Commis - Brazilian Cuisine - churrascaria concept

Responsibilities

• Should have at least 2 years of knowledge in Brazilian Cuisine, CHURRASCARIA Concept.
• Should have experience in Latin American food.
• Production, quality control and presentation of restaurant and banquet menus.
• Develops and manages the production of food orders in the kitchen, keeping within budget and controlling food cost.
• Ensures safety and security of employees and customers.
• Implements programs and processes to control and reduce lost time injuries.
• Reviews staffing levels to maintain budgeted employment levels, delegates authority and assigns responsibilities.
• Preparation of mass food production, garnishes and overall presentation of product for guest satisfaction.
• Reviews banquet and food outlet activities and promotions with Executive Chef/Director of Food and Beverage.
• Meets with departmental managers as necessary.
• Developing staff skills/training.
• Maintains the highest standards of personal hygiene, dress, uniform, appearance, body language and conduct.

• 2+ years of experience in Brazilian Cuisine with emphasis on CHURRASCARIA (Shish) concept.
• Proficient in Latin American food production.
• Strong understanding of cost control, budgeting and food cost management.
• Experience with safety and security protocols in a kitchen environment.
• Ability to train and develop kitchen staff.

• Ensures that all potential and real hazards are reported appropriately immediately.
• Fully understands the hotel’s fire and emergency procedures.
• Follows emergency procedures.
• Works in a safe manner that does not harm or injure self or others.
• Anticipates possible and probable hazards and conditions and notifies his/her Superior.

Mid-Senior level

Full-time

Management and Manufacturing

Hospitality, Accommodation and Food Services, and Food and Beverage Services