Commis I Jobs In Dubai 2023 | Accor

Job Requirements:

• The ability to work closely with the Chef de Partie or senior chef in preparing mise en place.
• The ability to work as directed on station of assignment under the appropriate Chef De Partie or senior chef.
• To report in the kitchen at your station at scheduled times regardless of beginning off shift or returning from meal break.
• To wear uniforms according to Mövenpick standards.
• The ability to work closely with standard recipes, photos and plate presentations in order to maintain quality standards and presentation in accordance with Mövenpick established guidelines and standards
• The ability to work neatly and clean; keeping all work areas and refrigerators organized and in accordance with sanitary requirements. “first in first out” & “if you make the mess, you clean it up”
• The ability to follow HACCP guidelines and municipality regulations at all times.
• The ability to follow clean as you go policy and keep work area clean at all times.
• The ability to taste and season the food appropriately and to ensure it is well presented and of the standard and quality required before serving it to the guest.
• The ability and desire to proactively learn, test and sample (eat) all world cuisines by whatever means possible whether through hotel programs and training or self-taught research and development.
• The ability to keep waste to a minimum and work in a proactive manner to assist in meeting budgeted food cost levels
• The ability to maintain a cooperative working relationship with fellow employees
• The ability to perform other tasks or projects as assigned by hotel management and staff
• The ability to leave enough mise en place for the next shift and utilize formalized production lists and following a shift-handover sop
• The ability to accommodate all food server’s requests when possible regarding guest’s dietary requirements, personal preference and requests
• The ability to handle and rotate food according to established procedures.
• The ability to maintain the work area and equipment in a safe and sanitary manner.
• The ability to maintain a positive attitude and a professional disposition.
• The ability to maintain a full line of communication with supervisors and fellow workers and all hotel associates.
• The ability to prepare and plate items (food orders) received from F&B staff regardless of hand-written or computer printed media in a timely and accurate manner.
• The ability to check and complete mise en place pars in setting up the station.
• The ability to turn off all equipment ensuring no safety hazard has been left behind
• The ability to set up station properly and on time for each service period.
• The ability to make sure all food is prepared by recipes designated by the chef de cuisine or senior chef.
• The ability to make sure quality and quantity meets our standard.
• The ability to notify chef de cuisine or senior chef of any problems or complaints as when they arise.
• The ability to not leave your section without doing the final check.
• The ability to be able to work in another area when needed and take part in cross training when directed.
• The ability to be able to assist in same day preparation and advance preparation for another station as instructed by the supervisor
• The ability to all food items for storage must be covered, dated and labelled according established guidelines, standards and checklists.
• The ability to be able to work unsupervised.
• The ability to be able to be flexible to the business demands and working hours.
• The ability to; throughout the working day switch off and clean oven tops, kitchen equipment and work areas as well as all work surfaces.
• The ability to be able to assist and direct the stewards with the daily cleaning tasks.
• Breaks and meals, as laid down in the LSOP. 2 x 15 min. And 1 x 30 min. For lunch and dinner, depending on hours of work
• Follow all kitchen regulations as outlined and directed

Job Responsibilities:

• Ensure proper care of all equipment and furniture entrusted for Heartists use.
• Be well-familiar with the hotel’s policies and procedures, well-acquainted with the physical layout of the hotel and its premises and knowledgeable of the hotel’s emergency procedures in regard to fire, medical, bomb threat, black-out and evacuation.
• Knows the safety regulations and ensures their application & ensures the safety of people and property in the hotel.
• Respects and ensures respect of the hotel’s commitments to the “Environment Charter” of Planet 21 program (saving energy, recycling, sorting waste etc).
• Understands and strictly adhere to the Rules & Regulations established in the Heartists Handbook and the Hotel’s policy on Fire, Hygiene, Health and Safety.
• Ensure that confidential records and other confidential information are properly safeguarded and are not removed from the office.
• Does not disclose any financial information or any other information of the Accor Hotels.