Commis Chef - Accor

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  • Produce all necessary food for all foodservice operations in the correct time frame as required and instructed by the Sous Chef or Chef de Partie.
  • To learn the ordering of food for his/her section of the kitchen.
  • Maintaining quality and quantity control in all aspects, from portion control to freshness of the product presented.
  • Ensure that the cleaning of the kitchen and staff food service areas is to the agreed standard.
  • To achieve maximum sales for the hotel business plan, by accommodating any events that requires food and beverage.
  • Cover sickness, and follow policies on absenteeism for the whole team.
  • To understand and comply with food hygiene regulations.
  • To follow Health and Safety Policies and Procedures in every aspect and to be COSSH trained.
  • To be trained to the approved system if not already qualified.
  • To ensure that all equipment is clean and in good working order.
  • To be appropriately dressed and look professional.
  • To ensure and enforce personal hygiene.
  • To follow all Health and Safety regulations.
  • Ensure all house rules are adhered to in all departments at all times.
  • To be aware of and act in accordance with Fire Safety Procedures at all times.
  • To attend all statutory training as required by the company.
  • To carry out any reasonable requests made by a member of the management team.


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