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Commis II

1.00 to 10.00 Years   Doha, Qatar   08 Apr, 2022
Accor Hotels
1 Jobs Openings
Job LocationDoha, Qatar
EducationNot Mentioned
SalaryNot Mentioned
IndustryOther Business Support Services
Functional AreaNot Mentioned

Job Description

Scope and ObjectivesThe 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.Grooming Our appearance is a statement of who we are. Our grooming should create a professional image at work that is why every team member needs to follow the grooming standards all the time.Key InteractionsInternally

  • Engineering
  • Food & Beverage
  • Housekeeping
  • Stewarding
  • Talent & Culture
Externally
  • Guests
  • Suppliers
  • Vendors
Primary Responsibilities
  • Preparation of food, cooking, quality control, cutting & HACCP
  • Maintain daily mis-en-place () 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
Main Complexity/Critical issues in the Job
  • Ability multi-tasking
  • Strict compliance with food safety hygiene in the food preparation
  • Delivery of high-quality product on a consistent basis
  • Cleanliness of work area
  • Practice strict control on food portioning and wastage, thereby ensuring gross food profitability
Span of ControlNatureAmountAccuracy in cooking>80% of positive guest commentsUse of operating suppliesManage use of disposables such as gloves, cling filmFood costBudget food cost % vs actualAccuracy in cooking>80% of positive guest commentsProfileKnowledge 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
  • Persona

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