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Open nowPosted 504 days ago

Commis Cuisine chaud

hotelmons3 open roles

Where
Mons, Région wallonne, Belgique
Work mode
On site
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Your applicationOpen nowCommis Cuisine chaudhotelmons · Mons, Région wallonne, Belgique

  1. YouYes, apply to this one.

  2. CV RocketCV written for this posting.

  3. 25 readersRecruiter, hiring manager, skeptic. Round after round.

  4. CV RocketApplied on hotelmons's own form.

The reply lands in your private mailbox

3×more interviews than doing it yourself with ChatGPT.

The clock on this job

Early applications get read.

7.8% of postings close within 7 days. Measured by our own scanner across the market.

Share of postings closed within
  1. 1.6%1 day
  2. 3.4%3 days
  3. 7.8%7 days
  4. 14.3%14 days
  5. 33.7%30 days
This job: posted 504 days ago

The posting

Il peut être amené à confectionner des plats simples tels que certains potages, des hors d'oeuvres, certains accompagnements, etc.

Dans d'autres cas, il participera à la mise en forme ou la mise en place de différents mets sur les assiettes ou les plats.

Il réalise également des garnitures.

Les commis sont aussi chargés de l'entretien quotidien de la cuisine, comme, par exemple, nettoyer et désinfecter les ustensiles, le plan de travail, le matériel de cuisson, etc.

Généralement, ils sont aussi chargés de ranger les différentes denrées, après réception par le cuisinier.

Le commis doit maîtriser un certain nombre de connaissances et de techniques, mais, pour être performant, il faudra y ajouter la pratique et l'expérience. La préparation de légumes ou d'accompagnements, de potages, hors d'oeuvres ou la participation à la découpe et l'habillage de viandes, volailles, gibiers ou poissons, requièrent la connaissance des produits, des techniques à appliquer et du vocabulaire spécifique. Le commis doit pouvoir poser des gestes sûrs et précis, et cela bien entendu pour garantir des préparations de qualité, mais aussi pour sa propre sécurité ainsi que celle de ses collègues, et enfin en vue de ne pas gaspiller (les matières premières, les ustensiles et l'énergie ont un coût non négligeable).

Le stockage et la conservation des aliments bruts ou transformés s'opèrent selon des normes strictes devant être connues et respectées.

De même, les tâches d'entretien de la cuisine, des ustensiles et du matériel sont effectuées selon un mode opératoire précis.

Concernant l'exécution de tout ce qui précède, il faut bien entendu appliquer et respecter les normes de sécurité en vigueur.

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  1. A CV for this posting

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  2. 25 readers review it

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    The review screen in CV Rocket: how each CV was read, round by round.

  3. We apply on hotelmons's form

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    An application in CV Rocket: every answer filled in on the employer's form.

  4. Every reply, sorted

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  5. Reply with AI

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  6. The interview in your calendar

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    An interview invitation in the CV Rocket inbox, added to the candidate's calendar.
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