Commis 3 (Bakery)

AccorHotel; Dubai; On-site; AED 25,000 - 60,000; Full time

Job summary

A leading hospitality company in Dubai is seeking a culinary professional. The role involves managing inventory, assisting the Sous Chef, and ensuring food quality. Candidates should have a diploma in hospitality and preferably some experience in a 4-5 star hotel. Opportunities for career growth and employee benefits are provided.

Benefits

Employee benefit card offering discounted rates at Accor worldwide

Learning programs through our Academies

Opportunities for career development

Participation in Corporate Social Responsibility activities

Qualifications

• Fresher or 1 year experience in a 4-5 star hotel.
• Ability to fill in for another chef when absent.
• Knowledge of standard recipes and plating guides.

Responsibilities

• Prepare inventory list for the station.
• Provide daily market list to the Sous Chef.
• Control food wastage without compromising quality.
• Maintain records and documentation.

Skills

Inventory management

Culinary skills

Communication

Teamwork

Education

Diploma or degree in vocational hospitality

Job description

Job Description

• He / she will have to prepare their own inventory list for their station.
• He / she should have the ability, knowledge and skill to fill in for another chef when he or she is absent from another station. Thus, basic overall knowledge is required.
• Has to make sure that standard recipes and plating guides are followed at all times in her / his outlet
• Provides the Sous Chef with daily market list for her / his outlet and controls personally all goods received, in order to guarantee the quality and quantity
• Has to provide the Executive Sous Chef with recipes and costing as per the requirement
• Assists and proposes to the Executive Sous Chef & Executive Chef special Food Promotions, Events and other Food related activities for her / his outlet
• Interacts and communicates with Outlet Supervisors on daily basis and makes sure all food items are sent to the Outlets are well explained.
• Controls food wastage, without compromising on food quality.
• Recommends changes in systems and procedures to increase efficiency and improve service levels.
• Responsible for maintaining of records / documentation in his / her area as per operational control requirements.
• Maintains excellent intradepartmental communication by means of log books and various other memoranda as specified by the Executive Chef.
• Perform as per Operational Standards.
• Proper grooming at all times.
• Attend training classes as per schedule.
• Show fullest cooperation and respect within the team and other departments.
• Is aware of the daily activities and has product knowledge of all the hotel facilities.
• Other duties as assigned.
• Carry out any other reasonable task (which may not be stated here) as requested

Qualifications

• Diploma or degree in vocational hospitality
• fresher or 1 year experience in 4-5 star Hotel

Additional Information

What is in it for you :

• Employee benefit card offering discounted rates at Accor worldwide
• Learning programs through our Academies
• Opportunity to develop your talent and grow within your property and across the world!
• Ability to make a difference through our Corporate Social Responsibility activities, like Planet 21