Commis 1

“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”

As soon as you step inside The Grand Tarabya Managed by Accor, which holds a very special place in Istanbul’s history, you will feel the charm of a 100-years-old past, the highest architectural and aesthetic standards, and the splendor inspired by the sparkle of the Bosphorus. From the 4.500 square meter spa area to the panoramic Bosphorus view of 29 residences and 248 rooms, from the magnificent 1.280 square meter ballroom to the restaurants and bars offering an unforgettable gastronomic adventure, The Grand Tarabya Managed by Accor, combines care, elegance, and comfort in every detail. With its doors opening to the Bosphorus, The Grand Tarabya Managed by Accor, will forever hold its place in your memory.

• To report for duty punctually wearing the correct uniform and name badges at all times
• Organize together with de Chef de Partie the shift on his/her section with regard to mise-en-place production and its service
• Take orders from his/her Chef de Partie and carry them out in the correct manner
• Together with his/her Chef de Partie to write daily dry store, food requisitions and kitchen transfers on the appropriate forms for the approval of the Executive Chef / Executive Sous Chef in order to achieve the high stock rotation desired in his/her section
• Maintain good employee relations and motivate colleagues
• Work to the specifications received by the Chef de Partie regarding portion size, quantity and quality as laid down in the recipe index
• Responsible for completing the daily checklist regarding mise-en-place and food storage
• Attend daily and monthly meetings with the Chef de cuisine and other meetings as requested by the Executive Chef / Executive Sous Chef
• Report any problems regarding failure of machinery and small equipment to the Chef de cuisine and to follow up and ensure the necessary work has been carried out
• Check the main information board re change of any Banquets or other information regarding the organization
• Keep the section clean and tidy
• Pass all information to next shift
• Assist the Chef de Partie in composing new recipes and menu ideas
• Have a complete understanding of and adhere to the company’s policy relating to fire, hygiene and safety
• The above description is not to be regarded as exhaustive. Other tasks and responsibilities of a broadly comparable nature may be added on a temporary or permanent basis as appropriate