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  1. Full-Time
  2. Permanent
  3. SOFITEL
  4. Culinary

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Sofitel Al Hamra Beach Resort, Ras Al-Khaimah, United Arab Emirates

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REF18465N

Commis 1

Region

Luxury & Lifestyle



Company Description

Sofitel Al Hamra Beach Resort


Job Description

  • Maintains the standards of performance as detailed in the Departmental Operations Manual to ensure the efficient operation of the department in accordance with Hotel Policy.
  • Set up station properly and on time for each service period.
  • Make sure all food is prepared by recipes designated by the Chef de Partie.
  • Notify Sous Chef or Chef de Partie of any problems or complaints as when they arise.
  • Test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
  • Proper food rotation - first in - first out.
  • After service switch off and clean oven tops and work areas as well as surfaces.
  • Ensures that guest needs and expectations are met by providing a consistently high standard of food preparation and presentation.
  • Assists in establishing the identity of the outlet by providing the standards of food presentation required by each outlet.
  • Is aware of the method of preparation and the standard recipe for every menu items in his particular kitchen and follows the procedures at all times.
  • Maintains and cleans all work areas, kitchen equipment and utensils to the high standards of cleanliness and hygiene required by the hotel.
  • Co-ordinates with colleagues whenever necessary regarding operational problems.
  • Is familiar with the operational procedures of all equipment in the kitchen and operates them in the correct manner to ensure the maximum efficiency and personal safety.
  • To assist in the implementation of the various food safety and hygiene standards including HACCP and other Municipality regulations.
  • Participates in regular meetings and briefings as may be scheduled.
  • Participates in any scheduled training and development program that may improve personal or departmental standards.
  • Responds to any changes in the Food and Beverage function as dictated by the industry, company or hotel.
  • To be entirely flexible and adapt to rotate within the different outlets of the Kitchen Department.
  • To carry out any other reasonable duties as assigned by the Chef de Partie and the Demi Chef de Partie.

Diversity & Inclusion for Accor means welcoming each and everyone and respecting their differences by giving priority only to qualities and skills in extending employment and development opportunities. Our ambition is to provide meaningful employment, a warm and welcoming culture, excellent working conditions and to promote the development of all people, including those with disabilities.

When applying, do not hesitate to let us know of any specific needs you may have so that we can take them into consideration.

LET YOUR PASSION SHINE

We foster our creativity, our excellence and progressiveness. We interconnect with each other and our environment, to create a new kind of quiet luxury. With us, you can take pride in being part of a wider global team leading the way in local sustainability initiatives. Working together with our communities, we will empower you to make your own meaningful impact.

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Let your passion shine

We take pride in promoting heartfelt hospitality with a French Zest, valuing passion, excellence and emotional intelligence. We pioneer a committed and sustainable approach to luxury, encouraging openness and inclusivity. We value new encounters with colleagues and guests from all horizons with a goal of creating a distinctive culture together.

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