Raffles Seychelles, part of the esteemed Raffles Hotels & Resorts, boasts 20 ultra-luxury properties worldwide, some featuring exclusive branded residences. In 2023-24, four new Raffles hotels will be unveiled. The brand, named after Sir Stamford Raffles, exudes elegant British charm while catering to the modern lifestyles of well-travelled guests. With warm, personalized service and iconic Raffles Butlers, we offer an atmosphere of generosity.

Our hotels are not just accommodations; they are art museums, culinary hubs with renowned chefs, and pioneers in next-gen wellness experiences. We prioritize cultural and natural heritage preservation, employing experts within our properties. At Raffles, guests transform into friends and eventually become family. It's a place to celebrate, explore, exchange ideas, and discover a new dimension of luxury that resonates with emotions as gracefully as the Raffles name itself.

Position:                            Commis

Department:                   Culinary

Reports to:                       Chef de Cuisine

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PURPOSE OF POSITION

To maintain high standards of food preparation and service in the appointed kitchen(s), according to the standards set by the Hotel.

KEY ROLES & RESPONSIBILITIES

General Knowledge

• Thorough knowledge of the establishment’s facilities and personnel involved
• Good knowledge of food service techniques and menu contents
• Aware of the hotel’s fire and safety and emergency procedures

Communications

• Contributes and works as a team in the general operations of the kitchens, assisting colleagues when required
• Maintains a professional and friendly attitude towards guests during contact

Grooming  

• Ensure a clean, professional appearance according to hotel’s grooming standards
• Carrying of thermometer as part of the uniform when on duty
• Report to duty in complete clean uniform and on time, as set forth by hotel’s standards

Hygiene and Food Safety Management

• Acquainted and familiar with the use of all electrical and mechanical equipment in the kitchen and observes the safety precautions when handling them
• Practice the hygiene and sanitation procedures set by the hotel when handling food
• Ensure proper use and cleaning of equipment to prolong use and prevent damage

Cost Control

• Practice economy where food, paper supplies, electricity and water are concerned
• Maintain strict control on food portioning and wastage, ensuring gross food profitability

Others

• Ensure food quality and standards are maintained at all times when preparing for restaurant and banquet functions
• Keep all refrigerators, freezers and general work areas clean and tidy
• Perform all duties assigned by superiors in the most productive way
• Assist in food stock taking as required
• Adhere to all rules and regulations set by the management
• Ensures that mise-en-place is completed prior to service
• Assist the Executive Chef as required

PERSONAL ATTRIBUTES

• Physically fit
• Oral and written fluency in English
• Knowledge of other languages and Basic understanding of local language preferred
• Committed and flexible, with a positive attitude and high energy level
• Motivator & self-starter; displays initiative & creativity
• Team player
• Ability to adapt to different working locations and willing to work long hours

QUALIFICATIONS

• Good Culinary Knowledge
• Culinary Related Certificates
• Apprenticeship or any other culinary certificate/diploma an advantage

EXPERIENCE

• Minimum of 1-3 tears experience in the culinary field depending on position