Commis III

Join us at Accor, where life pulses with passion!​

As a pioneer in the art of responsible hospitality, the Accor Group gathers more than 45 brands, 5,600 hotels, 10,000 restaurants, and lifestyle destinations in 110 countries. While each brand has its own personality, where you will be able to truly find yourself, they all share a common ambition: to keep innovating and challenging the status-quo.​

By joining us, you will become a Heartist®, because hospitality is, first and foremost, a work of heart.​

You will join a caring environment and a team where you can be all you are. You will be in a supportive place to grow, to fulfil yourself, to discover other professions and to pursue career opportunities, in your hotel or in other hospitality environments, in your country or anywhere in the world!​

You will enjoy exclusive benefits, specific to the sector and beyond, as well as strong recognition for your daily commitment.​

Everything you will do with us, regardless of your profession, will offer a deep sense of meaning, to create lasting, memorable and impactful experiences for your customers, for your colleagues and for the planet.

Hospitality is a work of heart,​
Join us and become a Heartist®.

Planning & Organizing:

1. The ability to make requisitions of all items needed for the next day, with the assistance of the Chef de Partie or senior chef on duty.
2. The ability to prioritise, plan and organise your daily tasks in order to ensure on time delivery as required.

Operations:

1. The ability to follow instruction and work closely with the senior chef, Executive Sous Chef and Executive Chef.
2. The ability to work closely with the Chef de Partie or senior chef in preparing mise en place.
3. The ability to work as directed on station of assignment under the appropriate Chef de Partie or senior chef.
4. To report in the kitchen at your station at scheduled times regardless of beginning off shift or returning from meal break.
5. To wear uniforms according to Mövenpick standards.
6. The ability to work closely with standard recipes, photos and plate presentations in order to maintain quality standards and presentation in accordance with  Mövenpick established guidelines and standards
7. The ability to work neatly and clean; keeping all work areas and refrigerators organized and in accordance with sanitary requirements.
8. The ability to follow HACCP guidelines and municipality regulations at all times.
9. The ability to follow clean as you go policy and keep work area clean at all times.
10. The ability to taste and season the food appropriately and to ensure it is well presented and of the standard and quality required before serving it to the guest.
11. The ability and desire to proactively learn, test and sample (eat) all world cuisines by whatever means possible whether through hotel programs and training or self-taught research and development.
12. The ability to keep waste to a minimum and work in a proactive manner to assist in meeting budgeted food cost levels
13. The ability to maintain a cooperative working relationship with fellow Heartists.
14. The ability to perform other tasks or projects as assigned by hotel management and staff
15. The ability to leave enough mise en place for the next shift and utilize formalized production lists and following a shift-handover SOP
16. The ability to accommodate all food server’s requests when possible regarding guest’s dietary requirements, personal preference and requests
17. The ability to handle and rotate food according to established procedures.
18. The ability to maintain the work area and equipment in a safe and sanitary manner.
19. https://careers.accor.com/global/en/job/commis-iii-in-moevenpick-kuwait-al-bidaa-kuwait-city-kuwait-jid-83421