Commis I

"Why work for Accor?
We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities.
By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/
Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS"

• The ability to follow instruction and work closely with the senior chef, executive sous chef and executive chef.
• The ability to work closely with the Chef de Partie or senior chef in preparing mise en place.
• The ability to work as directed on station of assignment under the appropriate chef de partie or senior chef.
• To report in the kitchen at your station at scheduled times regardless of beginning off shift or returning from meal break.
• To wear uniforms according to Swisssotel standards.
• The ability to work closely with standard recipes, photos and plate presentations in order to maintain quality standards and presentation in accordance with  Swissotel established guidelines and standards
• The ability to work neatly and clean; keeping all work areas and refrigerators organized and in accordance with sanitary requirements. “first in first out” & “if you make the mess, you clean it up”
• The ability to follow HACCP guidelines and municipality regulations at all times.
• The ability to follow clean as you go policy and keep work area clean at all times.
• 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.
• 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.
• The ability to keep waste to a minimum and work in a proactive manner to assist in meeting budgeted food cost levels

Qualifications:

• In-depth culinary knowledge.
• Previous experience in High end Restaurants.

Passion for seasonality and local produce

Swissotel Al Murooj Dubai, a Resort-style hotel cleverly combining hotel and apartment-style accommodations at the heart of Dubai’s city center.