Commis I - Main

Company description

Why work for Accor?

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By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality.

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Job description

We're looking for an enthusiastic and detail-oriented Commis I to join our culinary team in Novotel Dubai Al Barsha, United Arab Emirates. As a Commis I, you will work alongside experienced chefs in a fast-paced kitchen environment, supporting food preparation operations while maintaining the highest standards of food safety and quality. This is an excellent opportunity to launch your culinary career with a professional organization that values continuous learning, collaboration, and excellence.

Responsibilities:

Prepare all potentially hazardous foods at the correct temperature in accordance with HACCP guidelines and food safety protocols

Assist in the preparation of ingredients and mise en place for kitchen stations under the guidance of senior culinary staff

Ensure the quality of all food items and promptly notify management if any product does not meet established specifications

Maintain strict adherence to food safety and quality management systems implemented at the facility

Operate kitchen equipment and tools safely and efficiently, learning to use specialized equipment as required

Maintain a clean, organized, and hygienic work station and contribute to overall kitchen cleanliness and sanitation standards

Report any equipment failures or maintenance issues to the appropriate department in a timely manner

Collaborate effectively with kitchen team members to promote efficiency, courtesy, and a positive work environment

Display a professional demeanor and positive attitude at all times, representing our organization with pride

Participate actively in training and development programs recommended by management

Comply with all company policies, hotel regulations, and reasonable requests from management

Implement energy-saving practices and proper waste management procedures to reduce environmental impact

Assist the Duty Manager with additional tasks as assigned

Carry out all other duties as directed by kitchen management

Qualifications

Education: High school diploma or equivalent; primary school diploma minimum

Experience: Willingness to learn and develop culinary skills over time; ability to perform duties at expected level within 3 years; prior attendance in culinary training or related field is preferred

Skills: Knowledge of kitchen equipment and tools; understanding of food safety and hygiene standards; ability to follow recipes and instructions accurately; physical stamina to stand for extended periods; strong attention to detail; reliable time management and organizational abilities

Competencies: Teamwork and collaboration; effective communication; willingness to take direction; reliability and punctuality; resilience in a fast-paced environment; commitment to maintaining professional standards

Language: English proficiency sufficient to understand instructions and communicate with team members

Computer literacy: Not required

Domain expertise: Understanding of HACCP guidelines and food safety management systems; familiarity with quality management principles