Commis

Company Description

Join us at Accor, where life pulses with passion!

As a pioneer in the art of responsible hospitality, the Accor Group gathers more than 45 brands, 5,600 hotels, 10,000 restaurants, and lifestyle destinations in 110 countries. While each brand has its own personality, where you will be able to truly find yourself, they all share a common ambition: to keep innovating and challenging the status-quo.

By joining us, you will become a Heartist®, because hospitality is, first and foremost, a work of heart.

You will join a caring environment and a team where you can be all you are. You will be in a supportive place to grow, to fulfil yourself, to discover other professions and to pursue career opportunities, in your hotel or in other hospitality environments, in your country or anywhere in the world!

You will enjoy exclusive benefits, specific to the sector and beyond, as well as strong recognition for your daily commitment.

Everything you will do with us, regardless of your profession, will offer a deep sense of meaning, to create lasting, memorable and impactful experiences for your customers, for your colleagues and for the planet.

Hospitality is a work of heart,

Join us and become a Heartist®.

Job Description

Organizes together with the Chef de Partie shifting in the section with regard to mise-en-place production and its service

Takes orders from his/her Chef de Partie and carry them out in the correct manner

Is responsible for completing the daily checklist regarding mise-en-place and food storage

Together with his/her Chef de Partie writes daily wine, dry store, food requisitions and kitchen transfers on the appropriate forms for the approval of Executive Chef/ Sous Chef in order to achieve the high stock rotation desired in his/her section

Maintains good colleagues relations and motivate colleagues

Works to the specifications received by the Chef de Partie regarding portion size, quantity and quality as laid down in the recipe index

Attends daily meeting with the Chef de Cuisine and other meetings as requested by the Executive Chef/ Sous Chef

Checks the main information board regarding changes in any Banquets or other information regarding the organization

Reports any problems regarding failure of machinery and small equipment to the Chef de Cuisine and to follow up and ensure necessary work has been carried out

Passes all information to the next shift about functions

Maintains the Hygiene and HACCP records in accordance to the regulations

Other tasks as assigned.

Qualifications

Completed kitchen apprentice or chefs training courses for at least one year

At least 1 or 2 years in a five start international chain hotel

Should understand how to read recipes and a good knowledge of cooking

Good communication skills

Additional Information

Your team and working environment

In 1-2 sentences, introduce the team, property or office environment in a way that reflects the culture

Note

Customization may be included for any specific local or legislative requirements, such as work permits

Our commitment to Diversity & Inclusion

We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.