Commis Chef 1

The placement opportunity includes the following departments and positions:

Department: Orientation
Position: Orientation
Duration: 0.5 month
Job Description:
You will receive orientation to the company and local community and includes learning about our company’s customers, culture, business strategies, etc.; learn about payroll schedules and payroll tax withholding; local training area, housing options, apartment complexes and transportation options; meet key contacts and other employees; receive computer training on company systems; receive orientation to local community including cultural centers, volunteer opportunities, local sporting events, and entertainment venues. Orientation is scheduled to take up to one month and takes places concurrently with the first phase of training.

Department: Culinary
Position: Pastry Demi Chef
Duration: 4.5 months
Job Description:
You will learn to create specialty pastries and baking good under the direction of the Executive Pastry Chef; learn to prepare and bake specialty items according to recipe; learn chocolate work for garnishes; learn to bake and create cakes to order; learn to spin ice cream and manage temperatures during service; learn knife work, cut in brunoise, batons, and chiffoniers styles; learn to set up and break down the service station; learn how to plate the desserts for service; maintain a solid menu knowledge and attention to detail with plate presentation; learn to work as a team, assisting helpers’ and chefs’ needs and inquiries.

Department: Culinary
Position: Baker
Duration: 5 months
Job Description:
You will learn skills to develop new recipes and develop techniques to use various ingredients to prepare and store various bread and dough items. Precise humidity and temperature control are key components of this phase of training.

Department: Culinary
Position: Chocolatier
Duration: 2 months
Job Description:
Assist in producing high quality bonbons and truffles. Learn proper handling of chocolate and kitchen etiquette. Learn how to temper chocolate and use of chocolate tempering machine, shelling truffle molds, making and piping ganache, filling molds or hand dipped technique, airbrushing with cocoa butter, proper cleaning methods of molds and recipe development. Learn about the chemistry, flavors and the production process. Learn how to fix over/under tempered chocolate, broken ganache and general troubleshooting of chocolate.

•  You are enrolled in a post secondary ministerially recognized academic institution in the hospitality industry OR have a hospitality degree and at least 1 year of recent relevant work experience in the (ultra) luxury hotel industry (outside of the USA) OR have 5 years recent relevant work experience in the (ultra) luxury hotel industry (outside the USA)

•  You have shown consistent career growth over the last years

•  You have shown serious commitment to your most recent employers