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commis III

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Hospitality jobs
 Vacancies
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ceo@bhfirstconsulting.com

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commis III

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  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. “First in First Out” &  “If you make the mess, you clean it up”
  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 employees
  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. The ability to maintain a positive attitude and a professional disposition.
  20. The ability to maintain a full line of communication with supervisors and fellow workers and all hotel associates.
  21. https://careers.accor.com/global/en/job/commis-iii-in-moevenpick-tala-bay-aqaba-jordan-jid-51645

This job listing was provided by Hospitality Job Vacancies. To apply, please use the link in the job description.

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