Commis

About Four Seasons:

Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture.
At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us.

About the location:

A true home away from home. Four Seasons Resort at Sharm El Sheikh dedicates to perfecting the travel experience through continual innovation and the highest standards of hospitality. From elegant surroundings of the finest quality, to caring, highly personalized 24-hour service, Four Seasons embodies a true home away from home for those who know and appreciate the best. The deeply instilled Four Seasons culture personifies by its employees - people who share a single focus and encourage to offer phenomenal service.

QUALIFICATION REQUIREMENTS:

1.    Reading, and writing in the English language
2.    High school graduate and an apprenticeship, cooking school, or culinary institute education.
3.    Two years of cooking experience 
 

JOB FUNCTIONS:

1.    The ability to follow proper payroll and uniform procedures.
2.    The ability to run the day to day operation of the station in the kitchen for the seasons and Room Service,
3.    The ability to gather all tools needed for the shift and the work area is set in a timely manner. 
4.    The ability to check and complete mise en place and pars and set up the station.
5.    The ability to ensure an adequate supply of mise en place is available for the shift.
6.    The ability to communicate with the chef de Partie & Demi Chef de Partie regarding menu items, problem situations, or shortages.
7.    The ability to utilize the computer system in retrieving orders.
8.    The ability to work closely with standard recipes and plate presentations in order to maintain standards of quality in production and presentation.
9.    The ability to store items properly at the end of the shift and clean all work surfaces and equipment.
10.    The ability to complete all the preparations for the day.
11.    The ability to ensure a clean, neat, and organized work area.
12.    The ability to go through the chillers and freezers to check their cleanliness...
13.    The ability to help the Demi Chef and the Chef de Partie in preparing daily requisitions and mise en place for the next day.
14.    The ability to receive daily dry store, vegetables, meats, and to store it properly...
15.    The ability to perform other tasks or projects as assigned by hotel management and staff.
16.    the ability to be responsible for Demi Chef duties in his absence.
17.    The ability to follow all guidelines for timely food service to guests.
18.    The ability to be certified in food service sanitation.
19.    The ability to have knowledge of Four Seasons Food Standards.