The position of Pantry Commi 1 is a vital role within the culinary department, focusing on the preparation and assembly of cold dishes, salads, and appetizers. As a Pantry Commi 1, you will contribute to the creation of visually appealing and delicious dishes that complement the overall dining experience. This role presents an excellent opportunity for individuals with a passion for culinary arts and attention to detail. Responsibilities may include ingredient preparation, garnishing, plating, and maintaining a clean and organized pantry station.
Key Responsibilities
- Assist in the preparation of ingredients for cold dishes, salads, and appetizers, including slicing vegetables, preparing dressings, and assembling components.
- Skillfully assemble and garnish salads, cold appetizers, and charcuterie plates according to established recipes and presentation guidelines.
- Plate and garnish cold dishes and appetizers in an aesthetically pleasing manner, paying attention to presentation, portioning, and visual appeal.
- Maintain cleanliness and organization of the pantry station, including proper storage and labeling of ingredients, utensils, and equipment. Adhere to food safety and hygiene standards.
- Monitor and maintain stock levels of pantry ingredients, notifying supervisors when supplies need to be replenished. Follow proper storage and rotation practices.
- Ensure the freshness and quality of ingredients used in cold dishes and appetizers. Report any concerns or issues to senior chefs or supervisors.
- Work collaboratively with other members of the culinary team, assisting in various tasks and supporting a smooth flow of operations.
- Familiarize yourself with the resort’s menu offerings, including cold appetizers, salads, dressings, and other pantry items. Be able to provide information and recommendations to guests when required.
- Adhere to all health, safety, and sanitation regulations, including proper handling and storage of food, to maintain a safe and clean working environment.
Qualifications
- Completion of a culinary program or relevant culinary certification is preferred. A strong foundation in pantry operations is beneficial.
- Prior experience working in a professional kitchen, preferably in a pantry or cold station, is an advantage.
- Knowledge of basic culinary techniques, including knife skills, salad dressing preparation, and cold dish assembly.
- Strong attention to detail in ingredient preparation, garnishing, plating, and presentation to ensure high-quality and visually appealing dishes.
- Ability to contribute ideas and suggestions for pantry menu items, presentation styles, and enhancements while adhering to established recipes and guidelines.
- Efficiently manage time and prioritize tasks to meet service demands and ensure timely delivery of dishes.
- Willingness to work in a fast-paced and dynamic culinary environment, adapting to changing priorities and maintaining composure under pressure.
- Excellent teamwork and communication skills to collaborate effectively with colleagues, superiors, and other departments within the resort.
- Ability to work different shifts, including weekends and holidays, based on the operational needs of the resort.
- Demonstrated passion for the culinary arts and a desire to continuously learn and develop new skills in pantry operations and presentation techniques.
