Commis Chef

The placement opportunity includes the following departments and positions: Department: Orientation Position: Onboarding Duration: 0.5 month Job Description: [FIRST NAME] will attend the required program orientation to learn the rules and regulations associated with the host company. Receive an introductory training in the pastry department and complete safety and food training. Review training checklist, tasks descriptions and training schedule with the department head. Department: Culinary Position: Culinary Introduction Duration: 3.5 months Job Description: [FIRST NAME] will participate in a rotational training program, gaining hands-on experience at each kitchen station. Training will begin with core fundamentals and progress to advanced classical cooking techniques. This rotation is designed to build proficiency across multiple service styles, production methods, and plate presentation. Training will include: Mise en place for basic stations, Line setup and execution for à la carte service, Reading and executing order tickets, Fundamental cooking techniques including grilling, sautéing, roasting, broiling, poaching, and steaming, Preparation of dressings, marinades, soups, stocks, and sauces, Proper food storage, FIFO practices, labeling, dating, and 7-day rotation, Sanitation standards including HACCP temperature logs and EcoSure compliance and Food ordering, receiving, inventory control, and storage procedures. Department: Culinary Position: High-Volume Restaurant Operations Duration: 4 months Job Description: The trainee will gain intermediate to advanced skills and knowledge of Omni’s culinary operations specifically within the demands of a high-volume hospitality environment. Depending on specific kitchen rotation assigned, the trainee will learn the following: - High volume output - Advancement of culinary service standards - Adaptability to new outlets or cuisines - Forming associate relationships from increased interaction opportunities - Effective communication with Leads and other staff - High volume organizational skills Department: Culinary Position: Food and Beverage Leadership & Business Activities Duration: 4 months Job Description: In this phase, [FIRST NAME] will learn how to prepare, assemble and plate desserts for banquet and a la carte service - Collaborating with Pastry Chef to develop and implement new recipes and dessert concepts - Learn how to control waste, food and labor costs to minimize expenses - Develop the skills necessary to maintain and organize stations and equipment in a neat and orderly fashion - Follow recipes according to hotel standards for basic cake decorating and chocolate work - Learn how to visually inspect food for quality and freshness - Learn how to adhere to sanitation and food handling procedures/requirements. Requirements - you are enrolled in a post secondary ministerially recognized academic institution in the hospitality industry OR - 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) OR - 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