Commis de cuisine (m/f) 100%

Job Profile – Commis de Cuisine Department: Kitchen Line Manager: Under the responsibility of the Chef de Partie, the Sous-Chef de Cuisine and the Executive Chef. Workplace: Luxury hotel establishment – Gastronomic cuisine / high-end catering. Contract Type • Seasonal CDD • Full time • Variable hours, including weekends, evenings and public holidays Job Mission The Commis de Cuisine participates in the preparation, realization and sending of dishes in compliance with the establishment's quality standards. He assists the Chefs de Partie in all culinary production tasks, ensures the maintenance of a clean and organized working environment and actively contributes to customer satisfaction through the quality of his work. Main Responsibilities ## Culinary Preparation • Participate in the daily mise en place of the different kitchen stations. • Prepare ingredients necessary for various recipes (peeling, cutting, weighing, portioning, marinades, etc.). • Carry out certain culinary preparations according to the instructions of the Chef de Partie. • Ensure the plating of certain preparations under the supervision of the Chef de Partie. • Participate in the sending of dishes during service. Assistance to Chefs de Partie • Assist the Chefs de Partie in all production operations. • Anticipate service needs to ensure smooth production. • Replenish workstations during service. • Prepare internal orders necessary for production. • Food hygiene and safety • Rigorously apply HACCP standards. • Respect food safety procedures and hygiene rules. • Ensure the cleaning and disinfection of workstations. • Ensure proper storage of food items in compliance with the cold chain. • Participate in daily kitchen cleaning operations. Goods Management • Receive deliveries under the supervision of management. • Control the quality and compliance of products. • Store goods in the appropriate storage areas. • Participate in stock management and report any anomalies. Teamwork • Collaborate with the entire kitchen brigade. • Respect instructions given by management. • Actively participate in the smooth running of services. • Maintain effective communication with other departments, notably the dining room service. Desired Profile ## Training: • CFC in cooking, CAP Cuisine, BEP Cuisine, Bac Professionnel Cuisine or equivalent training. • Initial experience in luxury catering is an asset. Experience • Initial experience in a kitchen desired. • Experience in high-end hotels or catering is an advantage. • Motivated recent graduates are also welcome. Technical Skills • Knowledge of basic culinary techniques. • Good mastery of food hygiene rules (HACCP). • Knowledge of food products and their preservation. • Ability to follow technical sheets and precise instructions. • Respect for quality standards. • Personal Skills • Motivation and desire to learn. • Team spirit. • Organization and rigor. • Dynamism. • Speed of execution. • Versatility. • Good stress management. • Attention to detail. • Punctuality and reliability. Languages • Professional French or English. • Any other language is an asset. Special Conditions • Excellent presentation. • Ability to work standing up for long periods. • Availability to work irregular hours, weekends and public holidays. • Respect for the establishment's presentation, hygiene and confidentiality standards. Performance Objectives • Guarantee efficient preparation of mise en place. • Respect the establishment's quality standards. • Contribute to the fluidity of services. • Strictly apply HACCP standards. • Actively participate in customer satisfaction. • Progressively develop culinary skills in order to evolve towards a Chef de Partie position. Desired Qualities • Passion for cooking. • Curiosity and willingness to learn. • Spirit of initiative. • Sense of organization. • Respect for hierarchy. • Taste for well-done work. • Demand for quality. • Flexibility and adaptability.