COMMI-II

Job description

Key tasks

• To implement the preparation and presentation of all dishes according to set standards, customer satisfaction and high level of sales in line with company policies and regulations under the general guidance of the Chef de Partie, in the implementation of the standard policies and procedures of the food and beverage operation and administration.
• Responsible for guiding the Commis Chef and in the performance of their jobs in accordance to Hotel policies and procedures.
• Responsible for the proper maintenance and good working order of all equipment.
• Responsible for consistently producing MEP and dishes to the recipe specification.
• Responsible for establishing and maintaining high sanitation standards in the work station.
• To ensure that subordinates personal hygiene is always up to the highest standard
• Communicate effectively with subordinates, immediate superior and other department heads.
• Recognize good quality products and presentation.
• Constantly strive for new innovative ideas in menu and new concepts of production.
• Assist the Demi Chef de Partie in the production of the mise-en-place for the elaboration of the all menus according to the standard recipes.
• Achieve high quality production all over cost control.
• Assist the Demi Chef de Partie in the preparation and distribution of all food items to all outlets and functions.
• Perform miscellaneous job-related duties as assigned.
• Know and understand all the Garde Manger policies and procedures in food production.
• Attend meetings and training sessions organized by the Hotel management for the position.
• Manage time effectively, by meeting deadlines on time.
• Leads section in the absence of a Demi Chef De Partie.
• Prepare, conduct and supervise training for Commis.
• Coach and counsel Commis effectively.
• Maintain high sanitation standard throughout the working station.
• Maintain all service standards established in the kitchen and avoiding cross contamination.
• Follow up and comply with the cleaning schedule established for the kitchen.
• Ensure that Kitchen hygiene standards and level are maintained especially through correct hand washing procedures, correct food handling to avoid spoilage and cross contamination.
• Work in a safe manner in accordance to HACCP regulations.
• Ability to work on split shifts

At Novotel, we grow faster

Feel fully responsible, be autonomous, adaptable, professional, have a love of adventure and a desire to stretch your limits: that’s the Novotel spirit .
An international brand with a network of 400 hotels in 60 countries, Novotel’s success is due to the professionalism and enthusiasm of its 30 000 employees who have been embodying the brand’s ideals for over 40 years.

DNA of the brand, innovation is at the heart of the promise made to employees: "At Novotel, we grow faster" . To transform this promise into reality, Novotel has implemented a unique human resources policy declined around five main professional career paths. Novotel accompanies each employee throughout their career. Integration, geographic mobility, bridging provision, skills development… everyone is given the opportunity to progress quickly and go further. Impossible is not Novotel.

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Desired profile

Skills

Level of Education A level
Areas of study Hospitality Management
Professional experiences 3 to 5 years
Languages essential English

Essential and optional requirements

• Health in good condition
• Fluent in Arabic and conversational English