3rd Commis

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®

1. 1. Prepare all potentially hazardous foods at the correct temperature according to the HACCP guidelines
   2. Ensure the quality of the food items and notify manager if a product does not meet specifications.
   3. Carry full responsibilities of his section when his immediate supervisor is not there.
   4. Work according to the menu specifications (pictures or/and portions) set by Chef.
   5. Keep working area at all times in Hygienic conditions according to
      the rules set by the hotel.
   6. Communicate to his direct supervisor in all relevant & important matters.
   7. Promote efficiency, confidence, courtesy and an extremely high standard of social skills.
   8. To generally promote and ensure good inter-departmental relations.
   9. Display a pleasant manner and positive attitude at all times and to promote a good company image to guests and colleagues.
   10. Demonstrate pride in the workplace and personal appearance at all times when representing the hotel thus identifying a high level of commitment.
   11. Adhere to Company and Hotel rules and regulations at all times.
   12. Report any equipment failures/problems to the Maintenance Department.
   13. Pass any maintenance requests to the Maintenance Department.
   14. Participate in any Training/Developments schemes as recommended by senior management.
   15. Assist the Duty Manager in any task outlined/detailed by him/her.
   16. Comply with any reasonable request made by management to the best of your ability.
   17. Ensure that the standards required by laws and by management are maintained at all times in the areas specified above.
   18. Implement necessary warnings and departmental trainings in order to save energy inside the facility.
   19. To implement his responsibilities in order to eliminate and collect waste in a proper way, reduce environmental pollution and harmful effects to the environment.
   20. Carry out all responsibilities related to the quality management and food safety management systems implemented at the facility.
   21. Carry out all other duties assigned by managers and hotel management not specified in the job description