Commis Chef

Operational  Ensures that all company minimum brand standards have been implemented.  Work closely with other associates in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.  Washes, peels, cuts, and seeds vegetables and fruits.  Cleans, cuts, and grinds meats, poultry and seafood.  Dips food items in crumbs, flour, and batter to bread them.  Stirs and strains soups and sauces.  Weights and measures designated ingredients.  Carries pans, kettles, and trays of food to and from workstations, stove and refrigerator.  Stores foods in designated areas.  Cleans work areas, equipment and utensils, segregates and removes garbage  Distributes supplies, utensils, and portable equipment.  Carves various cooked meats.  Assists in quality control of items. 5 day work a week Duty meal provided