Requirements: English
Company: Six Senses Crans-Montana
Region: Varese , Lombardy
As a Commis Cuisine, I will perform the followingrelevant tasks for this role: Prevent food spoilage through dailychecks and ensure that all incoming and outgoing food items are upto standards set by the resort. Ensure that all conducted trainingof food preparation, hygiene and grooming standards is relayed,understood and followed by subordinates. Check the quality of rawmaterials in assigned area, as well as their storage, handling andusage. Produce all the required food items to standard and in atimely manner within assigned section. Maintain consistentquality and continuously shows efforts to upgrade the productsproduced in assigned area. Prepare all mise en place and meetswith Chef de Partie/Sous Chef to plan daily food and beverageactivities. Assume 100% responsibility for quality of productsserved. Know and comply consistently with standard portion sizes,cooking methods, quality standards and kitchen rules andguidelines. Stock and maintain sufficient levels of food productsat line stations to assure a smooth service period. Follow properplate presentation and garnish set up for all dishes. Have acomplete understanding of, and adheres to the companys policyrelating to fire, hygiene and safety. Check incoming produce,ensuring that all food merchandise is in accordance with ordersheets, receiving records and purchasing specifications. Recordguest complaints, requests and solutions together with any otherissues related to personnel, equipment, produce Etc. and reportthem to the Executive Chef or Executive Sous Chef. Work in anysection of the kitchen when necessary, due to business levels orcolleague shortages. Ensure all equipment and working area arekept clean and in good working condition. Fully understand theteam goals and objectives, ensuring that the maximum is done toachieve the targets. Be present throughout service. Maintain atall times the highest standard of social skills. Report anymaintenances faults following the required steps. Maintainefficient administration within the department preparing andsubmitting operational reports on time. Attend meetings andtraining as required by supervisors. Upkeep Six Senses guidelinesand standards of service and operation. My performance benchmarksare maintained and exceeded. Strictly adhere to LQA standards andguest comments. Perform any additional tasks given to me bysupervisor/management.