Commis

Position: Commis Department: Culinary Reports to : Chef de Cuisine _______________________________________________________________ PURPOSE OF POSITION To maintain high standards of food preparation and service in the appointed kitchen(s), according to the standards set by the Hotel. KEY ROLES & RESPONSIBILITIES General Knowledge Thorough knowledge of the establishment’s facilities and personnel involved Good knowledge of food service techniques and menu contents Aware of the hotel’s fire and safety and emergency procedures Communications Contributes and works as a team in the general operations of the kitchens, assisting colleagues when required Maintains a professional and friendly attitude towards guests during contact Grooming Ensure a clean, professional appearance according to hotel’s grooming standards Carrying of thermometer as part of the uniform when on duty Report to duty in complete clean uniform and on time, as set forth by hotel’s standards Hygiene and Food Safety Management Acquainted and familiar with the use of all electrical and mechanical equipment in the kitchen and observes the safety precautions when handling them Practice the hygiene and sanitation procedures set by the hotel when handling food Ensure proper use and cleaning of equipment to prolong use and prevent damage Cost Control Practice economy where food, paper supplies, electricity and water are concerned Maintain strict control on food portioning and wastage, ensuring gross food profitability Others Ensure food quality and standards are maintained at all times when preparing for restaurant and banquet functions Keep all refrigerators, freezers and general work areas clean and tidy Perform all duties assigned by superiors in the most productive way Assist in food stock taking as required Adhere to all rules and regulations set by the management Ensures that mise-en-place is completed prior to service Assist the Executive Chef as required PERSONAL ATTRIBUTES Physically fit Oral and written fluency in English Knowledge of other languages and Basic understanding of local language preferred Committed and flexible, with a positive attitude and high energy level Motivator & self-starter; displays initiative & creativity Team player Ability to adapt to different working locations and willing to work long hours QUALIFICATIONS Good Culinary Knowledge Culinary Related Certificates Apprenticeship or any other culinary certificate/diploma an advantage EXPERIENCE Minimum of 1-3 tears experience in the culinary field depending on position

Raffles Seychelles, part of the esteemed Raffles Hotels & Resorts, boasts 20 ultra-luxury properties worldwide, some featuring exclusive branded residences. In 2023-24, four new Raffles hotels will be unveiled. The brand, named after Sir Stamford Raffles, exudes elegant British charm while catering to the modern lifestyles of well-travelled guests. With warm, personalized service and iconic Raffles Butlers, we offer an atmosphere of generosity. Our hotels are not just accommodations; they are art museums, culinary hubs with renowned chefs, and pioneers in next-gen wellness experiences. We prioritize cultural and natural heritage preservation, employing experts within our properties. At Raffles, guests transform into friends and eventually become family. It's a place to celebrate, explore, exchange ideas, and discover a new dimension of luxury that resonates with emotions as gracefully as the Raffles name itself.