Commis Chef

Job description / Role

Summary

Duties and responsibilities related to the commis chef - colleague restaurant role:

• Learning and practicing various cooking methods under the supervision of senior chefs
• Regularly cleaning and sanitizing kitchen tools, utensils, and equipment
• Performing tasks as directed by senior chefs, such as sous chef or chef de partie, to help in meal preparation
• Helping to receive, check, and store deliveries of fresh food and supplies
• Observing and participating in different sections of the kitchen to gain comprehensive knowledge

Qualifications

• Proven experience in a commis chef role with excellent use of various cooking methods, ingredients, equipment, and hygiene standards
• Ability to multitask with good time management and work efficiently under pressure
• Culinary school diploma or qualification from a culinary school
• At least 1 - 2 years of experience cooking in a well-established restaurant or full-service hotel

About the Company

Hyatt was founded by Jay Pritzker in 1957 when he purchased the Hyatt House motel adjacent to the Los Angeles International Airport. Over the following decade, Jay Pritzker and his brother, Donald Pritzker, working together with other Pritzker family business interests, grew the company into a North American management and hotel ownership company, which became a public company in 1962. In 1968, Hyatt International was formed and subsequently became a separate public company. Hyatt Corporation and Hyatt International Corporation were taken private by the Pritzker family business interests in 1979 and 1982, respectively. On December 31, 2004, substantially all of the hospitality assets owned by Pritzker family business interests, including Hyatt Corporation and Hyatt International Corporation, were consolidated under a single entity, now Hyatt Hotels Corporation.