Ce poste n'est plus disponible, mais il y a plus de Restauration cuisine offres d'emploi
Expiré
Kitchen Commis
À propos du poste
POSITION PURPOSE
To be part of a progressive team of committed chefs aiming to provide quality food to a consistent standard.
ESSENTIAL FUNCTIONS
• His work can be different depending on the party to whom it is assigned:
o Wash and cut vegetables or fruits
o Cook soups, vegetables, pastries, fish and meat ordinary
o Preparation of trim, vegetables, hot or cold sauces, directed by the Chef de Partie of the section to which it is assigned
• Maintaining his work area in perfect conditions of cleanliness and hygiene including cold rooms, freezers and equipment in accordance with Company standards and local legislation and HACCP.
• Prepares food orders or entrusted by his superiors in ensuring a trim and attractive presentation and fresh, consistency, juiciness and appropriate temperatures.
• Minimize the loss of his section and ensure proper use of raw materials and FIFO
• Must follow the procedure of the hotel fire alarm or evacuation, rules and standards.
• Participates in program energy saving effect.
• Sleep on her appearance (uniform clean, proper footwear to function, always clean shaven).
• Demonstrate initiative at all times
• Strong desire to improve on skills and knowledge
• Ability to produce own work in accordance with a deadline
• Seek own solutions to the minor obstacles that occur from time to time
• To project a pleasant and positive professional image to all contacts at all times
SECONDARY DUTIES
• Performs other duties as assigned by the Chef de Partie, Junior Sous Chef, the Sous Chef or Chef de Cuisine.
To be part of a progressive team of committed chefs aiming to provide quality food to a consistent standard.
ESSENTIAL FUNCTIONS
• His work can be different depending on the party to whom it is assigned:
o Wash and cut vegetables or fruits
o Cook soups, vegetables, pastries, fish and meat ordinary
o Preparation of trim, vegetables, hot or cold sauces, directed by the Chef de Partie of the section to which it is assigned
• Maintaining his work area in perfect conditions of cleanliness and hygiene including cold rooms, freezers and equipment in accordance with Company standards and local legislation and HACCP.
• Prepares food orders or entrusted by his superiors in ensuring a trim and attractive presentation and fresh, consistency, juiciness and appropriate temperatures.
• Minimize the loss of his section and ensure proper use of raw materials and FIFO
• Must follow the procedure of the hotel fire alarm or evacuation, rules and standards.
• Participates in program energy saving effect.
• Sleep on her appearance (uniform clean, proper footwear to function, always clean shaven).
• Demonstrate initiative at all times
• Strong desire to improve on skills and knowledge
• Ability to produce own work in accordance with a deadline
• Seek own solutions to the minor obstacles that occur from time to time
• To project a pleasant and positive professional image to all contacts at all times
SECONDARY DUTIES
• Performs other duties as assigned by the Chef de Partie, Junior Sous Chef, the Sous Chef or Chef de Cuisine.
- - Hospitalization Insurance - Reimbursement public transport by 100% - Special rates on Marriott brands over the world - Uniform furnished and cleaned - Free meal at the cafeteria during working days
- Département: Restauration cuisine
À propos de vous
KNOWLEDGE AND SKILLS SPECIFIC JOB
The employee must demonstrate the knowledge and skills include:
• Knowledge culinary General
• Knowledge of hygiene
The employee must demonstrate the knowledge and skills include:
• Knowledge culinary General
• Knowledge of hygiene
- Langue requise: Français. Anglais est un plus
L'entreprise
At Sheraton we are constantly watching, listening, tasting and adapting to the needs of our current guests and to attract a next generation of travelers. The hotel is only a few steps away from the airport’s terminals and 20 minutes away from Brussels city center. The Sheraton hotel at Zaventem Airport is an assured player in the market with more than 30 years’ experience in the hospitality. The hotel features 294 guestrooms, one restaurant and 20 meeting- and event spaces.