Commis I at Accor

Abu Dhabi, Abu Dhabi Emirate, United Arab Emirates -

Full Time

Start Date

Immediate

Expiry Date

08 Jan, 26

Salary

0.0

Posted On

10 Oct, 25

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Cooking, Communication, Mise-en-place, Food Storage, Recipe Reading, Teamwork, Hygiene, HACCP, Problem Solving, Time Management, Attention to Detail, Inventory Management, Customer Service, Food Safety, Organization, Motivation

Industry

Hospitality

Description

Company Description "Why work for Accor? Novotel & Ibis Gate Hotels Abu Dhabi 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 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 Heartist’s relations and motivate Heartists. 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 Partie 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 Partie 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. You will adhere to Hotel’s Hygiene and HACCP standards and ensure it’s Standard Operating Procedures and Requirements are fully met. 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

How To Apply:

Incase you would like to apply to this job directly from the source, please click here

Responsibilities

The Commis I organizes the section with the Chef de Partie, ensuring proper mise-en-place production and service. They are responsible for completing daily checklists, maintaining hygiene standards, and communicating effectively with the team.