Commis Ii/cook 2

***:
Reporting to the Sous Chef and/or Chef de Partie, the Commis 2 will be responsible for preparing and servicing all food items according to the production standards established by the Executive Chef and the Pan Pacific Hotel. Additionally, this position will be responsible for leading the Cook’s Helpers offering guidance in accordance with culinary standards, recipes, and menus of the Pan Pacific.

**KEY RESPONSIBILITIES**:
The key responsibilities of the Commis 2 include but are not limited to:

- Develop, prepare and service multicultural recipes and menus ensuring consistency in taste and presentation of all food items; ensures consistency in taste and presentation of all food items.
- Maintains daily mis-en-place and prepares certain food items for the following days duties.
- Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
- Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices.
- Has the ability and flexibility to work in all areas of the kitchen such as Oceans 999 hot & cold line, Garde Manger and Banquet kitchen and be available for opening and closing shifts.
- Ensure food is stored and cooked at the correct temperature by regulating temperature of ovens, broilers, grills, and roasters.
- Monitors related equipment, reporting any problems or inconsistencies to the Sous Chef.
- Maintains a clean and safe working environment.
- Performs other related duties as required.

**Physical Aspects of Position (include but are not limited to)**:

- Constant standing and walking throughout shift
- Frequent lifting and carrying up to 30 lbs
- Occasional kneeling, pushing, pulling, lifting

**COMPETENCY REQUIREMENTS**:

- Able to maintain a sustained level of concentration in a high pressured environment ensuring quality in all food production and service is consistent with the Hotel standards.
- Has the ability to perform functional role: know how to operate all operational equipment & systems relevant to their role and within their immediate work area; can demonstrate knowledge of all standards relating to their role.
- Maintains the technical skills within culinary ranking: speed, efficiency and time management are at the core of cooking competencies. Depth of skill & knowledge expected to acquire, grown and attain with each year.
- Commis 2 must be able to work with mínimal supervision and have basic supervisory skills & responsibilities for Cook’s Helpers ; Has the ability to lead the production line in the absence of the Commis 1 or Sous Chef.
- Encourage potential and apprentice chefs in their work, offering guidance in accordance with culinary standards, recipes and menus of the Pan Pacific.
- Has the ability and flexibility to work all areas of the kitchen including but not limited to: Café hot & cold line, Banquet Production, Garde Manger and the Butcher shop.
- Maintain highest standard of professionalism, ethics, grooming and attitude towards guests, clients and other associates
- Maintain professional business confidentiality as required.

**SELECTION CRITERIA**:
***:
**Qualifications and Technical Experience**:

- Must either have achieved a Red Seal Certificate or working towards it.
- Undergraduate degree from an accredited culinary school an asset or equivalent level of experience.
- 2 years with intermediate work-related work experience in a hotel or restaurant setting. Previous experience with related equipment.
- Garde Manger & Breakfast experience is an asset.
- Food Safe 1 and WHMIS certificates are essential.
- Excellent communication and interpersonal skills.
- Able to maintain a sustained level of concentration in a high pressured environment ensuring quality in all food production and service is consistent with the Hotel standards.
- Schedule: Flexibility Required: rotating shifts, weekends & holidays involved, early morning start 6 am.