Commis I
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Key skills for this role
About the Role
Do you have an appetite for career progression and ready to take your culinary skills to a world-class platform? Take your career to a whole new level with us and join our kitch.
Key Skills for This Role
Responsibilities
- Prepare, cook, and present high quality dishes in accordance with hotel recipes and presentation guidelines
- Assist the Chef de Partie and Demi Chef de Partie in daily operations of the assigned kitchen section
- Carry out mise en place efficiently to ensure smooth kitchen operations during service
- Maintain cleanliness, organization, and sanitation of workstations and equipment in accordance with HACCP standards
- Receive, store, rotate, and monitor food products using FIFO principles
- Assist with stock control, inventory, and ordering of food supplies
- Work collaboratively with the culinary team to ensure efficient service and guest satisfaction
Requirements
- Culinary training or equivalent experience
- Knowledge of food safety and hygiene standards
- Ability to work in a fast paced kitchen environment
Full Job Posting
Position Overview
- Do you have an appetite for career progression and ready to take your culinary skills to a world class platform?
- Take your career to a whole new level with us and join our kitchen team.
- A Commis Chef is responsible for preparing and presenting high quality dishes to deliver an excellent Guest and Member experience while consistently contributing to departmental targets.
What is in it for you?
- Employee benefit card offering discounted rates in Accor worldwide for you and your family.
- Learning programs through our Academies designed to sharpen your skills.
- Ability to make a difference through our Corporate Social Responsibility activities, like Planet 21.
What you will be doing
- Prepare, cook, and present high quality dishes in accordance with hotel recipes, portion standards, and presentation guidelines.
- Assist the Chef de Partie and Demi Chef de Partie in the daily operations of the assigned kitchen section.
- Ensure consistency and quality in the preparation of all food items for la carte, buffet, banquets, and special events.
- Carry out mise en place efficiently to ensure smooth kitchen operations during service.
- Maintain cleanliness, organization, and sanitation of workstations, equipment, and kitchen areas in accordance with HACCP standards and hotel policies.
- Follow all food safety, hygiene, and health & safety procedures at all times.
- Receive, store, rotate, and monitor food products using FIFO principles to maintain freshness and minimize waste.
- Assist with stock control, inventory, and ordering of food supplies as required.
- Work collaboratively with the culinary team to ensure efficient service and exceptional guest satisfaction.
- Report equipment faults, maintenance issues, or food quality concerns promptly to the Chef de Partie.
- Demonstrate a willingness to learn new techniques and continuously develop culinary knowledge and skills.
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