Commis III - Room Service

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By joining an Accor brand, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality.  

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Scope and Objectives 

The position is responsible for the preparation of food, by strictly following standards as set by the hotel and regulated by local authorities.  Ensuring all hygiene & cost control systems are followed. 

Primary Responsibilities

• Preparation of food, cooking, quality control, cutting & HACCP
• Maintain daily mis-en-place (MEP) and prepare ingredients
• Inspect & clean food preparation areas, ensure safe personal hygiene & sanitary food-handling practices, HACCP, labeling & FIFO/FEFO practices, hygienic handling & storage of equipment & utensils
• Ensure the highest standards and consistent quality in the daily preparation
• Be familiar with new products, recipes & preparation techniques
• Have full knowledge of all menu items, daily highlights, and promotions
• Be familiar with the use of all electrical and mechanical equipment in the kitchen and observe safety precautions when handling them
• Promptly report any hazards, unsafe working conditions, or equipment which requires repair or maintenance to the immediate supervisor

Other Responsibilities

• Effective communication between colleagues to ensure a secure and friendly working environment
• Establishing and maintaining effective working relationships
• Consistently offer professional, friendly, and proactive guest service while supporting fellow colleagues
• Actively share ideas, opinions & suggestions
• Efficiency in preparations and execution
• Acquire culinary knowledge and skills to grow as a demi chef de partie 
• Follow guidelines provided in colleague handbook
• Perform other reasonable duties assigned by the manager 

Profile

Knowledge and Experience

• Basic & local necessary food hygiene certificates
• Certificate in culinary, preferred 
• Minimum of 6 to 12 months in a basic culinary position, preferably in a similar operations style
• Knowledge of basic culinary techniques & personal grooming
• Oral proficiency in the English language

Competencies

• Hungry to learn and apply in operation
• Technical culinary skills
• Communicates easily/openly
• Reliable, consistent, honest & trustworthy
• Personal hygiene and presentation, clean/tidy
• Ability to work effectively and contribute to a team 
• Self-motivated and energetic