Commis - Pan Asian Cuisine at Accor

Baie-Sainte-Anne, New Brunswick, Canada -

Full Time

Start Date

Immediate

Expiry Date

31 Dec, 25

Salary

0.0

Posted On

02 Oct, 25

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Knowledge, Food Service Techniques, Teamwork, Hygiene Management, Food Safety, Cost Control, Communication, Adaptability, Initiative, Creativity, Professional Appearance, Time Management, Attention to Detail, Stock Management, Mise-en-place, Flexibility

Industry

Hospitality

Description

Company Description Raffles Hotels & Resort is a collection of award-winning luxury hotels located in vibrant destinations around the world. It is part of AccorHotels brands, which offers unique moments and diverse experiences in more than 4.100 addresses throughout 95 countries. From luxury to economy, each hotel shares a common, well-being and warm welcome. Raffles Seychelles offers spectacular colleague accommodation, accompanied by world class facilities, transportation, uniforms, meals and boat tickets to and from Praslin/Mahé. The Resort features 86 luxurious villas, the award-winning Raffles Spa as well as several stylish and unique dining options. We offer excellent career development and growth opportunities for our colleagues who have the talent, dedication, drive and passion to be part of a leading global luxury hospitality brand. Job Description To maintain high standards of food preparation and service in the appointed kitchen(s), according to the standards set by the Hotel. KEY ROLES & RESPONSIBILITIES General Knowledge Thorough knowledge of the establishment’s facilities and personnel involved Good knowledge of food service techniques and menu contents Aware of the hotel’s fire and safety and emergency procedures Communications Contributes and works as a team in the general operations of the kitchens, assisting colleagues when required Maintains a professional and friendly attitude towards guests during contact Grooming Ensure a clean, professional appearance according to hotel’s grooming standards Carrying of thermometer as part of the uniform when on duty Report to duty in complete clean uniform and on time, as set forth by hotel’s standards Hygiene and Food Safety Management Acquainted and familiar with the use of all electrical and mechanical equipment in the kitchen and observes the safety precautions when handling them Practice the hygiene and sanitation procedures set by the hotel when handling food Ensure proper use and cleaning of equipment to prolong use and prevent damage Cost Control Practice economy where food, paper supplies, electricity and water are concerned Maintain strict control on food portioning and wastage, ensuring gross food profitability Others Ensure food quality and standards are maintained at all times when preparing for restaurant and banquet functions Keep all refrigerators, freezers and general work areas clean and tidy Perform all duties assigned by superiors in the most productive way Assist in food stock taking as required Adhere to all rules and regulations set by the management Ensures that mise-en-place is completed prior to service Assist the Executive Chef as required Qualifications Good Culinary Knowledge Culinary Related Certificates Apprenticeship or any other culinary certificate/diploma an advantage Additional Information Physically fit Oral and written fluency in English Knowledge of other languages and Basic understanding of local language preferred Committed and flexible, with a positive attitude and high energy level Motivator & self-starter; displays initiative & creativity Team player Ability to adapt to different working locations and willing to work long hours

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Responsibilities

Maintain high standards of food preparation and service in the kitchen according to hotel standards. Ensure food quality and hygiene are upheld while assisting in various kitchen operations.