Commis de cuisine - Join Our Live Chef Session May 12th | Relais & Châteaux
À propos du poste
We're not just hiring - we're inviting you to meet us first. Click 'Apply' to register for our live session on May 12th, where Relais & Châteaux chefs and talent leads will show you what building a career within our network really looks like. This is your first step.
AS KITCHEN COMMIS
Under the responsibility of your party leader and / or chef, you are responsible for setting up, preparing, disposing and packing the dishes.
Your main missions are:
Cleaning, washing, peeling, cutting, ax and cooked vegetables (fruit).
Prepares garnishes, cold sauces, soups, appetizers and desserts, salads etc.
Roast (simple method) and cut.
During the service:
Helps the Chef de Partie or cook in the preparations and follows his instructions.
After service:
Cleans; ensures the hygienic preservation of foodstuffs according to HACCP standards.
Cleans the place and the instruments of work.
Ensures order and clarity in the kitchen.
Complies with safety standards during work.
Order, receipt and control of the goods according to the instructions of the party leader and / or the cook.
- "Being part of Relais & Châteaux means: Evolving in a human-sized, independent and family-run house; Joining an international network offering real career prospects ; Participating in a meaningful mission, supported by sustainable commitments (UNESCO partner); Accessing exclusive benefits such as the Relais Team preferential rate program. "
- Département: Restauration cuisine
À propos de vous
Ideally from a hotel formation, you have a significant experience in a position and similar institution
You have an excellent presentation and a good relationship.
You are motivated, have a keen sense of organization and teamwork.
- Langue requise: Anglais.
L'entreprise
Join our upcoming webinar!
From Kitchen to Ecosystem: How Chefs Can Protect Biodiversity
On May 12th, the R&C team will lead a live session on how chefs are redefining their role in protecting biodiversity — and what that means for your future in hospitality.
This is not a theory. It’s a practical look at how real decisions in the kitchen — from sourcing to seasonality — are shaping the industry.
What to expect:
🌍🌿 A clear view of how gastronomy impacts ecosystems
👨🍳✨ Real examples from chefs within the Relais & Châteaux network
🎯📈 Practical insights you can apply to your career
