Commis I

Roles and responsibilities

Prepare special meals or substitute items. Regulate temperature of ovens, broilers, grills, and roasters. Pull food from freezer storage to thaw in the refrigerator. Ensure proper portion, arrangement, and food garnish. Maintain food logs. Monitor the quality and quantity of food that is prepared. Communicate assistance needed during busy periods. Inform Chef of excess food items for use in daily specials. Inform Food & Beverage service staff of menu specials and out of stock menu items. Ensure the quality of the food items. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods.

Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Anticipate and address guests’ service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees.

Desired candidate profile

Education: Technical, Trade, or Vocational School Degree.

Related Work Experience: At least 3 years of related work experience.
Strong knowledge of cooking techniques and food preparation methods.
Ability to follow recipes and instructions accurately.
Attention to detail in food presentation and quality.
Good organizational skills to manage workstations and kitchen operations effectively.
Strong communication skills and the ability to work as part of a team.
Physical stamina to handle long hours and fast-paced environments.
Performance Metrics:
Accuracy in food preparation and presentation.
Speed and efficiency during high-pressure service times.
Cleanliness and organization of workstations.
Adherence to health and safety standards.
Ability to manage assigned tasks independently and under supervision.
Guest satisfaction related to food quality and consistency.