Commis - (Winter Season) - Six Senses Crans Montana at Six Senses Crans-Montana

Chermignon, Wallis, Switzerland -

Full Time

Start Date

Immediate

Expiry Date

28 Sep, 26

Salary

0.0

Posted On

30 Jun, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food Preparation, Temperature Checks, Food Labelling, Plating and Garnish, Knife Skills, Meat and Fish Cookery, Broiler Equipment Operation, Food Safety and Hygiene, Farm to Table Concept, English Fluency, French Fluency

Industry

Hospitality

Description

As Commis, I will fully comprehend the vision of Six Senses to help people reconnect with themselves, others and the world around them and our values of local sensitivity and global sensibility, crafted experiences, emotional hospitality, responsible and caring, fun and quirky and pioneering wellness. Sustainability, Wellness and Out of the Ordinary experiences are at the core of everything we do at Six Senses. I will safeguard these pillars and ensure full knowledge and active participation of all our brand initiatives. Duties and Responsibilities As Commis, I will assume full responsibility for the efficient operation in the following: Carries out daily and weekly procedures, including temperature checks, food labelling/dating and storage. Produces all the required food items to standard and in a timely manner within assigned section. Knows and complies consistently with standard portion sizes, cooking methods, quality standards and kitchen rules and guidelines. Follows proper plate presentation and garnish set up for all dishes. Complete understanding of and adhere to the Six Senses’ policy relating to fire, hygiene and safety. Ensures all equipment and working area are kept clean and in good working condition. Upkeep Six Senses guidelines and standards of service and operation. My performance benchmarks are maintained and exceeded. Strictly adhere to LQA standards and guest comments. Qualifications To execute the position of Commis, I must have the required qualifications, technical skills and experience in a similar role in luxury hotels with proven results and includes the following: High school diploma or equivalent and at least 1-3 years kitchen experience in a full-service outlet or similar setting. Hospitality diploma/degree from a recognized hospitality school is preferred. Knowledge of the use of broiler equipment and understanding of meat and fish cookery, proficient knife skills and understand farm to table concept. Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local or state government agency. Fluent in English & French EU passport or valid Swiss work authorization required

Responsibilities

Responsible for daily kitchen operations, including food production, storage, and maintaining strict hygiene and safety standards. Ensures all dishes meet quality and presentation guidelines while adhering to brand service standards.