Banquet | Commis II - Prep Cook

Overview

Join to apply for the Banquet | Commis II - Prep Cook role at Fontainebleau Miami Beach
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A spectacular blend of Golden Era glamour and modern luxury, Fontainebleau today reinvents the original vision of legendary architect Morris Lapidus. This is a stage where everyone plays their part in a world that merges design, art, music, fashion and technology to create a vibrant guest experience on oceanfront Collins Avenue, Miami Beach.

Open since 1954, Fontainebleau Miami Beach is a historic and architecturally significant hotel. We provide a highly competitive hourly wage along with a full benefits package.

• Responsible to assist the Chef de Partie with the working requirements of the day-to-day operations while maintaining a high standard of cleanliness and sanitation in designated work areas.
• Prepare mise-en-place in advance of cooking process, review recipe; check and measure necessary ingredients; wash, chop, and place ingredients in individual bowls; retrieve and prepare all necessary equipment.
• Prepare and handle fruits, vegetables, salads, and fish according to the HACCP program guidelines.
• Check and clean refrigerators, trolleys, utensils, and kitchen equipment on a daily basis.
• Maintain the specific kitchen area clean and hygienic.
• Pick up products from stores in accordance with HACCP guidelines and company policies.
• Perform other related duties as assigned.
• Knowledge of statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures, and HACCP.
• Knowledge of all kitchen equipment operations.
• Ability to establish and maintain an effective working relationship with management, staff, and guests.
• High school education or equivalent. Culinary training or accredited apprenticeship program preferred.
• Relevant experience in a high quality, high volume, and multi-unit operations preferred.

• High school education or equivalent; culinary training or apprenticeship preferred.
• Knowledge of health and safety, sanitation, chemical usage, fire procedures, and HACCP.
• Knowledge of kitchen equipment operations.
• Ability to work well with management, staff, and guests.
• Relevant experience in high quality, high volume, and multi-unit operations preferred.

• Seniority level:
  Entry level
• Employment type:
  
  Full-time
• Job function:
  Management and Manufacturing
• Industries:
  Hospitality

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