Commis at Accor

Singapore, , Singapore -

Full Time

Start Date

Immediate

Expiry Date

21 May, 26

Salary

0.0

Posted On

20 Feb, 26

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food Preparation, Portioning, Chopping, Weighing, Measuring, Mixing, Washing, Peeling, Cooking, Plating, Garnishing, Food Storage, Temperature Control, HACCP Guidelines, Personal Hygiene, Food Safety

Industry

Hospitality

Description

Company Description Mondrian Singapore Duxton, the inaugural Mondrian hotel in Singapore, is situated in the stylish Duxton Hill neighbourhood and operates under the renowned Ennismore hospitality group. Located at the heart of Duxton Hill, just moments away from the Central Business District, Mondrian Singapore Duxton places guests amidst a dynamic dining and nightlife hub. Featuring 302 rooms with sweeping views of historic shophouses and the contemporary skyline through expansive floor-to-ceiling windows, the hotel sets the stage with a cinematic rooftop pool and an eclectic array of bars and restaurants. Job Description Under the general guidance of the Executive Chef or any other authorized by the management, responsible for preparing all food items to the Executive Chef’s and restaurant standards. How your day looks like? Prepare ingredients for cooking, including portioning, chopping, and storing food before use Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment Wash and peel (if required) fresh fruits and vegetables to prepare them for cooking or consumption Prepare and cook food according to recipes Serve food (for example, soup, desserts, sides, entrees) in proper portions onto dishes, plates, mugs, and bowls, ensuring proper plate appearance Ensure proper portion, arrangement, and food garnish to be served to waiters or patrons, according to standards Ensure food storage areas are clean Prepare all potentially hazardous foods at the correct temperature according to the HACCP guidelines Follow appropriate personal hygiene procedures to ensure food served to guests is safe for consumption Follow and ensure compliance with food safety and handling policies and procedures Communicate any assistance needed during busy periods to the Chef to ensure optimum service to guests Ensure the quality of the food items and notify manager if a product does not meet specifications Check and ensure the correctness of the temperature of appliances and food using thermostats and thermometers, including monitoring freezer systems, such as fans, drains, and doors, for proper operation, and report issues or problems to facility management Report maintenance issues immediately to appropriate personnel (ie, management or maintenance) Maintain up-to-date knowledge of company Food Safety Programs within assigned area of responsibility, as well as all local, state, and federal regulations Ability to work under demanding and strenuous situations Monitor the quantity of food that is prepared and the portions that are served in to control food waste and ensure that good food is not thrown away. How do I deliver this? Tell it like it is- Authentic, honest, you mean it, sincere, true. Have fun and make friends - fun, energetic, whimsical, upbeat, “wink", casual. I've got your back- Accountable, responsible, makes up for own promises, knows how to take ownership, follows - thru, dependable. Play to win - Original, cutting edge, new, "outside the box”; open to new possibilities, different. Right here, right now - Attentive, detail-oriented, always focused, always in the moment, precise, owns the guest. Qualifications Graduate of a degree in Culinary Arts or related discipline an asset. Minimum of one (1) year culinary experience is an advantage. Sound knowledge about all kinds of cooking techniques and methods. Knowledge of the principles and practices within the Food & Beverage/Hospitality professi Job-Category: Culinary Job Type: Permanent Job Schedule: Full-Time

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Responsibilities

The Commis is responsible for preparing all food items according to the Executive Chef's and restaurant standards, which includes preparing ingredients, weighing and mixing components, and cooking according to recipes. They must also ensure proper portioning, food garnish, and maintain clean food storage areas while adhering to safety guidelines.