Commis - Indian Cuisine

Accor Hotels; Victoria; On-site; CAD 35,000 - 55,000; Full time

Job summary

Join a forward-thinking hospitality company where your culinary skills can shine! This role involves preparing high-quality food items, ensuring adherence to safety standards, and exceeding guest expectations. You will collaborate with a dynamic team, managing kitchen operations and maintaining hygiene. If you are passionate about food and service, and eager to grow in a supportive environment, this opportunity is perfect for you. Embrace the chance to be part of a team that values creativity and excellence in hospitality.

Qualifications

• Minimum 1 year of relevant experience in a similar role.
• Oral proficiency in English language is required.

Responsibilities

• Prepare food items as per standard recipes while maintaining portion control.
• Ensure compliance with food safety and hygiene standards.
• Coordinate operations with Department Coordinators and Supervisors.

Skills

Food Safety Standards

Cooking Methods

Interpersonal Skills

Problem Solving

Education

Primary School Education

Tools

Opera System

Job description

Company Description

"Why work for Accor?
We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities.
By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/
Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS"

Job Description

Primary Responsibilities

Operation

• Stock up the assigned kitchen with raw materials and ingredients on a daily basis
• Be familiar with the use of all electrical and mechanical equipment in the kitchen and observe safety precautions when handling them
• Master all basic cooking methods like cutting of ingredients and preparing daily mis-en-place for the assigned station

• Prepare food items as per standard recipe cards whilst maintaining portion control and minimizing wastage
• Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP)

• Clean and maintain all equipment within the food production area

• Promptly report any hazards, unsafe working conditions or equipment which requires repair or maintenance to immediate supervisor.

People Management

• Provide effective support to the team to enable them to provide a range of effective and efficient services.
• Ensure to exceed guest expectations in quality and service of the food products.
• Cooperate with staff in each section as assigned by the Executive Chef to ensure the proper use of equipment and efficient completion of all tasks.
• Maintain personal grooming and hygiene to ensure standards are maintained.
• Liaise with the Catering and Stewarding Departments in a professional manner to ensure event objectives are achieved and standards are maintained at all times.

Financial Management

• Identify optimal and cost effective use of the resources.
• Facilitate the stock take and stock rotation for the assigned section.
• Monitor the operation to ensure that food wastage is minimized and to maintain cost effectiveness and profitability in all areas.

Operational Management

• Adhere to all recipes, methods and instructions from the Executive Chef.
• Ensure that company and statutory hygiene standards are maintained.
• Ensure that the preparation and presentation of food complies with the standards.
• Responsible for the production, preparation and presentation of all food items, in the assigned function, to ensure highest quality at all times.
• Ensure to maintain appropriate grooming standards, hygiene and code of conduct.
• Coordinate operations with Department Coordinators, Supervisors and other Departmental Managers to ensure operational readiness, efficiency in resource utilization, and the prompt delivery of services.
• Ensure to prevent the use of contaminated products in any process of food preparation.
• To ensure that the assigned Kitchen areas, equipments and utensils are always kept as per the standards.
• Ensure to adhere to Novotel Ibis Chennai OMR policies and procedures at all times.
  • Handle additional responsibilities as and when delegated by the Management.

Hygiene / Personal safety / Environment:

• Ensures that the workplace and storage areas remain clean and tidy, and the safety of consumable goods by always respecting HACCP regulations
• Respects the instructions and safety guidelines for the equipment (s)he uses
• Applies the hotel's security regulations (in case of fire, etc.)
• Respects the hotel's commitments to the "Environment Charter" (saving energy, recycling, sorting waste etc.)

Qualifications

• Minimum Primary school education
• Minimum 1 year of relevant experience in a similar capacity
• Oral proficiency in English language.

Additional Information

• Experience is an asset
• Prior experience working with Opera or a related system
• Strong interpersonal and problem solving abilities
• Fluency in English, additional languages are a plus