Commis Chef

Company : Beyond Grad

Job Description - Commis Chef

The placement opportunity includes the following departments and positions:

Department: Orientation
Position: Onboarding
Duration: 0.5 month
Job Description:
You will receive an orientation to the company and the local community which 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 an orientation to the local community including cultural centers, volunteer opportunities, local sporting events, and entertainment venues. Orientation is scheduled for up to one month and takes place concurrently with the first training phase.

Department: Culinary
Position: Cold Line Demi Chef
Duration: 4 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 culinary knife skills and cuts; learn American contemporary styles of presenting food and preparation; learn to prepare all cold food items according to standard recipes, visually inspect appearance of all cold food for proper color combination and overall presentation to maintain appeal; learn how to plate desserts for service; attention to detail with plate presentation; learn to work as a team; assisting helpers’ and chefs’ needs and inquiries; 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: Hot Line Demi Chef
Duration: 4.5 months
Job Description:
You will learn preparation of products such as savory items, entrees; continue learning culinary knife skills and cuts; learn product tasting, station organization, egg cookery, small sauce production, and protein cookery such as braising, stewing, roasting, sauteing, broiling, grilling, and poaching; learn the process for simultaneous preparati9on of several portions of vegetables, starches, and proteins; construction of food presentations on plates and evaluation of the results; you will learn the importance of communication skills with other team members.

Department: Culinary
Position: Banquet Demi Chef
Duration: 3 months
Job Description:
You will learn and be exposed to large volume cooking and quality production; you will gain a true understanding of BEO maintenance and BEO navigation through ordering, planning, daily prep list development, food production, event execution and cleanup; you will continue learning fundamentals of banquet volume cooking techniques, hot and cold food preparation, volume food production, individual plated events, buffet, or displayed events; you will be utilizing all methods of cooking including, but not limited to, sauteing, baking, frying, grilling, braising, poaching, steaming, roasting, etc. You will also learn efficiency cooking of scale, increased speed and quality of knife speed and skills.

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

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