Commis I

IHG Hotels & Resorts

As the world s largest family of luxury hotels, we all take great pride in being genuine ambassadors of the InterContinental brand. Shaped by decades of international know-how and local insights, our passion for luxury travel spans cultures and customs. Inspiring us to create warm and sophisticated experiences for those seeking a richer perspective on the world.

Your Day to Day

As Commis I, you will support Chef de Cuisine / Sous Chef to direct the operation of the Outlet kitchen, including food preparation and quality, physical maintenance, and inventory functions, to ensure hotel quality standards and revenue goals are met and food and supply costs are controlled.

Some of your main role responsibilities are:

• Support Chef de Partie to manage all functions of the Outlet Kitchen operations to achieve the optimum quality level of food production and sanitation
• Support Chef de Partie for special events and special food promotions Promote teamwork and quality service through daily communication and coordination with other colleagues. Assist sales, catering and banquet staff with banquets, parties and other special events.
• Support Chef de Partie to determine the minimum and maximum stocks of all food, material and equipment
• Support Chef de Partie to implement new dishes and products
• Maintain product knowledge including ingredients, equipment and current trends and support Chef de Partie to make appropriate adjustments to kitchen operations accordingly
• Take steps to ensure that outstanding culinary technical skills are maintained
• Support Chef de Partie to ensure security incidents in your operational area are reviewed and corrective Comply with company rules and policies.
  
  

Ideally, youll have some or all of the following competencies and experience were looking for:

• Completion of a degree or certificate in culinary arts
• Minimum 1-2 years of experience as a chef or equivalent combination of education and culinary/kitchen operations experience.
• Vast knowledge of international culinary practices, menus and offerings
• High level of written and verbal Business English