Prime 54 | Commis I - Line Cook

As a Commis I - Line Cook at Fontainebleau, you'll assist the Chef de Partie by preparing mise-en-place, ensuring all ingredients are ready and organized for cooking. Daily responsibilities include handling food safely according to HACCP guidelines, maintaining cleanliness in your work area, and keeping kitchen equipment in optimal condition. Additionally, you'll contribute to minimizing food waste and helping with daily inventory processes.

To be a successful candidate for the Commis I - Line Cook role at Prime 54, you should have a high school diploma or equivalent. While culinary training or a completed apprenticeship is preferred, relevant experience in high-volume kitchens will also be beneficial. Knowledge of kitchen equipment operations, safety regulations, and a collaborative attitude are key.

Ideal candidates for the Commis I - Line Cook position at Fontainebleau should possess experience in high-quality, high-volume kitchens. Understanding diverse cooking methods and being able to thrive in a busy kitchen environment will help you succeed in this role. Prior experience working in multi-unit operations is definitely a plus!

Fontainebleau has strict protocols in place to ensure food safety for all kitchen staff, including Commis I - Line Cooks. You will follow the Hazard Analysis Critical Control Point (HACCP) guidelines for food handling, which includes proper storage and sanitation practices. Regular training and monitoring will ensure you are always compliant with health and safety regulations.

As a Commis I - Line Cook with Fontainebleau, you can expect a highly competitive hourly wage coupled with a comprehensive benefits package. This includes health insurance, paid time off, and opportunities for career growth in a prestigious hotel that values and invests in its staff.

To effectively prioritize tasks in a busy kitchen as a Commis I - Line Cook, I create a list based on urgency and importance, ensuring that prep work is completed before service begins. I stay organized and communicate clearly with my teammates and supervisors to adapt to changing circumstances during service.

Certainly! In my previous role, I was responsible for preparing ingredients by washing, chopping, and measuring, ensuring everything was compliant with HACCP guidelines. My experience taught me the importance of maintaining high cleanliness standards and safe working practices throughout the food preparation process.

To maintain cleanliness in my workstation, I regularly clean as I go. This includes wiping down surfaces, immediately cleaning spills, and organizing ingredients and tools. I also ensure that all utensils and equipment are stored properly after use, adhering to health and safety standards.

Minimizing food waste is crucial, and I achieve this by efficiently using leftovers in future preparations and by carefully controlling ingredient portions. I always communicate with my Chef de Partie to find creative solutions for using surplus ingredients without compromising quality.

Following recipe instructions is a key skill for any Commis I - Line Cook. I make it a point to carefully follow each step while also being attentive to details, ensuring consistency and quality in every dish. If there's ever any uncertainty, I feel comfortable asking questions for clarification.

During peak service hours, I handle stress by staying calm and focused on the tasks at hand. I prioritize maintaining open communication with my team, and if possible, I break down larger tasks into smaller, manageable steps to keep the workflow efficient.

I am motivated to work in a kitchen because I have a passion for cooking and creating exceptional culinary experiences. The energy of a kitchen and the ability to collaborate with a talented team drives me to grow my skills continuously and strive for excellence in every dish I prepare.

I ensure food safety practices are followed by consistently adhering to established protocols, including proper food storage, cooking temperatures, and regular sanitation of surfaces and equipment. I also stay updated on best practices and attend training sessions whenever available.

In a previous role, our team was under pressure during a busy dinner service, and I stepped up by taking initiative to assist colleagues with their prep work. By collaborating effectively and providing support where needed, we were able to deliver dishes on time and maintain high-quality service.

I want to work at Fontainebleau because it represents the pinnacle of culinary excellence and hospitality. The opportunity to contribute to its legacy while working alongside experienced chefs in a vibrant, collaborative environment is incredibly exciting to me, and I believe I can thrive in such a dynamic setting.