JOB SUMMARY

The Commis Chef is responsible for preparing all food items, based on standardized recipes, for the Restaurants, Room Service, Employee Cafeteria and Banquets, while maintaining the highest standards to produce an appealing and appetizing product. He/she is also responsible for ensuring the cleanliness, sanitation and safety in the kitchen and work areas while minimizing waste and maximizing cost/production ratio.

QUALIFICATIONS

· MBO diploma or equivalent
· Experience in a hotel or a related field preferred.
· Culinary experience required.
· Must be able to effectively communicate both verbally and written, with all levels of employees and guests in an attentive, friendly, courteous and service oriented manner.
· Must be able to multitask and prioritize departmental functions to meet deadlines.

GENERAL REQUIREMENTS

· Maintain a warm and friendly demeanor at all times.
· Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests.
· Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner.
· Attend all hotel required meetings and trainings.
· Maintain regular attendance in compliance with Courtyard by Marriott Curaçao/Highgate Hotel Standards, as required by scheduling, which will vary according to the needs of the hotel.
· Maintain high standards of personal appearance and grooming, which includes wearing the proper uniform and nametag.
· Comply with Courtyard by Marriott Curaçao/Highgate Hotel Standards and regulations to encourage safe and efficient hotel operations.
· Maximize efforts towards productivity, identify problem areas and assist in implementing solutions.
· Must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary.
· Must be able to understand and apply complex information, data, etc. from various sources to meet appropriate objectives.
· Flexible and long hours sometimes required.
· Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force
frequently or constantly to lift, carry, push, pull, or otherwise move objects.
· Ability to stand during entire shift
· Ability to withstand temperature variations both hot and cold.
· Perform additional duties as requested by the Executive Sous Chef as and when required
Job Type: Full-time
Work Location: In perso

· Have thorough knowledge of menus and the preparation required, according to hotel standards.
· Maintain cleanliness and organization of all storage areas.
· Complete necessary food and station preparation prior to the opening of the restaurant in order to ensure that guests are served promptly and efficiently during the Restaurant and Room Service operating hours.
· Prepare and display buffet food items according to the hotel standards.
· Proficiency in the following cooking techniques: charbroiling, poaching, deep-frying, sauté, braising, roasting and par-cooking.
· Recognize quality standards in fresh vegetables, fish, and dairy and meat products.
· Knowledge of herbs and spices and proper use of each.
· Maintain clean and sanitary environment with knowledge of proper handling, storage, and
· sanitation.
· Prepare food for Banquets, as required, following specifications on Banquet Event Orders.
· Prepare and service food for the Employee Cafeteria as specified by the Chef or Sous Chef
· Prepare all foods following hotel standard recipes. Preparation of specials will be under the direction of the Sous Chef.
· Breakdown buffets and kitchen line, storing food and equipment properly at the end of each meal
period.
· Work banquet food station as scheduled by the Chef or Sous Chef
· Know the location and operation of all fire extinguishing equipment.
· Practice safe work habits at all times to avoid possible injury to self or other employees.
· Use Production Charts as specified by hotel’s standards.
· Be able to support any position in the Kitchen that is in need of help.
· Follow all Health Department and Company regulations in regard to food and storage standards and safety.
· Be able to operate and maintain cleanliness of all kitchen equipment.
· Maintain a “Clean As You Go” policy.
· Assist in storage and rotation of food items according to hotel procedures.
· Sign keys out and back in under supervision as needed.
· Receipt of goods (vegetables, meat, poultry, fish, dry and frozen goods) by hotel’s standards
· Check the packaging, quality and temperature upon receipt of goods