Commis Chef

Job description / Role

Summary

The Commis Chef - Butchery is responsible for the preparation, portioning, and presentation of all meat, poultry, and seafood items in accordance with established recipes, standards, and hygiene regulations. The role supports the Butchery Chef and the culinary team by ensuring consistent quality and efficient operations within the butchery section.

Achieve the highest degree in applied hygiene and food safety as per the HACCP guidelines to ensure that the food served to the guest is of the highest quality and standard.

Support directly the Chef de Partie or Demi Chef in the daily operation and take full responsibilities of your section and tasks assigned by your immediate supervisor.

Qualifications

• 1 year work experience as Commis Chef - Butchery or 1 year as Apprentice in a hotel or restaurant with good standards
• Basic culinary skills
• Good hygiene knowledge

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.