Commis de Cuisine

AccorHotel

Reporting to the Chef de Partie, the responsibilities and essential functions of the position include, but are not limited to:

• Prepare and plate all dishes, whether for the menu or the buffet, in accordance with the recipes and standards of the hotel;
• Actively share ideas, opinions and suggestions during daily preparatory meetings;
• Ensure proper product rotation in all cold storage rooms to reduce waste;
• Ensure that the requisitions for the storage room are accurate;
• To know perfectly all the dishes on the menu, the daily specials and the promotions;
• Ensure the cleanliness and maintenance of all work areas, utensils and equipment;
• Adhere to all policies, procedures and service standards related to kitchens;
• Respect all hygiene and safety policies when handling food and beverages;
• Other tasks, such as those assigned.