Commis III

• Assist in the preparation and cooking of menu items in accordance with hotel recipes portion standards and presentation guidelines.
• Prepare ingredients including washing peeling chopping weighing and measuring for daily kitchen operations.
• Complete daily mise en place to ensure readiness for service.
• Maintain cleanliness and organization of assigned workstations kitchen equipment utensils and storage areas.
• Ensure proper storage labeling and rotation of food items using the FIFO (First In First Out) method.
• Follow all HACCP food safety sanitation and hygiene standards in accordance with local regulations and Accor policies.
• Support senior chefs during buffet à la carte banquet and special event operations.
• Monitor the quality and freshness of ingredients and promptly report shortages or quality concerns.
• Minimize food waste through proper handling and portion control.
• Ensure all food products are prepared and served within established quality and time standards.
• Follow kitchen policies standard operating procedures and departmental guidelines.
• Maintain professional communication and teamwork with colleagues across all kitchen sections.
• Participate in departmental training sessions and continuously develop culinary knowledge and skills.
• Perform any additional duties assigned by the Chef de Partie Sous Chef or Executive Chef.

Qualifications :

• Previous experience in a hotel or restaurant kitchen is an advantage.
• Basic understanding of food preparation techniques and kitchen operations.
• Knowledge of food safety hygiene and HACCP principles.
• Ability to work effectively in a fast-paced environment.
• Strong willingness to learn develop and accept constructive feedback.
• Good communication and interpersonal skills.
• Flexible to work rotating shifts weekends and public holidays.

Remote Work :

No

Employment Type :

Full-time