Commis chef

Job description

Key tasks

Overview of duties
 Contributes to guest satisfaction by:
 preparing 'hot' and/or 'cold' dishes in line with the supervisor's instructions,
 helping deliver the dishes,
 respecting the food health and safety standards and procedures,
 participating in managing raw materials effectively,

Main Responsibilities
Professional techniques / Production
 Creates and presents the dishes in line with cooking instructions and the supervisor's instructions,
 Adapts work to fluctuations in volume of guests, to special events and particular guests,
 Helps receive deliveries and tidies food items according to storage guidelines,
 Is responsible for the high standard of the dishes prepared,
 Helps keep equipment used in good condition,
 Cleans and tidies the workplace following the supervisor's instructions,

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 Others
Areas of study Cooking
Professional experiences 1 to 2 years
Languages essential English

Essential and optional requirements

Skills / Qualities
 Team spirit,
 Sensibility of customer service,
 A thorough and organised approach,
 Concern of the cleanliness and the hygiene,
 Adaptability,
 Leadership,
 Capacity to train and transmit the knowledge,
 Management of the stress