Commis

Descrizione del lavoro:

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: Chef de Cuisine
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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