Kitchen Assistant (Staff Canteen and Kitchen) (H/F/X) - Contractual Employment

At Fairmont Le Montreux Palace, our culinary team creates unforgettable dinners, thanks to a savory cuisine and flawless organization. As a kitchen assistant, you will play a key role in preparing meals as well as the staff canteen, where you will be a privileged point of contact, directly linked with all hotel employees.

Your attention to detail and commitment will contribute to meal preparation, while offering a warm welcome and quality service. You will have the unique opportunity to interact daily with all colleagues, contributing to our establishment's success.

Together, let us transform each moment into a memorable culinary experience for everyone.

Summary of responsibilities :

Reporting to the Executive Sous Chef, the essential duties and functions of the position include, without limitation :

General Functions :

• Provide professional, friendly, and anticipatory services while assisting colleagues
• Know and apply LQA technical and emotional standards
• Respect departmental policies, procedures, and service standards
• Respect hygiene rules and HACCP norms
• Respect ergonomic work standards for Health & Safety
• Know how to manage your work autonomously, always under the supervision of a superior.
• All other tasks that may be assigned by supervisors

In the Polyglotte (Staff Canteen) :

• Serve employees who come to eat at the Polyglotte
• Set up and clean up buffets in the Polyglotte, as well as collect meal tickets from external clients
• Clean small and large equipment
• Clean the Polyglotte (clean tables, empty trash cans, wash dishes)
• Maintain the Polyglotte office and equipment in good working order and cleanliness
• Ensure employees have necessary plates and utensils and that tableware is clean

In the Kitchen :

• Participate in service and food preparation during a buffet or cocktail dinner
• Participate in setting up and cleaning up banquet buffets, as well as cleaning equipment
• Clean small and large equipment
• Clean cooking surfaces, grills, braising pans, extractors, and fryers
• Clean, polish, and put back into service S&D (Chafing dish) after Service
• Maintain the kitchen and equipment in good working order and cleanliness
• Ensure cooks have necessary plates and utensils and that client tableware is clean
• Ensure cleanliness and maintenance of all work zones, tools, and equipment