Commis Chef - Six Senses Douro Valley

InterContinental Hotels Group; Lamego; Presencial; EUR 18 000 - 25 000; Tempo integral

Resumo da oferta

A luxury hospitality venue in Viseu, Portugal, is seeking a Commis to deliver exceptional guest experiences, safeguard wellness initiatives, and ensure food quality. The ideal candidate will have a minimum hospitality diploma, fluent Portuguese, and experience in luxury hotels. Responsibilities include food preparation, maintaining hygiene standards, and working closely with kitchen teams.

Qualificações

• Proven experience in a similar or greater role in luxury hotels.
• Knowledge of broiler equipment and farm to table concept.
• More than one year's experience in a hotel operational role.

Responsabilidades

• Prevent food spoilage through daily checks.
• Ensure training of food preparation and hygiene standards.
• Check quality of raw materials and their storage.
• Produce food items to standard in a timely manner.
• Maintain consistent quality and upgrade products.
• Prepare mise en place with Chef de Partie.
• Ensure compliance with kitchen rules and guidelines.
• Record guest complaints and report issues.

Conhecimentos

Fluent Portuguese

Knife skills

Understanding of meat and fish cookery

Formação académica

Minimum hospitality diploma/degree

Descrição da oferta de emprego

Overview

As Commis, I fully comprehend the vision of Six Senses Douro Valley to help people reconnect with themselves, others and the world around them, plus our values of local sensitivity and global sensibility, crafted experiences, emotional hospitality, responsible and caring, fun and quirky and pioneering wellness. By embracing the Six Senses vision and values, I will deliver an exceptional experience for guests.

I will fully embrace and safeguard the wellness philosophy, concepts, programs and brand initiatives. This includes playing an active role and participating regularly in our Mission Wellness activities.

As one of the pillars of Wellness, I will safeguard the Eat With Six Senses program and make sure that this program and all other nutritional brand initiatives are fully embraced within the Food & Beverage department. All aspects of these wellness and nutrition initiatives will be adopted and implemented throughout the operation with particular focus on growing or making our own products.

Sustainability

Sustainability is at the core of everything we do at Six Senses. I will ensure to follow all directives on environmental protection and preservation, re-usage and minimum wastage, purchasing and packaging. I will maintain a harmonious and sensitive approach to our environment and cultural surroundings.

I will monitor sorting of food and material waste for efficient food wastage removal for composting, plus for growing our own produce and featuring this produce in our culinary offering.

Out of the Ordinary

I will deliver Out of the Ordinary experiences that harmonizes with our brand values and combine a quirky element of surprise to take any regular moment and craft it into a beautiful memory.

Operational Ownership

In this role, I will behave in a professional manner and set an example to all. I will abide by Six Senses principles, core values, best practices, guidelines and objectives, while respecting other cultures and nationalities and projecting a positive and proactive position to help build and maintain a strong, loyal team.

My duties and responsibilities will include:

• Prevent food spoilage through daily checks and ensure that all incoming and outgoing food items are up to standards set by the property.
• Ensure that all conducted training of food preparation, hygiene and grooming standards is relayed, understood and followed by subordinates.
• Check the quality of raw materials in assigned area, as well as their storage, handling and usage.
• Produce all the required food items to standard and in a timely manner within assigned section.
• Maintain consistent quality and continuously show efforts to upgrade the products produced in assigned area.
• Prepare all mise en place and meet with Chef de Partie to plan daily food and beverage activities.
• Assume 100% responsibility for quality of products served.
• Know and comply consistently with standard portion sizes, cooking methods, quality standards and kitchen rules and guidelines.
• Stock and maintain sufficient levels of food products at line stations to assure a smooth service period.
• Follow proper plate presentation and garnish set up for all dishes.
• Check incoming produce, ensuring that all food merchandise is in accordance with order sheets, receiving records and purchasing specifications.
• Record guest complaints, requests and solutions together with any other issues related to personnel, equipment, produce etc. and report them to the Head Chefs / Executive Chef.
• Work in any section of the kitchen when necessary, due to business levels or colleague shortages.
• Fully understand the team goals and objectives, ensuring that the maximum is done to achieve the targets.
• Be present throughout service.
• Maintain a high standard of personal appearance, grooming and hygiene.
• Knowledge of all safety, security and emergency procedures related to my position in line with brand and statutory requirements.
• Ensure the privacy of guests, partners and residential owners, I will apply an extra level of protection to any sensitive personal data and use confidential information only to perform my job.
• Ensure all equipment of the department is kept clean and in good working condition.
• Upsell all property facilities and activities.
• Attend meetings and training as required.
• Knowledge and strict adherence to LQA standards.
• Perform any additional tasks given to me by supervisor/management.

Skills and Experience

To execute the position of Commis, I have the required qualifications, technical skills and experience in a similar or greater role in luxury hotels with proven results. I possess a minimum hospitality diploma/degree from a recognized hospitality school and more than one year’s experience in a similar hotel operational role.

I have knowledge of the use of broiler equipment and understanding of meat and fish cookery, proficient knife skills and understand farm to table concept.

I am able to speak Portuguese fluently and have a basic command of spoken English.

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