Commis

Raffles Hotels & Resort is a collection of award-winning luxury hotels located in vibrant destinations around the world. It is part of AccorHotels brands, which offers unique moments and diverse experiences in more than 4.100 addresses throughout 95 countries. From luxury to economy, each hotel shares a common, well-being and warm welcome.

Raffles Seychelles offers spectacular colleague accommodation, accompanied by world class facilities, transportation, uniforms, meals and boat tickets to and from Praslin/Mahé. The Resort features 86 luxurious villas, the award-winning Raffles Spa as well as several stylish and unique dining options. 

We offer excellent career development and growth opportunities for our colleagues who have the talent, dedication, drive and passion to be part of a leading global luxury hospitality brand.
 

To maintain high standards of food preparation and service in the appointed kitchen(s), according to the standards set by the Hotel.

KEY ROLES & RESPONSIBILITIES

General Knowledge

• Thorough knowledge of the establishment’s facilities and personnel involved
• Good knowledge of food service techniques and menu contents
• Aware of the hotel’s fire and safety and emergency procedures

Communications

• Contributes and works as a team in the general operations of the kitchens, assisting colleagues when required
• Maintains a professional and friendly attitude towards guests during contact

Grooming  

• Ensure a clean, professional appearance according to hotel’s grooming standards
• Carrying of thermometer as part of the uniform when on duty
• Report to duty in complete clean uniform and on time, as set forth by hotel’s standards

Hygiene and Food Safety Management

• Acquainted and familiar with the use of all electrical and mechanical equipment in the kitchen and observes the safety precautions when handling them
• Practice the hygiene and sanitation procedures set by the hotel when handling food
• Ensure proper use and cleaning of equipment to prolong use and prevent damage

Cost Control

• Practice economy where food, paper supplies, electricity and water are concerned
• Maintain strict control on food portioning and wastage, ensuring gross food profitability

Others

• Ensure food quality and standards are maintained at all times when preparing for restaurant and banquet functions
• Keep all refrigerators, freezers and general work areas clean and tidy
• Perform all duties assigned by superiors in the most productive way
• Assist in food stock taking as required
• Adhere to all rules and regulations set by the management
• Ensures that mise-en-place is completed prior to service
• Assist the Executive Chef as required

PERSONAL ATTRIBUTES

• Physically fit
• Oral and written fluency in English
• Knowledge of other languages and Basic understanding of local language preferred
• Committed and flexible, with a positive attitude and high energy level
• Motivator & self-starter; displays initiative & creativity
• Team player

Ability to adapt to different working locations and willing to work long hours

• Good Culinary Knowledge
• Culinary Related Certificates
• Apprenticeship or any other culinary certificate/diploma an advantage

• Communication Skills
• Organization 
• Cleaning
• Time Management
• Customer Service
• Interpersonal Skills
• Teamwork