Commi 1

Company Description

"Why work for Accor?
We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities.
By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/
Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS"

About The Role :

 Department :Culinary 

 Designation :Commis I 

 Reports To :Head Chef 

 Prime Function: 

Duties include assisting the Production team in food preparation and performing related duties in the Kitchen.

Responsible for the work assigned by Sous Chef, Executive Chef or Chef de Partie in any section of the kitchen as per the standards.

Ensure to perform miscellaneous job-related duties as assigned.

Ensure HACCP procedures are followed and clear records are kept at all times.

Exceed guest expectations in quality and service of food products

Any matter which may affect the interests of  hotel  should be brought to the attention of the Management.

Responsible for INTERREACT

 Key Responsibilities: 

 People Management 

Provide effective support to the team to enable them to provide a range of effective and efficient services.

Ensure to exceed guest expectations in quality and service of the food products.

Cooperate with staff in each section as assigned by the Executive Chef to ensure the proper use of equipment and efficient completion of all tasks.

Maintain personal grooming and hygiene to ensure standards are maintained.

Liaise with the Catering and Stewarding Departments in a professional manner to ensure event objectives are achieved and standards are maintained at all times.

 Financial Management 

Identify optimal and cost-effective use of the resources.

Facilitate the stock take and stock rotation for the assigned section.

Monitor the operation to ensure that food wastage is minimized and to maintain cost effectiveness and profitability in all areas.

 Operational Management 

Adhere to all recipes, methods and instructions from the Executive Chef.

Ensure that company and statutory hygiene standards are maintained.

Ensure that the preparation and presentation of food complies with the standards.

Responsible for the production, preparation and presentation of all food items, in the assigned function, to ensure highest quality at all times.

Ensure to maintain appropriate grooming standards, hygiene and code of conduct.

Coordinate operations with Department Coordinators, Supervisors and other Departmental Managers to ensure operational readiness, efficiency in resource utilization, and the prompt delivery of services.

Ensure to to prevent the use of contaminated products in any process of food preparation.

To ensure that the assigned Kitchen areas, equipments and utensils are always kept as per the standards.

Ensure to adhere to Ibis Chennai City Centre policies and procedures at all times.

Handle additional responsibilities as and when delegated by the Management.

 Hygiene / Personal safety / Environment: 

Ensures that the workplace and storage areas remain clean and tidy, and the safety of consumable goods by always respecting HACCP regulations

Respects the instructions and safety guidelines for the equipment (s)he uses

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) and meets Ibis' ISO 14001 environmental commitments as applicable to the role, if the hotel is involved in the programme.

 Key Contacts 

 Liaises with 

 Responsible for (as assigned) 

Culinary Team

Food & Beverage –Service team


Trainees


 Occupational Health & Safety 

 Employee Responsibility 

All employees are required to co-operate with the OHS Policy and Programs to ensure their own health and safety, and the health and safety of others, in the workplace.


 Management’s Responsibility 

Each manager is responsible, and will be held accountable for taking all practical measures to ensure:

That in the area of their control the OHS Program is complied with and employees are supervised and trained to meet their requirements under the Program.

Employees are consulted in issues which affect their health and safety, and any concerns that they may have been referred to management.
 Department :Culinary 

 Designation :Commis I 

 Reports To :Head Chef 

 Prime Function: 

Duties include assisting the Production team in food preparation and performing related duties in the Kitchen.

Responsible for the work assigned by Sous Chef, Executive Chef or Chef de Partie in any section of the kitchen as per the standards.

Ensure to perform miscellaneous job-related duties as assigned.

Ensure HACCP procedures are followed and clear records are kept at all times.

Exceed guest expectations in quality and service of food products

Any matter which may affect the interests of  hotel  should be brought to the attention of the Management.

Responsible for INTERREACT

 Key Responsibilities: 

 People Management 

Provide effective support to the team to enable them to provide a range of effective and efficient services.

Ensure to exceed guest expectations in quality and service of the food products.

Cooperate with staff in each section as assigned by the Executive Chef to ensure the proper use of equipment and efficient completion of all tasks.

Maintain personal grooming and hygiene to ensure standards are maintained.

Liaise with the Catering and Stewarding Departments in a professional manner to ensure event objectives are achieved and standards are maintained at all times.

 Financial Management 

Identify optimal and cost-effective use of the resources.

Facilitate the stock take and stock rotation for the assigned section.

Monitor the operation to ensure that food wastage is minimized and to maintain cost effectiveness and profitability in all areas.

 Operational Management 

Adhere to all recipes, methods and instructions from the Executive Chef.

Ensure that company and statutory hygiene standards are maintained.

Ensure that the preparation and presentation of food complies with the standards.

Responsible for the production, preparation and presentation of all food items, in the assigned function, to ensure highest quality at all times.

Ensure to maintain appropriate grooming standards, hygiene and code of conduct.

Coordinate operations with Department Coordinators, Supervisors and other Departmental Managers to ensure operational readiness, efficiency in resource utilization, and the prompt delivery of services.

Ensure to to prevent the use of contaminated products in any process of food preparation.

To ensure that the assigned Kitchen areas, equipments and utensils are always kept as per the standards.

Ensure to adhere to Ibis Chennai City Centre policies and procedures at all times.

Handle additional responsibilities as and when delegated by the Management.

 Hygiene / Personal safety / Environment: 

Ensures that the workplace and storage areas remain clean and tidy, and the safety of consumable goods by always respecting HACCP regulations

Respects the instructions and safety guidelines for the equipment (s)he uses

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) and meets Ibis' ISO 14001 environmental commitments as applicable to the role, if the hotel is involved in the programme.

 Key Contacts 

 Liaises with 

 Responsible for (as assigned) 

Culinary Team

Food & Beverage –Service team


Trainees


 Occupational Health & Safety 

 Employee Responsibility 

All employees are required to co-operate with the OHS Policy and Programs to ensure their own health and safety, and the health and safety of others, in the workplace.


 Management’s Responsibility 

Each manager is responsible, and will be held accountable for taking all practical measures to ensure:

That in the area of their control the OHS Program is complied with and employees are supervised and trained to meet their requirements under the Program.

Employees are consulted in issues which affect their health and safety, and any concerns that they may have been referred to management.