Current jobs related to Commis Chef - Hamilton Ontario EH, Ontario - Accor Hotels

• Job Schedule: Temps Complet
• Job Type: CDI
• Job Category: Cuisine
• Brands: ACCOR

Location: Cape Grace, A Fairmont Managed Hotel, Cape Town, South Africa

Reference: REF35245N

Region: Luxury & Lifestyle

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.

About Fairmont Hotels & Resorts: At Fairmont Hotels & Resorts we offer our guests the finest hospitality experience in each of our destinations. We know that to offer our guests the best, we first need to offer our employees the best. That is why you'll find exceptional work opportunities throughout North America and the Caribbean, Europe and Africa, the Middle East and Asia Pacific, as well as industry-leading training, career development, recognition and rewards. Fairmont Hotels & Resorts is a celebrated collection of hotels that includes landmark locations like London's The Savoy, New York's The Plaza, and Shanghai's Fairmont Peace Hotel. Our teams are guided by values of Respect, Integrity, Teamwork and Empowerment: we employ the highest ethical and quality standards, treating all colleagues with fairness and dignity. A community and environmental leader, Fairmont is also regarded for responsible tourism practices and award-winning Green Partnership program. An exciting future awaits

Job Description:

Scope of position:

The Commis Chef will be focused, with special attention placed upon continuous practice to master skills and tasks assigned to them by their supervisors. Always act in a professional manner using the company’s Mission, Vision, and Values. The Commis Chef will strive to exceed guest expectations and take the culinary team to go from good to great.

Responsibilities:

Communication and Conduct:

• Attend daily shift briefings to keep yourself informed of daily operational requirements.
• Communicate daily with supervisors to ensure open lines of communication.
• Promote a fun/professional and disciplined work environment.
• Actively share ideas, opinions & suggestions in daily shift briefings.
• Always present yourself in a full chef’s uniform following all personal hygiene and grooming requirements.
• Support & motivate kitchen colleagues.

Health and Safety:

• Always promote Health and Safety.
• Ensure personal knives and tools are at the utmost cleanliness and always maintained.
• Ensure proper hygiene practices are always followed in line with the Food Safety Programme.
• Ensure that all areas in the kitchen are always kept clean and tidy.
• Adopt a clean as you go approach.
• Assist in clearing, cleaning, washing within the kitchen, including in-depth cleaning, using any approved specialized products and methods laid down.

Stock Management:

• Maintain cleanliness and proper rotation of stock in all chillers following FIFO system.
• Ensure storeroom requisitions are accurate to minimize repeat visits.
• Ensure stock is stored and labelled correctly.

Training and Development:

• Undergo training in both formal courses and on-the-job to develop cooking and kitchen organizational skills.
• Actively seek tools for self-growth and development.
• Complete all assigned training on Ines.

Sustainability and Stock:

• Minimize wastage/spoilage and record wastage on Winnow system.
• Aid stock taking within the total Kitchen Department in conjunction with the Head Chef.

Food Quality and Control:

• Perform tasks to the standards & expectations set forth, ensuring that all food cooked and served is of high quality and served at a safe and appropriate temperature.
• Daily checks of all mise en place to ensure freshness & quality standards.
• Complete assigned tasks in an efficient and timely manner.
• Act as an extension of kitchen managers to ensure food consistency & quality.
• Assign and follow up tasks as dictated by business volumes and supervisors.
• Perform any other reasonable duties as required by the department head.

Qualifications:

• Have a strong passion for food.
• 1 year of experience in food production environment.
• Food Hygiene and Safety trained.
• Have an enthusiastic and positive attitude.
• Be driven to succeed.
• Must possess outstanding guest services skills, professional presentation, and sophisticated communication skills.
• Proficient in the English language (verbal & written), second language is an asset.
• Must be able to handle a multitude of tasks in an intense, ever-changing environment.
• Previous service experience an asset.
• Available to work flexible hours that may include early mornings, weekends and/or holidays.
• Highly responsible & reliable.
• Ability to work well under pressure in a fast-paced environment.
• Ability to work cohesively with fellow colleagues as part of a team.

Our commitment to Diversity & Inclusion:

We are an inclusive company, and our ambition is to attract, recruit and promote diverse talent.