and promotions
- Ensure the cleanliness and maintenance of all work areas, utensils, and equipment
- Follow kitchen policies, procedures and service standards
- Follow all safety and sanitation policies when handling food and beverage
- Other duties as assigned
Qualifications:
- Previous experience in the Culinary field required
- Journeyman’s papers or international equivalent an asset
- DiplomaCertification in a Culinary discipline an asset
- Strong interpersonal and problem solving abilities
- Highly responsible & reliable
- Ability to work well under pressure in a fast paced environment
- Ability to work cohesively as part of a team
- Ability to focus attention on guest needs, remaining calm and courteous at all times
Physical Aspects of Position (include but are not limited to):
- Constant standing and walking throughout shift
- Frequent lifting and carrying up to 30 lbs
- Occasional kneeling, pushing, pulling
- Occasional ascending or descending ladders, stairs and ramps
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