Commis I - Cold Kitchen ( Omani )
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Company Description
"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"
Job Description
Job Purpose
•
• To support directly the Chef de Partie or Demi Chef in the daily
operation and work.
• To take the full responsibilities of his section when his immediate
supervisor is not there.
• To work according to the menu specifications (pictures or/and portions)
set by Executive Chef.
• To keep working area at all times in Hygienic conditions according to
the rules set by the hotel.
• To communicate to his direct supervisor in all relevant & important
matters.
• To control food stock.ROLES AND RESPONSIBILITIES
•
• To promote efficiency, confidence, courtesy and an extremely high standard of social skills.
• To generally promote and ensure good inter-departmental relations.
• To display a pleasant manner and positive attitude at all times and to promote a good company image to guests and colleagues.
• To demonstrate pride in the workplace and personal appearance at all times when representing the hotel thus identifying a high level of commitment.
• To adhere to Company and Hotel rules and regulations at all times.
• Occasional Responsibilities
•
• To report any equipment failures/problems to the Maintenance Department.
• To pass any maintenance requests to the Maintenance Department.
• To participate in any Training/Developments schemes as recommended by senior management.
• To assist the Duty Manager in any task outlined/detailed by him/her.
• To comply with any reasonable request made by management to the best of your ability.
Requirements
- •Support directly the Chef de Partie or Demi Chef in daily operation
- •Take full responsibilities of section when supervisor is not there
- •Work according to menu specifications
- •Keep working area at all times in hygienic conditions
- •Communicate to direct supervisor in all relevant important matters
- •Control food stock
Nice to Have
- •Display a pleasant manner and positive attitude
- •Demonstrate pride in the workplace and personal appearance
- •Adhere to Company and Hotel rules and regulations
- •Report any equipment failures/problems
- •Participate in Training/Developments schemes
Responsibilities
- •Support daily operations of the cold kitchen
- •Assume responsibility for the section in the absence of a supervisor
- •Prepare food according to menu specifications
- •Maintain hygienic conditions in the working area
- •Communicate important matters to direct supervisor
- •Control food stock
- •Promote efficiency, confidence, courtesy
- •Ensure good inter-departmental relations
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