Commis II - Raffles Pool

#BeLimitless 

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

Do what you love; care for the world; dare to challenge the status quo! #BELIMITLESS 

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 

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