Company Description
“Why work for Accor?”
We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities.
By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow’s hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/
Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS
Job Description
The 1st Commis position is focused on delivering high quality food that meets and exceeds departmental standards as set by Sous Chefs & Executive Chef. The 1st Commis may work in the Outlet kitchen, Banquets or the Pastry Shop and is expected to be skilled and efficient in all areas, and work with a minimum of supervision.

QUALIFICATIONS

• 3-5 years progressive, experience within quality establishments. Experience in a 4 Diamond Restaurant or high-volume Banquet kitchen is an asset.
• Successful completion of Food Handler Certification
• Possession of InterProvincial Red Seal Certificate considered an asset. If not in possession of the certificate, candidate must complete a written test and black box to demonstrate their knowledge and skill set
• Diploma or Certification in a Culinary program required
• Strong knife skills and safe handling is required
• Knowledge on Allergens
  Additional Information

• Produce excellent quality food items by following established procedures for food production as set by Sous Chefs and Executive Chef.
• Organize a work plan and give direction to 2nd Commis as necessary.
• Set the pace for efficient production of mise en place and efficient execution of banquet events and production of a la carte orders in the outlets.
• Follows Menu Item worksheets with accurate ingredient lists, preparation methods and pictures for all menu items.
• Ensure that proper food rotation practices are in place, wastage is minimized by proper food storage procedures. Ensures fridge temperatures are recorded.
• Communicate in a timely manner with the Sous Chefs any food items that need to be ordered. Assist with monthly Inventory Cycle.