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Commis I (Chinese) at Accor
Gurugram, haryana, India -
Full Time

Start Date

Immediate

Expiry Date

25 Feb, 26

Salary

0.0

Posted On

27 Nov, 25

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Culinary Skills, Food Safety, Hygiene Standards, Teamwork, Pressure Management, Equipment Maintenance, Safety Precautions, Communication, Reliability, Responsibility

Industry

Hospitality

Description
Job Description Stock up the assigned kitchen with raw materials and ingredients on a daily basis Be familiar with the use of all electrical and mechanical equipment in the kitchen and observe safety precautions when handling them Be well versed in hotel fire & life safety/emergency procedures Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP) Attend all briefings, meetings and trainings as assigned by management Maintain a high standard of personal appearance and hygiene at all times Perform other reasonable duties assigned by the assigned by the Management Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP) Clean and maintain all equipment within the food production area Promptly report any hazards, unsafe working conditions or equipment which requires repair or maintenance to immediate supervisor Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP) Clean and maintain all equipment within the food production area Promptly report any hazards, unsafe working conditions or equipment which requires repair or maintenance to immediate supervisor Qualifications Previous experience in the culinary field required Diploma\Certification in a Culinary discipline an asset Highly responsible & reliable Ability to work well under pressure in a fast paced environment Ability to work cohesively with fellow colleagues as part of a team

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Responsibilities
The Commis I (Chinese) is responsible for stocking the kitchen with raw materials and ingredients, maintaining equipment, and ensuring food safety standards are met. They will also report any hazards and participate in briefings and training as assigned by management.