Commis II at Accor

, An Giang Province, Vietnam -

Full Time

Start Date

Immediate

Expiry Date

29 Sep, 26

Salary

0.0

Posted On

01 Jul, 26

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food Preparation, Mise En Place, HACCP Standards, Portion Control, Plating, Inventory Management, Buffet Setup, Culinary Arts, Kitchen Operations, Food Safety, Guest Interaction, Waste Control

Industry

Hospitality

Description

Company Description Join a hotel that is a member of the Accor network, whose group brings together more than 45 brands, 5,500 hotels, 10,000 restaurants and lifestyle destinations. Here, we believe in you and what you bring to the table. There are many opportunities for development and advancement. Every gesture, every smile, every action, contributes to creating a positive and memorable impact for our customers, our colleagues and also for our planet. Together, we embody the vision of responsible hospitality. Take the opportunity to become a Heartist®, and let your heart guide you in this world where life beats faster. Job Description Food Preparation & Production Prepare mise en place and assigned food items according to standard recipes and instructions. Maintain an inventory list for the assigned kitchen station. Demonstrate flexibility to support other kitchen sections when required. Ensure compliance with standard recipes, portion control, and plating guidelines. Assist in checking quality and quantity of goods received for kitchen operations. Support preparation of basic recipes, menu documentation, and costing when required. Assist in food promotions, special events, and culinary activities. Communicate effectively with supervisors and outlet teams regarding food items. Control food wastage while maintaining high quality standards. Suggest operational improvements to enhance efficiency and service quality. Organization, Set-Up & Hygiene Check buffet setup, food quality, quantity, and labeling before and during service. Attend daily briefings and departmental communication meetings. Ensure kitchen equipment is clean, functional, and safely stored at the end of each shift. Provide proper handover information to the next shift or supervisor. Share skills and culinary knowledge with colleagues. Apply HACCP standards consistently in daily operations. During Service & Guest Interaction Assist in explaining dishes and recommending specialties or promotions when requested. Ensure buffet displays are replenished promptly and food quality meets Rixos standards. Maintain a calm, organized, and professional working atmosphere in the kitchen. Check food quality and presentation before dishes leave the kitchen. General & Administrative Duties Be punctual and maintain professional grooming at all times. Comply with hotel rules, regulations, and disciplinary procedures. Promote team spirit, morale, and pride within the department. Deliver a professional, helpful, and guest-oriented attitude. Anticipate guest needs to enhance service quality and satisfaction. Cooperate fully with colleagues and support other departments when required. Remain familiar with all relevant operational manuals and standards. Perform any other reasonable duties as assigned by Management. Qualifications Diploma or Certificate in Culinary Arts, Hospitality, or related fields Minimum 1–2 years’ experience in a similar role within a 4–5 star hotel or resort Basic understanding of professional kitchen operations Additional Information Your team and working environment: In 1-2 sentences, introduce the team, property or office environment in a way that reflects the culture Note: Customization may be included for any specific local or legislative requirements, such as work permits Our commitment to Diversity & Inclusion: We are an inclusive company and our ambition is to attract, recruit and promote diverse talent. Job-Category: Culinary Job Type: Permanent Job Schedule: Full-Time

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Responsibilities

Responsible for preparing mise en place and food items according to standard recipes while maintaining kitchen hygiene and HACCP standards. Supports buffet setup, food quality control, and coordinates with the team to ensure efficient service delivery.