Commis chef

KCC & RADISSONBLU HOTEL.

Radisson Hotel Group is one of the world’s largest hotel groups with ten distinctive hotel brands, and more than 1,460 hotels in operation and under development in 95+ countries. The Group’s overarching brand promise is Every Moment Matters with a signature Yes I Can! service ethos.

People are at the core of our business success and future. Our people are true Moment Makers and together we bring the culture, spirit, environment and opportunities that empower you to be your best, every day, everywhere, every time. Together, we make Every Moment Matter.

POSITION: Commis chef.

DEPARTMENT: kitchen

REPORTS TO:  Chef de Partie

PRIMARY OBJECTIVE OF POSITION

To produce the highest possible food quality in his own section All production is carried out in line with appropriate food portion control, use of recipes, Radisson Blu corporate guidelines, and service concepts.

TASKS, DUTIES AND RESPONSIBILITIES

PRODUCE THE HIGHEST POSSIBLE FOOD QUALITY WITHIN GUIDELINES

• Prepares and properly garnishes food orders as they are received in accordance with recipes and proper plate presentation
• Prepares sauces, soups and hot entrees
• Sets up for lunch and dinner according to Executive Chef instruction
• Always adheres to Radisson Blu standards of preparation, recipes, and presentation
• Sets up “mise-en-place” for own station
• Uses Chef de Partie as a resource to ensure seasoning, portions, and appearance of food
• Stores unused food properly, and informs Chef de Partie of larger quantities of stored food
• Ensures that food from own station is delivered on time; asks for help if needed
• Follows proper safety, hygiene, and sanitation practices
• Ensures readiness at all times
• Refers to station’s file regarding preparation, cooking and presentation specifications of all dishes produced in the section
• Confers closely with the Chef de Partie and takes every opportunity to become familiar with all aspects of his or her position

HEALTH AND SAFETY

• Adheres to all health, sanitation and food safety rules and regulations
• Reports all potential and real hazards immediately
• Fully understands the hotel’s fire, emergency, and bomb procedures
• Works in a safe manner that does not harm or injure self or others
• Keeps the highest standards of personal hygiene, dress, appropriate uniform, appearance, and conduct

MISCELLANEOUS

• Attends meetings and training required by the Chef de partie
• Accepts flexible work schedule necessary for uninterrupted service to the food production function
• Maintains own working area, materials and company property clean, tidy and in good shape
• Helps Steward when needed for the effective running of the restaurant
• Continuously seeks to endeavor the knowledge of own job function
• Is well updated on, and possesses solid knowledge of the following:

– Hotel fire and emergency procedures

– Restaurant corporate marketing and promotional programs

• Prior experience in all kitchen.
• Hands-on approach with a can-do work style.
• Commitment to delivering exceptional guest service with a passion for the hospitality industry.
• Ability to find creative solutions taking ownership for duties and tasks assigned.
• Personal integrity, with the ability to work in an environment that demands excellence.

https://radissoncareers.com/job/commis-chef-in-kigali-rwanda-jid-32259