1st Commis Chef - Main Kitchen, Hilton Nagoya / １st コミ　メインキッチン、ヒルトン名古屋

正社員. 仕事内容. ・迅速な業務の実行. ・適切な食材の管理. ・厨房チームへのサポート. ・健康、衛生に関する全要求項目の順守. 求める要件. ・仲間に思いやりを持って接することのできる、優れたコミュニケーション能力. ・ポジティブな言動、態度. ・個人で、もしくはチームで働くことが出来る. ・食品衛生に関する知識. A 1st Commis Chef is responsible for preparing and presenting high quality dishes to deliver an excellent Guest and Member experience while consistently contributing to departmental targets. As a 1st Commis Chef, you are responsible for preparing and presenting high quality dishes to deliver an excellent Guest and Member experience. A 1st Commis Chef will also be required to prepare all mis-en-place and contribute to departmental targets. Specifically, you will be responsible for performing the following tasks to the highest standards. Ensure consistent great food production, in line with the high quality standards expected by Hilton. Perform tasks within a timely manner. Contribute to Kitchen revenue through effective food cost control. Provide support to the Kitchen brigade. Prepare and present high quality dishes within company guidelines. Keep all working areas clean and tidy and ensure no cross contamination. Prepare all mis-en-place for all relevant menus. Assist other departments wherever necessary and maintain good working relationships. Report maintenance, hygiene and hazard issues. Comply with hotel security, fire regulations and all health and safety and food safety legislation. Awareness departmental targets and strive to achieve them as part of the team. Meet all health and hygiene requirements. Be environmentally aware. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow. Previous experience as a Commis Chef or Apprentice Chef. Positive attitude. Good communication skills. Ability to work under pressure. Proven ability to work with a team and to follow instruction. A passion to learn and a drive to succeed in a culinary/hospitality career. Proof of completion in a basic food hygiene course. A passion for food and the culinary arts. Completion of an accredited commercial cookery course or trade apprenticeship. Experience multi-tasking and working in an environment with rigorous standards. コミシェフまたは見習いシェフとしての経験. 前向きな姿勢. 良好なコミュニケーション能力. プレッシャー下での作業能力. チームワークと指示遵守の実績. 料理・ホスピタリティ業界でのキャリアにおける学習意欲と成功への意欲. 基礎食品衛生コース修了証明. 食と料理芸術への情熱. 認定商業調理コースまたは職業見習い課程の修了. 厳格な基準が求められる環境下でのマルチタスク能力と業務経験. 以下の能力や特性を示せれば、この職務において有利となります：.