Commis II

Job description

Key tasks

Overview of duties
• Having completed and apprenticeship and/or achieved trade recognition a Commis2 works as part of the kitchen team. Engaged in cooking, baking, pastry cooking or butchering duties.
• This position involves food preparation and presentation with flair for breakfast, lunch and dinner for A la
Carte room service, functions and buffet service.
• Maintain a clean and hygienic work environment whilst ensuring a product of high quality and presentation standards.
• Demonstrate commitment to customer service for internal and external customers

Main responsibilities
• Prepare and present menu items showing variety and flair, within the cost margins specified by the hotel.
• Ensure strict stock rotation and minimum wastage. Have stock control procedures implemented and maintained.
• Prepare and ensures availability of mis en place as required.
• Check that all cooked and pre-cooked foods are properly stored.
• Order necessary foods according to proposed business demands. Consult with Chef de parties for guidance and authorization of order.
• Liaise with Restaurant employees regarding the availability of menu items, additions to the menu and any relevant changes.
• Keeps all working areas clean and tidy. Ensure all equipment is maintained, serviced and cleaned.
• Report any problems to the Chef de parties.
• Be familiar with other areas in the Kitchen so when called upon, assistance can be provided.
• Assist and liaise with chef on duty as required

Other Responsibilities.
• Take responsibility to ensure all required tasks are completed accurately and within given time frames.
• Participate in scheduled training and development programs provided by the Hotel to improve self and department standards and attend departmental meetings as required.
• Abide by Accor policy on EEO and Harassment in the workplace.
• Ensure wherever possible that employees are provided with a work place free of discrimination, harassment and victimization.
• Follow property procedures with respect to grooming, performance and conduct standards, occupational health and safety, emergency procedures and all other property policies and procedures as detailed in the employee handbook / department procedure manuals / company policy manuals.
• Ensure Hotel, Customer and Staff information or transactions are kept confidential during or after employment with the company.
• Any other reasonable request within your range of competence as required by your Chef De Partie/ Sous Chef/ Head Chef.

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 Vocational education
Areas of study Cooking
Professional experiences 1 to 2 years
Languages essential English (Fluent)