Commis III Dibba Al Fujairah Accor

Commis III at Dibba Al Fujairah Accor is responsible for the preparation of food, by strictly following standards as set by the hotel and regulated by local authorities. Ensuring all hygiene & cost control systems are followed.

Responsibilities of Commis III

• Preparation of food, cooking, quality control, cutting & HACCP.
• Maintain daily mis-en-place (MEP) and prepare ingredients.
• Inspect & clean food preparation areas, ensure safe personal hygiene & sanitary food handling practices, HACCP, labeling & FIFO/FEFO practices, hygienic handling & storage of equipment & utensils.
• Ensure the highest standards and consistent quality in the daily preparation.
• Be familiar with new products, recipes & preparation techniques.
• Have full knowledge of all menu items, daily highlights, and promotions.
• Be familiar with the use of all electrical and mechanical equipment in the kitchen and observe safety precautions when handling them.
• Promptly report any hazards, unsafe working conditions, or equipment which requires repair or maintenance to the immediate supervisor.

Other Responsibilities

• Effective communication between colleagues to ensure a secure and friendly working environment.
• Establishing and maintaining effective working relationships.
• Consistently offer professional, friendly, and proactive guest service while supporting fellow colleagues.
• Actively share ideas, opinions & suggestions.
• Efficiency in preparations and execution.
• Acquire culinary knowledge and skills to grow as a demi chef de partie.
• Follow guidelines provided in colleague handbook.
• Perform other reasonable duties assigned by the manager.

Requirements of Commis III

• Certificate in culinary, preferred .
• Minimum of 6 to 12 months in a basic culinary position, preferably in a similar operations style.

Skills and Knowledge Desired

• Basic & local necessary food hygiene certificates.
• Knowledge of basic culinary techniques & personal grooming.
• Proficiency in the English language.
• Hungry to learn and apply in operation.
• Technical culinary skills.
• Communicates easily/openly.
• Reliable, consistent, honest & trustworthy.
• Personal hygiene and presentation, clean/tidy.
• Ability to work effectively and contribute to a team .
• Self motivated and energetic.

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