Commis II

Swissôtel Al Ghurair Commis II Do you have an appetite for career progression and ready to take your culinary skills to a world-class platform? Take your career to a whole new level with us and join our kitchen team. As a Commis II, you will be responsible for preparing food in the Kitchen as per the Standards of Performance set by the Outlet Chef and through information and recipes. What’s in it for you: Employee benefit card offering discounted rates in 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 What you will be doing: Maintain the highest possible hygiene and maintenance standards in your Kitchen section Achieve the highest degree in applied hygiene and food safety as per the ADFCA HACCP guidelines to ensure that the food served to the Guest is of highest quality and standard Support directly the Chef de Partie (or Demi Chef De Partie) in the daily operation and take full responsibilities of your section when your immediate supervisor is not there, in order to ensure a smooth operation Ensure food prepared is according to the set menu specifications (pictures or/and portions) thus maintaining high standards set by the Outlet Chef Organize your section according to the plan device by the Outlet Chef, in order to ensure smooth operation Practice economy of inventory items to ensure sufficient supplies and minimize cost by avoiding wastage and spoilages

Minimum 2-3 years of previous experience in hotel industry is preferred Creative and passionate about food and customer service Ability to work in a high-pressure environment Ability to work cohesively as part of a team Ability to focus attention on guest needs, remaining calm and courteous at all times

Maintain the highest possible hygiene and maintenance standards in your Kitchen section. Achieve the highest degree in applied hygiene and food safety as per the ADFCA HACCP guidelines to ensure that the food served to the Guest is of highest quality and standard. Support directly the Chef de Partie (or Demi Chef De Partie) in the daily operation and take full responsibilities of your section when your immediate supervisor is not there, in order to ensure a smooth operation. Ensure food prepared is according to the set menu specifications (pictures or/and portions) thus maintaining high standards set by the Outlet Chef. Organize your section according to the plan device by the Outlet Chef, in order to ensure smooth operation. Practice economy of inventory items to ensure sufficient supplies and minimize cost by avoiding wastage and spoilages.