Work alongside Demi Chef de Partie and Chef de Partie
Assist in the food preparation process
Prepare meals by washing, peeling, and chopping fruits and vegetables and seasoning different kinds of meat
Measures, mixes, and prepares meal ingredients, sauces, and seasonings
Ensure proper sanitation and cleanliness of surfaces and storage containers
Monitor kitchen equipment and reports issues to superiors
Do inventory of kitchen supplies and notify superiors when stock is low
Help with deliveries and restocking
Commis Chef, Michelin Restaurant Requirements:
Proven professional kitchen experience
Knowledge of all standard procedures and policies pertaining to food preparation,
eceiving, storage, and sanitation * Skilled with best cooking practices
Excellent use of various cooking methods, ingredients, equipment, and processes
Able to multitask, and work in a busy environment
Adaptability to change and willingness to embrace new ideas and processes
Excellent communication skills
Must have great organizational skills
Has team player qualities
Has attention to detail
We are looking for passionate, talented and ambitious individuals to join our family and we are currently recruiting for the below positions:
- Chef de Partie
- Demi Chef de Partie
- Commis Chef
As a 3 Michelin Stars restaurant, we are an ambitious restaurant and strive to improve each day, within each plate of food we serve. To do this, we put a lot of emphasis on developing our team, the stronger our team and individuals, the better we are as a restaurant.
- Share of monthly revenue performance bonus
- Cash and credit card tips are divided equally amongst the team
- Medical insurance including dental benefits
- 22 days vacation
- Meals on duty and discounts at other restaurants that are part of the group
A bit about how we work .
- We have invested in a new prep/R&D kitchen and staff facilities to improve our efficiency as a restaurant
- We have 3 teams, morning prep, afternoon prep and also the service team
- We rotate chefs on each station throughout the kitchen, averaging 3/4 months on each station
- Our 3 sous chefs have been with us from pre-opening and in more senior positions than when they joined
- We have a philosophy of training every member of the team on all aspects of the restaurant from chefs learning beverages to servers learning g food plating.
- We hold annual WSET courses for all staff that want to study wine (4 chefs and all current front of house are minimum WSET level 2)
- Our current team is 22 chefs
- We are in the process of setting up an exchange program with restaurant Frantzen, our sister 3 Michelin stars restaurant in Stockholm
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