Commis Chef at Accor Hotel

Job Description

Scope of Position:

• Having completed and apprenticeship and/or achieved trade recognition, a Commis Chef works as part of the kitchen team. Engaged in cooking, baking, pastry cooking or butchering duties.
• This position involves food preparation and presentation with flair for breakfast, lunch and dinner for A la Carte, room service, functions and buffet service.
• Maintain a clean and hygienic work environment whilst ensuring a product of high quality and presentation standards. 
• Demonstrate commitment to customer service for internal and external customers.

Specific duties, responsibilities & Key performance areas

Responsibilities:

• Prepare and present menu items showing variety and flair, within the cost margins specified by the hotel.
• Ensure strict stock rotation and minimum wastage.  Have stock control procedures implemented and maintained.
• Order necessary foods according to proposed business demands.  Consult with Executive Chef for guidance and authorisation of order.
• Liaise with Restaurant employees regarding the availability of menu items, additions to the menu and any relevant changes.
• Work with and co-ordinate the work of apprentices in the preparation and production of food as required.
• Prepare and ensures availability of mise-en-place as required.
• Keep all working areas clean and tidy.  Ensure all equipment is maintained, serviced and cleaned.  Report any problems to the Executive Chef.
• Attend daily shift briefings to kitchen colleagues
• Promote a Fun/ Professional and Disciplined work environment
• Support & Motivate kitchen colleagues
• Actively share ideas, opinions & suggestions in daily shift briefings
• Ensure storeroom requisitions are accurate to minimize repeat visits
• Perform tasks to the standards & expectations set forth
• Promote Health and Safety at all times
• Ensure proper hygiene as per Municipality and Health & Safety requirements
• Complete all grooming, spot check and temperature control sheets as required
• Maintain cleanliness and proper rotation of product in all chillers
• Minimize wastage/ spoilage
• Communicate daily with supervisors to ensure open lines of communication
• Complete assigned tasks in an efficient and timely manner
• Strives to improve ‘Trustyou’ results for Food Quality
• Daily checks of all mise en place to ensure freshness & quality standards
• Performs any other reasonable duties as required by the department head
• Assist and liaise with chef on duty as required

Qualifications

• Has worked in a 5 Star Hotel or luxury brand Hotel for a minimum of 1 year. Previous culinary experience an asset.
• Culinary School and/or Hospitality diploma is an asset
• Food Hygiene and Safety trained
• Strong communication skills
• Enthusiastic and with outgoing personality who is very guest driven
• Ability to work in a fast paced environment

Additional Information

• The above listed criteria identify the key areas of responsibility of the position and are not all-encompassing description of duties and tasks. The above criteria will be subject to ongoing review and adjustment
• The position required the employee to perform tasks in any area of the hotel as requested by Management from time to time
• Abide by Accor policy on EEO and Harassment in the workplace
• Ensure wherever possible that employees are provided with a workplace free of discrimination, harassment, and victimization
• The position required the employee to maintain a high standard of personal appearance and hygiene and ensure that uniforms meet with the Hotel’s requirements and in line with the desired image of the Hotel
• Ensure security and protection of Guests the belongings as best possible, report any items left behind by guest
• Be committed to the safety of Guests at all times and report any suspicious activity in the hotel to the Manager
• Practice Safety at all times including constant awareness of safety hazard
• Reports to work on time and according to posted schedule
• Agree to continuously improve and develop his/herself, by attending scheduled training courses as directed by Management and being committed to making the absolute most of the given opportunity
• Be committed to the highest level of service to the Hotel Guests, courtesy to fellow colleagues and a commitment to all environmental social and developmental training initiatives