Commis II

"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"

• Prepare all potentially hazardous foods at the correct temperature according to the HACCP guidelines
• Ensure the quality of the food items and notify manager if a product does not meet specifications.
• Bring in the daily materials pulled from the storage house to the kitchen.
• Within kitchen hygiene rules chef who is working in the kitchen should have short and well cared hair, it is not allowed that man has a moustache or beard.
• To take the full responsibilities of his section when his immediate supervisor is not there.
• Monitor the quantity of food that is prepared and the portions that are served in to control food waste and ensure that good food is not thrown away.
• Maintain up-to-date knowledge of company Food Safety Programs within assigned area of responsibility, as well as all local, state, and federal regulations.
• To generally promote and ensure good inter-departmental relations.
• Display a pleasant manner and positive attitude at all times and to promote a good company image to guests and colleagues.
• Demonstrate pride in the workplace and personal appearance at all times when representing the hotel thus identifying a high level of commitment.
• Adhere to Company and Hotel rules and regulations at all times.
• Report any equipment failures/problems to the Maintenance Department.
• Participate in any Training/Developments schemes as recommended by senior management.
• Assist the Duty Manager in any task outlined/detailed by him/her.
• Comply with any reasonable request made by management to the best of your ability.
• Ensure that the standards required by Law and by Management are maintained at all times in the areas specified above.
• To implement necessary warnings and departmental trainings in order to save energy inside the facility.
• Implement his responsibilities in order to eliminate and collect waste in a proper way, reduce environmental pollution and harmful effects to the environment.
• Carry out all responsibilities related to the quality management and food safety management systems implemented at the facility.
• Carry out all other duties assigned by managers and hotel management not specified in the job description.

• Education: At least a high school or vocational diploma.
• Experience: Can learn the job in 3 year and perform duties at expected level.
• Foreign Language: Not required.
• Courses and Seminars: Prior attendance in trainings in the related field.
• Computer Literacy: Not required.
• Skills: Has knowledge of and is capable of using the products, kitchen and equipment. Expected to use non-standard, specific tools and devices related to the job and that can be learned in a few months.

Your team and working environment:
In 1-2 sentences, introduce the team, property or office environment in a way that reflects the culture
Note: Customization may be included for any specific local or legislative requirements, such as work permits
Our commitment to Diversity & Inclusion:
We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.