Commis Chef at Accor

Job Description

• Maintains the standards of performance as detailed in the Departmental Operations Manual to ensure the efficient operation of the department in accordance with Hotel Policy.
• To ensure that the daily requirements of each different sections of the Kitchen Department, as regards the supply of fresh/ cooked meat/ fish and seafood products, are delivered to them at the requested time, quantity and standards. 
• Preparation as per brand standards.
• Consult with your superiors about food production aspects of special events e.g. functions, outside catering; being planned.
• To verify that stock received from suppliers are to the desired standards of the Kitchen Department.
• To keep all stocks securely and under the correct conditions applicable to each type of commodity stored.
• To respect portion control (according to standard recipes) and minimizing waste.
• After service switch off and clean work areas as well as surfaces.
• Maintains and cleans all work areas, butchery equipment and utensils to the high standards of cleanliness and hygiene required by the hotel.
• Co-ordinates with colleagues whenever necessary regarding operational problems.
• Is familiar with the operational procedures of all equipment in the butchery and operates them in the correct manner to ensure the maximum efficiency and personal safety.
• To assist in the implementation of the various food safety and hygiene standards including HACCP and other Municipality regulations.
• Participates in any scheduled training and development program that may improve personal or departmental standards.
• Responds to any changes in the Food and Beverage function as dictated by the hotel.
• To be entirely flexible and adapt to rotate within the different outlets of the Kitchen Department.
• To carry out any other reasonable duties as assigned.

Qualifications

• 1 year experience in similar role and industry. 
• An ability to demonstrate your confident personality and a passion to learn and be challenged.
• Strong understanding of modern food trends.
• Willing to work a range of shifts as we are open 7 days per week for breakfast, lunch and dinner.