Commis I ACCOR

Take pride in the food prepared for guests, adhere to thoughtfully created recipes, presentation standards and guest preferences

• Work in an organized fashion with the utmost respect for ingredients, equipment and workspace
• Possess a basic understanding of culinary skills, striving to learn more ways to improve skills and cooking techniques
• Observe conditions of all physical facilities and equipment in the culinary operation. Report anything substandard to the senior team and/or engineering department for corrections and improvements.
• Greet every guest with a gracious smile, a positive attitude and ensure that guests feel engaged
• Follow the intuition to anticipate each guest s likes or dislikes to add a personalized touch that creates a special memory
• Ensure guest privacy and security i.e. any confidential guest information is not disclosed
• Work on different stations within the kitchen, such as cold food, hot food, pastry, or butchery, rotating to gain experience and skills in various culinary areas.
• Handle and store food ingredients properly, ensuring freshness, quality, and compliance with food safety regulations.
• Maintain cleanliness and sanitation in the kitchen, including work surfaces, equipment, utensils, and storage areas, following hygiene practices and sanitation protocols.
• Collaborate with other kitchen staff, communicate effectively, and support team members in the timely preparation and service of meals for hotel guests.
• Follow instructions from senior chefs, ask questions, seek guidance, and take initiative to learn new culinary skills and techniques on the job.