Offers “Accor”

Expires soon Accor

Commis II / Bakery Kitchen

  • Bangkok, Thailand
  • Hotels - Restaurants

Job description

Key tasks

1. To follow the standard food production.
2. To follow the briefing.
3. Set up the food for restaurants buffet.
4. To inform the Chef de partie for not available item.
5. Do mise-en place in daily basis requirement.
6. Do food production in his outlet according to volume of business.
7. Cutting vegetable, meats and fish for the menu.
8. Cooking vegetables, meat and fish for the menu
9. To make sauce, dressing and soups.
10. To prepare buffet set up.
11. To check and control the kitchen equipment and utensils
12. To consistently monitor all area cleanliness.
13. Do checking the method of preparation sizes of portion and food garnish.

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.

Desired profile

Skills

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

Essential and optional requirements

1. To apply and ensure application of standards and procedure set by Novotel Bangkok Platinum and those resulting from the Hotel Food and Beverage policy.
2. To follow training.
3. Fully aware of house rules and that these rules are implemented.
4. To apply and ensure application of procedures and regulations concerning hygiene and safety.
5. To make sure that all equipment and utensils made available to the kitchen outlet correctly used and participates in inventory taking.
6. To follow Executive Sous-chef /Sous chef instruction concerning control of costs, personal expenses and charges.
7. To make any suggestion likely to improve quality of food.
8. To establish and maintain effective employee relations.
9. To perform related duties and special projects when assigned.
10. To ensure that all working area and storage facilities are always and safe and clean.
11. To be familiar with changes and trends in the competition and the market place.
12. To actively promote all the hotel facilities and Food & Beverage outlets
13. To liaison with engineering department for all technical requirements through / with the kitchen operation.

·  Excel
·  GMP-GPR
·  HACCP
·  Micros

Make every future a success.
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