Commis Chef

Company : Beyond Grad

Job Description - Commis Chef

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 centres, volunteer opportunities, local sporting events, and entertainment venues. Orientation is scheduled to take up to one month and takes place concurrently with the first phase of training.

Department: Culinary
Position: Garde Manger Cook
Duration: 3.5 months
Job Description:
You will learn to prepare and coordinate the production of cold food items in order to maintain high standards of quality; learn American contemporary styles of presenting food and preparation of buffets; learn to prepare all cold food items for buffet, banquet and restaurant use according to standard recipes, visually inspect appearance of all cold food for proper colour combination and overall presentation to maintain appeal; prepare requisitions for supplies and food items for production in work stations; check and control proper storage of all food items in refrigerators and freezers to maintain product freshness.

Department: Culinary
Position: Fish Station Cook
Duration: 4 months
Job Description:
You will learn to coordinate work assignments in the fish station; learn to ; evaluate, coach, counsel and provide leadership support; monitor and supervise set up and maintenance of station to ensure that it is up to standard; assist with identifying round fish, flat fish, crustaceans, and shellfish; yield results; learn to evaluate quality, product tasting; storage of various types of fish; learn techniques for fabricating cuts for professional kitchens; special storage equipment; commonly used and underutilised species of fish; cooking techniques for various types of seafood; learn process for menu development.

Department: Culinary
Position: Meat/Grill Station (hotline) Cook
Duration: 4 months
Job Description:
You will learn preparation of products such as savoury items, entrees; learn culinary knife skills and cuts; learn product tasting, station organization, egg cookery, small sauce production, and protein cookery such as braising, stewing, roasting, sautéing, broiling, grilling, and poaching; learn the process for simultaneous preparation of several portions of vegetables, starches, and proteins; construction of food presentations on plates; and evaluation of the results.

Requirements

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

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Commis Chef

Job Description - Commis Chef

Requirements

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