Commis 2 (Continental) at Accor

Kochi, kerala, India -

Full Time

Start Date

Immediate

Expiry Date

20 May, 26

Salary

0.0

Posted On

19 Feb, 26

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

People Management, Food Preparation, Presentation, Hygiene Standards, Cost Effectiveness, Stock Rotation, Equipment Use, Recipe Adherence, Grooming Standards, HACCP Regulations, Safety Guidelines, Waste Minimization, Coordination, Operational Readiness, Security Regulations, Environmental Commitments

Industry

Hospitality

Description

Job Description Key Responsibilities: People Management Provide effective support to the team to enable them to provide a range of effective and efficient services. Ensure to exceed guest expectations in quality and service of the food products. Cooperate with staff in each section as assigned by the Executive Chef to ensure the proper use of equipment and efficient completion of all tasks. Maintain personal grooming and hygiene to ensure standards are maintained. Liaise with the Catering and Stewarding Departments in a professional manner to ensure event objectives are achieved and standards are maintained at all times. Financial Management Identify optimal and cost effective use of the resources. Facilitate the stock take and stock rotation for the assigned section. Monitor the operation to ensure that food wastage is minimized and to maintain cost effectiveness and profitability in all areas. Operational Management Adhere to all recipes, methods and instructions from the Executive Chef. Ensure that company and statutory hygiene standards are maintained. Ensure that the preparation and presentation of food complies with the standards. Responsible for the production, preparation and presentation of all food items, in the assigned function, to ensure highest quality at all times. Ensure to maintain appropriate grooming standards, hygiene and code of conduct. Coordinate operations with Department Coordinators, Supervisors and other Departmental Managers to ensure operational readiness, efficiency in resource utilization, and the prompt delivery of services. Ensure to to prevent the use of contaminated products in any process of food preparation. To ensure that the assigned Kitchen areas, equipments and utensils are always kept as per the standards. Ensure to adhere to Novotel Chennai Chamiers Road policies and procedures at all times. Handle additional responsibilities as and when delegated by the Management. Hygiene / Personal safety / Environment: Ensures that the workplace and storage areas remain clean and tidy, and the safety of consumable goods by always respecting HACCP regulations Respects the instructions and safety guidelines for the equipment (s)he uses Applies the hotel's security regulations (in case of fire etc) Respects the hotel's commitments to the "Environment Charter" (saving energy, recycling, sorting waste etc) and meets Novotel' ISO 14001 environmental commitments as applicable to the role, if the hotel is involved in the programme. Key Contacts Liaises with Responsible for (as assigned) Culinary Team Food & Beverage –Service team Occupational Health & Safety Employee Responsibility All employees are required to co-operate with the OHS Policy and Programs to ensure their own health and safety, and the health and safety of others, in the workplace. Management’s Responsibility Each manager is responsible, and will be held accountable for taking all practical measures to ensure: That in the area of their control the OHS Program is complied with and employees are supervised and trained to meet their requirements under the Program. Employees are consulted in issues which affect their health and safety, and any concerns that they may have are referred to management. Job-Category: Culinary Job Type: Permanent Job Schedule: Full-Time

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Responsibilities

The role is responsible for the production, preparation, and presentation of all assigned food items to ensure the highest quality while exceeding guest expectations in service. Key duties involve maintaining strict hygiene standards, managing resources cost-effectively, and cooperating with the culinary team and other departments as directed by the Executive Chef.