Commis de cuisine / Gardemanger / Entremetier / Grill

Job-Room; Zermatt; Vor Ort; CHF 42.000 - 60.000; Vollzeit

Zusammenfassung

Job-Room in Switzerland seeks a Commis de Cuisine to support daily kitchen operations and food preparation for guests and events. You will help with mise en place for breakfast, lunch, and dinner, and assist in maintaining hygiene and stock controls under the guidance of senior chefs.

Responsibilities include preparing staff meals, helping with banquets and events, and ensuring cleanliness of all kitchen areas and equipment.

Qualifikationen

• Experience in professional kitchens is beneficial.
• Knowledge of hygiene and food safety practices.
• Teamwork and ability to follow instructions.

Aufgaben

• Prepare mise en place for breakfast, lunch and dinner services.
• Assist in cooking and production under staff supervision.
• Monitor fridge temperatures, stock levels and expiry dates.
• Ensure cleanliness of kitchen, storage areas and equipment.
• Assist with ordering supplies and organizing waste disposal.

Jobbeschreibung

• Kitchen and Equipment Provision The Commis de Cuisine ensures the kitchen station is fully functional. They operate the equipment flawlessly and with the utmost care.
• Cooking and Production Based on instructions from their superiors, they assist in preparing meals for guests, events, and staff. They share responsibility for adhering to hygiene regulations, providing balanced and healthy meals, and managing supplies correctly.
• Purchasing They assist their superiors in purchasing supplies for daily needs.
• Storage They share responsibility for the cleanliness of the various food storage areas: cold storage, dry storage, freezer storage, and waste disposal.
• Order and Cleanliness The Commis de Cuisine shares responsibility for order and cleanliness in the kitchen, ancillary rooms, and storage areas, as well as around the machines, equipment, and food.
• Mise en place for breakfast buffet
• Discuss daily menus, banquets, and events with the entire team
• Prepare staff meals
• Lunch service (restaurant, bar, lobby, terrace, dining room)
• Dinner service (half board and à la carte)
• Check the mise en place in the garde manger
• Create mise en place for the à la carte menu on the terrace, lobby or bar, in the restaurant, dining room, for banquets, parties, and coffee breaks (sandwiches and canapés)
• Prepare aperitifs
• Assemble amuse-bouches
• Supervise and assist others (as needed)
• Order supplies from the head chef (the day before)
• Check supplies; Check refrigerator temperature and expiration date, label, and store.
• Clean your workspace daily (see Hygiene).