Commis 1 - Bakery

AccorHotel

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

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