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Offer: Commis Chef:Job description:Commis ChefPayment: Paid Position ($25 - $26)Job location: Queenstown Region: Otago/Queenstown/Wanaka practice: practice Necessary Listing Added: 16/09/2022 » Minimum 30 hours a week » Rotating roster (must be able to work weekends and public holidays) » $25 - $26 per hour Do you have a flare for creating culinary delights? Bring your talents as a Commis Chef to our dedicated kitchen team and build your culinary career with Mercure Queenstown Resort. We are a four star hotel with 148 guest rooms, located in a vantage point overlooking the amazing Remarkables Mountain Range and Lake Wakatipu views. Our kitchen manages the operation of Rises breakfast restaurant, South Eatery restaurant and caters for banquets in our two flexible options conference rooms. What is in Information technology for you: » Work Your Way - Speak with us about your desired work life balance and make Information technology a reality! » Free use and access of our gym, saunas, hot tubs and swimming pool » Meals & Parking included while on duty » Drycleaning service for work attire » Employee benefit card offering discounted rates with Accor worldwide » Learning programs through our Academies » Opportunity to develop your talent and grow within your property and across the world! » capability to make a difference through our Corporate Social Responsibility activities, like Planet 21 About the function As Commis Chef, you will assist the Chef de Partie, ensuring that food standards, preparation, presentation and cooking techniques are carried out according to established recipes and standards. You will be responsible for: » Ensure that assigned tasks are organised and completed efficiently and productively. » Ensure all food produced is in line with kitchen recipes and standards. » Prepare and cook all food items in specific area of responsibility with a sense of urgency. » Ensure that your work area, equipment and section is kept clean in conformity with current health and hygiene regulations. » Complete kitchen hand shifts as required. » Monitor food preparation and wastage costs and control these by following efficient preparation methods and standard recipes. » Monitor daily, kitchen food and product requirements and advise the manager of these well in advance. » Report any health or safety hazards to your manager or the Manager on Duty. expertise and practice » Previous practice in a commercial kitchen » A good knowledge of kitchen hygiene, environmental and food safety standards » A team player with good communication and interpersonal expertise » Energetic, creative, hardworking, optimistic and able to work well in a busy environment Skills:
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