Commis de Partie

Mandarin Oriental; Como; On-site; EUR 16,000 - 21,000; Full time

Job summary

Mandarin Oriental Lago di Como in Italy seeks a Commis de Partie to support the Demi Chef and Chef de Partie in preparing main courses and maintaining hygiene and order in the kitchen. The role requires a professional certificate in hospitality or related field, at least one year of experience, and strong HACCP knowledge; average gross monthly salary is €1,650.

Qualifications

• Professional certificate or diploma in hospitality/tourism or equivalent.
• At least 1 year working experience in this field.
• Strong knowledge of HACCP and food safety.

Responsibilities

• Maintain high standards of work per Executive Chef's guidelines.
• Ensure food preparation, quality and presentation meet standards.
• Monitor stock movement and report for replenishment on your section.
• Carry out daily/weekly procedures, including temperature checks and labeling.
• Maintain personal hygiene standards.
• Keep section clean and assist with hygiene/cleanliness as needed.
• Adhere to hotel's Food Safety and Health & Safety policies.

Skills

1 year working experience

HACCP knowledge

Education

Hospitality/Tourism certificate or diploma

Job description

Mandarin Oriental, Lago di Como aims to become one of the most exclusive resorts in Europe, representing the true elegant Italian but understated luxury experience for a worldwide Clientele.

Our vision is to promote our welcoming, genuine and passionate culture to attract and engage exceptional talents, under the guidance of enthusiastic leaders.

Our aim is to get the best out of each individual and being recognized as an employer of choice among the most exclusive hotels in the world.

COMMIS DE PARTIE

Mandarin Oriental, Lago di Como’s Commis de Partie is in charge of supporting the Demi Chef and Chef de Partie in the preparation of the main courses’ dishes and in the maintenance of the correct hygiene and order in the kitchen.

Duties And Responsibilities

• Maintain a high standard of specified work in accordance with the Executive Chef's guidelines
• Ensure that food preparation, quality and presentation standards are met at all times
• Monitor the stock movement and report to the Chef de Partie or Manager on Duty for the replenishing on your section
• Carry out daily and weekly procedures, including temperature checks, food labelling/dating and storage
• Keep high standards of personal hygiene
• Keep high standards of cleanliness in the section where employed and assist in any job regarding hygiene or cleanliness
• Ensure adherence to the hotel’s Food Safety and Health & Safety policies at all times

Requirements

• At least a Professional Certificate, Diploma, Advanced/Higher/Graduate Diploma in Hospitality/Tourism or equivalent
• At least 1-year working experience in the related field
• Strong knowledge of HACCP

Average gross monthly salary: €1.650,00

We believe a diverse and inclusive culture is better for everyone. Bringing individuals together is essential to the long-term success of our people, our business and the societies and economies in which we operate.

All colleagues, regardless of ethnicity, gender, age, sexual orientation, disability, background or religion, should be treated fairly and with respect, should be given equal opportunities, and be valued for the contributions they make in their roles. No form of bullying, intimidation, discrimination or harassment of others will be tolerated.