Join to apply for the Commis Chef role at Fundamental Hospitality
GAIA aims to showcase the core elements of Grecian culture.
Combining warm hospitality with intricate details and alluring aspects, GAIA creates a journey of discovery in each and every visit, enticing the explorer within. The homegrown food, beverage and lifestyle concept was born of a collaboration between Evgeny Kuzin and Chef Izu Ani.
Responsibilities:
* Organize together with the Chef de Partie shifting in the section with regard to mise en place production and its service.
* Take orders from his/her Chef de Partie and carry them out in the correct manner.
* Responsible for completing the daily checklist regarding mise-en-place and food storage.
* Together with his/her Chef de Partie write daily wine, dry store, food requisitions, and kitchen transfers on the appropriate forms for the approval of the Head Chef/ Sous Chef in order to achieve the high stock rotation desired in his/her section.
* Maintain good colleagues relations and motivate colleagues.
* Work to the specifications received by the Chef de Partie regarding portion size, quantity, and quality as laid down in the recipe index.
* Attend daily meetings with the Head Chef and other meetings as requested by the Head Chef/ Sous Chef.
* Check the main information board regarding changes in any Banquets or other information regarding the organization.
* Report any problems regarding the failure of machinery and small equipment to the Head Chef and follow up and ensure necessary work has been carried out.
* Pass all information about to the next shift functions.
* Take charge of the section during the absence of Chef De Partie.
* Comply with all Gaia standards and HACCP guidelines.
Seniority Level
Entry level
Employment Type
Full-time
Job Function
Management and Manufacturing
Industries
Food and Beverage Services, Hospitality, and Restaurants
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