Commis Chef

The placement opportunity includes the following departments and positions: Department: Orientation Position: Orientation Duration: 0.5 month Job Description: You will receive an orientation to the company and the local community which includes learning about our company’s customers, culture, business strategies, etc.; learn about payroll schedules and payroll tax withholding; local training area, housing options, apartment complexes, and transportation options; meet key contacts and other employees; receive computer training on company systems; receive an orientation to the local community including cultural centers, volunteer opportunities, local sporting events, and entertainment venues. Orientation is scheduled for up to one month and takes place concurrently with the first training phase. Department: Culinary Position: Garde Manger Demi Chef Duration: 3 months Job Description: You will learn to prepare and coordinate the production of cold food items to maintain high standards of quality; learn American contemporary styles of presenting food and preparation of buffets; learn to prepare all cold food items for buffet, banquet, and restaurant use according to standard recipes, visually inspect the appearance of all cold food for proper color combination and overall presentation to maintain appeal; prepare requisitions for supplies and food items for production in work stations; check and control proper storage of all food items in refrigerators and freezers to maintain product freshness. Department: Culinary Position: Fish Station Demi Chef Duration: 3 months Job Description: You will learn to coordinate work assignments in the fish station; learn to; evaluate, coach, counsel, and provide leadership support; monitor and supervise set up and maintenance of the station to ensure that it is up to standard; assist with identifying round fish, flatfish, crustaceans, and shellfish; yield results; learn to evaluate quality, product tasting; storage of various types of fish; learn techniques for fabricating cuts for professional kitchens; special storage equipment; commonly used and underutilized species of fish; cooking techniques for various types of seafood; learn the process for menu development. Department: Culinary Position: Meat/Grill (Hotline) Demi Chef Duration: 3.5 months Job Description: You will learn the preparation of products such as savory items, and entrees; learn culinary knife skills and cuts; learn product tasting, station organization, egg cookery, small sauce production, and protein cookery such as braising, stewing, roasting, sauteing, broiling, grilling, and poaching; learn the process for simultaneous preparation of several portions of vegetables, starches, and proteins; construction of food presentations on plates; and evaluation of the results. Department: Culinary Position: Restaurant Chef de Partie Duration: 2 months Job Description: You will learn supervisor skills by managing the performance of cooks in a restaurant kitchen; learn to coordinate work assignments and ensure the kitchen is prepared for service; learn to take appropriate action to correct deficient conditions; evaluate, counsel, and provide leadership support; monitor set up and maintenance of stations to ensure it is up to standard; assist with traditional and contemporary restaurant menus with an emphasis on quality, quantity, setup, timing, service; organizing the preparation, storage, and delivery of small volume production for a la carte service. Requirements - you are enrolled in a post secondary ministerially recognized academic institution in the hospitality industry - you have a hospitality degree and at least 1 year of recent relevant work experience in the (ultra) luxury hotel industry (outside of the USA) - you have 5 years recent relevant work experience in the (ultra) luxury hotel industry (outside the USA) - you have shown consistent career growth over the last years - you have shown serious commitment to your most recent employers