Job Description

Commis 1

• Cleans, cuts and prepares all fruits, vegetables, herbs, and salad items
• Cooks foods such as potatoes, eggs, vegetables, fruits, and pasta
• Prepares dishes such as sandwiches, salads & vegetables
• Serves food according to correct taste, temperature, and visual appeal
• Maintains the area in a clean, safe, and sanitary manner
• Maintains food safety temperature logs with direction from Lead Cook and Sous Chef
• Reads and refers to cooking reference material
• Completes assigned tasks as quickly as is safely practical
• Follows the resorts policies and procedures and adheres to the grooming policies
• Other duties as required

Chef De Partie:

• Prepare menus in collaboration with colleagues
• Ensure adequacy of supplies at the cooking stations
• Prepare ingredients that should be frequently available (vegetables, spices etc.)
• Follow the guidance of the executive or sous chef and have input in new ways of presentation or dishes
• Put effort in optimizing the cooking process with attention to speed and quality
• Enforce strict health and hygiene standards
• Help to maintain a climate of smooth and friendly cooperation

Requirements and skills

• Proven experience in a Chef de Partie role
• Excellent use of various cooking methods, ingredients, equipment and processes
• Ability to multitask and work efficiently under pressure
• Knowledge of best cooking practices
• Culinary school diploma

Job Types: Full-time, Permanent