Commis Chef (M/F)

It's a very exciting time to be working at Dolce Hotels and Resorts by Wyndham Hotel Group! Building on our nearly 30 years of success, we believe people represent our most important investment. Dolce's culture is focused on serving customers, internal and external, to help them achieve their goals. We expect hard work and reward creativity and innovation. You will work alongside a diverse group of creative and talented people from around the globe.

Responsibilities: 

The Commis chef is responsible for preparing all food items, based on standardized recipes, for the Restaurants, Room Service, Associate Cafeteria and Banquets, while maintaining the highest standards to produce an appealing and appetizing product. He/she is also responsible for ensuring the cleanliness, sanitation and safety in the kitchen and work areas while minimizing waste and maximizing cost/production ratio.

• Have thorough knowledge of menus and the preparation required, according to hotel standards;

• Maintain cleanliness and organization of all storage areas;

• Complete necessary food and station preparation prior to the opening of the restaurant in order to ensure that guests are served promptly and efficiently during the Restaurant and Room Service operating hours;

• Prepare and display buffet food items according to the hotel standards;

• Proficiency in the following cooking techniques: charbroiling, poaching, deep-frying, sauté, braising, roasting and par-cooking;

• Recognize quality standards in fresh vegetables, fish, and dairy and meat products;

• Knowledge of herbs and spices and proper use of each;

• Maintain clean and sanitary environment with knowledge of proper handling, storage, etc;

• Prepare food for Banquets, ad required, following specifications on Banquet Event Orders;

• Prepare and service food for the Staff Cafeteria as specified by the Chef or Kitchen Supervisor;

• Prepare all foods following hotel standard recipes. Preparation of specials will be under the direction of the Chef or Kitchen Supervisor;

• Clear buffets and kitchen line, storing food and equipment properly at the end of the shift;

• Work banquet food station as scheduled by the Chef or Kitchen Supervisor;

• Know the location and operation of all fire extinguishing equipment;

• Practice safe work habits at all times to avoid possible injury to self or other employees;

• Use Production Charts as specified by hotel’s standards;

• Be able to support any position in the Kitchen that is in need of help;

• Follow all Health Department and Company regulations in regards to food and storage standards and safety;

• Be able to operate and maintain cleanliness of all kitchen equipment;

• Maintain a “Clean as You Go” policy;

• Assist in storage and rotation of food items according to hotel procedures;

• Sign keys out and back in under supervision as needed;

Required profile:

• Good hygiene knowledge and HACCP Standards;

• A culinary degree;

• Ability to work under pressure, good organizational skills and interpersonal skills;

• Experience in the sector;

• Team player; able to handle stress.

Our benefits:

• Active contribution in a dynamic work environment;
• A 3 months contract;
• Salary packaging according demonstrated experience.