Commis III

Join us at Accor, where life pulses with passion!​

As a pioneer in the art of responsible hospitality, the Accor Group gathers more than 45 brands, 5,600 hotels, 10,000 restaurants, and lifestyle destinations in 110 countries. While each brand has its own personality, where you will be able to truly find yourself, they all share a common ambition: to keep innovating and challenging the status-quo.​

By joining us, you will become a Heartist®, because hospitality is, first and foremost, a work of heart.​

You will join a caring environment and a team where you can be all you are. You will be in a supportive place to grow, to fulfil yourself, to discover other professions and to pursue career opportunities, in your hotel or in other hospitality environments, in your country or anywhere in the world!​

You will enjoy exclusive benefits, specific to the sector and beyond, as well as strong recognition for your daily commitment.​

Everything you will do with us, regardless of your profession, will offer a deep sense of meaning, to create lasting, memorable and impactful experiences for your customers, for your colleagues and for the planet.

Hospitality is a work of heart,​
Join us and become a Heartist®.

We are Heartists®

“Heartist” describes both our culture and who we are. Everything we do comes from the heart, and we’re experts in what we do. Generous, attentive, and free, we ensure that everyone can come as they are, and feel like they belong. As one big team, we know that only together can we do amazing things!

We believe that the world is more welcoming when we’re connected. So that we see what we have in common, instead of what sets us apart.

Life in Movenpick

The Place to Savour Life- We believe true hospitality is about turning small gestures into heartwarming moments.

We enable our guests to Savour the flavor of life, balancing small indulgence with what’s good for them- and good for the world.

The Role

Under the general guidance and supervision of the Junior Sous Chef, and within the limits of established Accor policies, assists in the overseeing and directing of all aspects of the hot meal production.

Key Deliverables and Responsibilities

Planning & Organizing:

1. The ability to make requisitions of all items needed for the next day, with the assistance of the Chef de Partie or senior chef on duty.
2. The ability to prioritise, plan and organise your daily tasks in order to ensure on time delivery as required.

Operations:

1. The ability to follow instruction and work closely with the senior chef and Junior Sous Chef.
2. The ability to work closely with the Chef de Partie or senior chef in preparing mise en place.
3. The ability to work as directed on station of assignment under the appropriate Chef de Partie or Junior Sous Chef.
4. To report in the kitchen at your station at scheduled times regardless of beginning off shift or returning from meal break.
5. To wear uniforms according to Mövenpick standards.
6. The ability to work closely with standard recipes, photos and plate presentations in order to maintain quality standards and presentation in accordance with Mövenpick established guidelines and standards
7. The ability to work neatly and clean; keeping all work areas and refrigerators organized and in accordance with sanitary requirements.
8. The ability to follow HACCP guidelines and municipality regulations at all times.
9. The ability to follow clean as you go policy and keep work area clean at all times.
10. The ability to taste and season the food appropriately and to ensure it is well presented and of the standard and quality required before serving it to the guest.
11. The ability and desire to proactively learn, test and sample (eat) all world cuisines by whatever means possible whether through hotel programs and training or self-taught research and development.
12. The ability to keep waste to a minimum and work in a proactive manner to assist in meeting budgeted food cost levels
13. The ability to maintain a cooperative working relationship with fellow Heartists.
14. The ability to perform other tasks or projects as assigned by hotel management and staff
15. The ability to leave enough mise en place for the next shift and utilize formalized production lists and following a shift-handover SOP
16. The ability to accommodate all food server's requests when possible regarding guest's dietary requirements, personal preference and requests
17. The ability to handle and rotate food according to established procedures.
18. The ability to maintain the work area and equipment in a safe and sanitary manner.
19. The ability to maintain a positive attitude and a professional disposition.
20. The ability to maintain a full line of communication with supervisors and fellow workers and all hotel associates.
21. The ability to prepare and plate items (food orders) received from F&B staff regardless of hand-written or computer printed media in a timely and accurate manner.
22. The ability to check and complete mise en place pars in setting up the station.
23. The ability to turn off all equipment ensuring no safety hazard has been left behind
24. The ability to set up station properly and on time for each service period.
25. The ability to make sure all food is prepared by recipes designated by the Chef de Cuisine or senior chef.
26. The ability to make sure quality and quantity meets our standard.
27. The ability to notify Chef de Cuisine or senior chef of any problems or complaints as when they arise.
28. The ability to not leave your section without doing the final check.
29. The ability to be able to work in another area when needed and take part in cross training when directed.
30. The ability to be able to assist in same day preparation and advance preparation for another station as instructed by the supervisor
31. The ability to all food items for storage must be covered, dated and labelled according established guidelines, standards and checklists.
32. The ability to be able to work unsupervised.
33. The ability to be able to be flexible to the business demands and working hours.
34. The ability to; throughout the working day switch off and clean oven tops, kitchen equipment and work areas as well as all work surfaces.
35. The ability to be able to assist and direct the stewards with the daily cleaning tasks.
36. Breaks and meals, as laid down in the LSOP. 2 x 15 min. and 1 x 30 min. for lunch and dinner, depending on hours of work
37. Follow all kitchen regulations as outlined and directed

Administration:

1. The ability to display an interest in all kitchen and hotel activities and help colleagues when and where ever possible
2. The ability to respond properly in any hotel emergency or safety situation.
3. The ability to be able to come to any and all kitchen meetings whilst on duty or otherwise.
4. The ability to sign acceptance for tools, knives, uniforms etc. and will pay back to the company for any loss or damage of said equipment.
5. Fill out the appropriate log sheets according our standard on a daily base
6. Be aware of accident prevention and help enforce safe work habits – Zero accidents is our goal.