Offers “Accor”

Expires soon Accor

Commis

  • Jakarta, Indonesia
  • Design / Civil engineering / Industrial engineering

Job description

Key tasks

Overview of duties
'• Contributes to guest satisfaction by:
• preparing ''hot'' and/or ''cold'' dishes in line with the supervisor's instructions
• helping deliver the dishes
• respecting the food health and safety standards and procedures
• participating in managing raw materials effectively
• Adopts appropriate ibis Styles service-oriented behaviours and attitudes, focussing on the brand's values: Modernity, Simplicity, Well-being'
Main responsibilities
Professional techniques / Production
'• Creates and presents the dishes in line with cooking instructions and the supervisor's instructions
• Adapts work to fluctuations in guest numbers, special events and particular guests.
• Helps receive deliveries and tidies food items according to storage guidelines
• Is responsible for the high standard of the dishes prepared '
Management and administration
'• Follows the cooking instructions and preparation processes to the letter
• Avoids wasting food items
• Helps with inventories'
Hygiene / Personal safety / Environment
'• Ensures that the workplace remains clean and tidy, and the safety of consumable goods by always respecting HACCP regulations
• Respects the instructions and safety guidelines for the equipment used
• Applies the hotel's security regulations (in case of fire etc)
• Respects the hotel's commitments to the ''Environment Charter'' (saving energy, recycling, sorting waste etc) '

ibis Styles and its people

Simplicity
Working procedures are simple and thorough.
The uniform is relaxed and comfortable.

Quality
Extended multi-skill training designed to create all-round.

Sociability and accessibility
Hotels on the human scale: every manager is accessible to staff and leads his or her team as a family.
The customers are accessible, the contacts are numerous and pleasant.

Desired profile

Skills

Level of Education Vocational education
Areas of study Cooking
Professional experiences 1 to 2 years
Languages essential Bahasa Indonesia (Primary tongue)
English (Working level)

Essential and optional requirements

·  HACCP

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