Commis 1

Job description

Key tasks

GENERAL PURPOSE:
To produce a consistent and high quality product in the assigned Place of Work and provide a courteous, professional, efficient and flexible service consistent with Accor International Standards Policies & Procedures in order to maximize guest satisfaction.

MAIN RESPONSIBILITY

Operational:
• To perform all duties and tasks in the assigned Place of Work to the standard set. Please note that Master Task Lists are reviewed and changed on a regular basis reflecting
change in trends, guest expectations and operating philosophies.
• To be entirely flexible and adapt to rotate within the different sub-departments of the Kitchen or any other Department of the hotel as assigned and be able to perform all
duties and tasks as per Master Task List for that Department.
• To be fully conversant with all the services and facilities offered by the hotel.
• To perform opening and closing procedures established for the Place of Work as assigned.
• To have a thorough understanding and knowledge of all food and beverage items in the menu.
• To monitor operating supplies and reduce spoilage and wastage.
• Recognizes good quality products and presentation
• Maintains high sanitation standard throughout the working station and to avoid cross contamination
• To be responsible for the preparation and presentation of food items within the assigned kitchen outlet, ensuring smooth function of the outlet and maintaining the standards
required under the general guidance of the Chef de Partie in accordance to the Standard Policies and Procedures of the Food and Beverage operation and administration
• To be responsible for consistently producing MEP and dishes to the required standard set out in the recipe specifications
• To know and understand the F&B and Food Production basic Policies and Procedures and ensure implementation and compliance of it.
• To adapt and maintain all the Brand Service Standards (BSS) established for the F&B and Food Production department.
• To perform departmental cleaning duties in the assigned section / outlet as per the established cleaning schedule in coordination with the Stewarding Department
• To assist the Chef de Partie & Demi Chef in the production of the mis-en-place for the elaboration of all menus according to standard recipes
• To ensure that high quality production are achieved but keeping in mind the cost control
• To manage time effectively by meeting deadlines on time
• To assist the Chef de Partie and the Demi-Chef in the production and distribution of food items according to requirement
• To be responsible for the food hygiene and safety of the outlet by ensuring that all equipment’s are working properly and are trained to work safely with it.
• To adhere to the health, hygiene and safety regulations in the kitchen in accordance to Sharjah Municipality rules & regulations in compliance with the HACCP policies and p
rocedures, and is responsible to integrate them in the daily operation.
• To be fully aware and conversant of Accor spirit, values and goals and is responsible to integrate them in the day to day operation.

At Novotel, we grow faster

Feel fully responsible, be autonomous, adaptable, professional, have a love of adventure and a desire to stretch your limits: that’s the Novotel spirit .
An international brand with a network of 400 hotels in 60 countries, Novotel’s success is due to the professionalism and enthusiasm of its 30 000 employees who have been embodying the brand’s ideals for over 40 years.

DNA of the brand, innovation is at the heart of the promise made to employees: "At Novotel, we grow faster" . To transform this promise into reality, Novotel has implemented a unique human resources policy declined around five main professional career paths. Novotel accompanies each employee throughout their career. Integration, geographic mobility, bridging provision, skills development… everyone is given the opportunity to progress quickly and go further. Impossible is not Novotel.

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Desired profile

Skills

Level of Education Vocational education
Areas of study Cooking
Professional experiences 1 to 2 years
Languages essential English

Essential and optional requirements

Desired candidate should have a minimum of 2 - 3 yeasr experience in similar role in Hospitality industry
Must be computer literate with effective communication skills and an excellent command of written and spoken English.
Should possess a strong character with a harmonious attitude to lead a multi-cultural team to reach the set goals of the department.
The ideal candidate will be a hands-on professional with a passion for service quality and excellence.
Outgoing, creative and eager to share the HEARTIST philosophy and AccorHotels values with guests and associates.

·  Access
·  Excel
·  Word
·  HACCP