Offers “Accor”

Expires soon Accor

Commis 1, 2

  • Ho Chi Minh City, Vietnam
  • Hotels - Restaurants

Job description

Key tasks

• To implement the preparation and presentation of all dishes according to set standards, customer satisfaction and high level of sales in line with company policies and regulations under the general guidance of the Chef de Partie, in the implementation of the standard policies and procedures of the food and beverage operation and administration.
• Responsible for guiding the Commis Chef and in the performance of their jobs in accordance to Hotel policies and procedures.
• Responsible for the proper maintenance and good working order of all equipment.
• Responsible for consistently producing MEP and dishes to the recipe specification.
• Responsible for establishing and maintaining high sanitation standards in the work station.
• To ensure that subordinates personal hygiene is always up to the highest standard

** Customer relations

• Communicate effectively with subordinates, immediate superior and other department heads.

**Professional techniques / Production

• Recognize good quality products and presentation.
• Constantly strive for new innovative ideas in menu and new concepts of production.
• Assist the Demi Chef de Partie in the production of the mise-en-place for the elaboration of the all menus according to the standard recipes.
• Achieve high quality production all over cost control.
• Assist the Demi Chef de Partie in the preparation and distribution of all food items to all outlets and functions.
• Perform miscellaneous job-related duties as assigned.

**Management and administration

• Know and understand all the Garde Manger policies and procedures in food production.
• Attend meetings and training sessions organized by the Hotel management for the position.
• Manage time effectively, by meeting deadlines on time.
• Leads section in the absence of a Demi Chef De Partie.
• Prepare, conduct and supervise training for Commis.
• Coach and counsel Commis effectively.

**Hygiene / Personal safety / Environment

• Maintain high sanitation standard throughout the working station.
• Maintain all service standards established in the kitchen and avoiding cross contamination.
• Follow up and comply with the cleaning schedule established for the kitchen.
• Ensure that Kitchen hygiene standards and level are maintained especially through correct hand washing procedures, correct food handling to avoid spoilage and cross contamination.
• Work in a safe manner in accordance to HACCP regulations.

Ibis and its people

Simplicity, Modernity, Well-being

Acteurs, the Ibis staff training and professional development programme , enables staff to:
- become more professional by acquiring new skills,
- learn a second profession,
- be more independent in guest relations,
- receive recognition for their skills

Desired profile

Skills

Level of Education Bachelor / Licence
Areas of study Cooking
Languages essential Vietnamese

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