Executive Chef

4 weeks ago

Ras alKhaimah, Ra’s al Khaymah, United Arab Emirates Accor Full time
Job Title: Commis 3

We are seeking a highly skilled and experienced Commis 3 to join our culinary team at Accor. As a key member of our kitchen team, you will be responsible for preparing and cooking a variety of dishes to the highest standards.

Key Responsibilities:
  • Inventory Management: Prepare and maintain accurate inventory lists for your station, ensuring that all ingredients and supplies are properly stocked and accounted for.
  • Team Support: Demonstrate the ability to fill in for other chefs when needed, showcasing your knowledge and skills to ensure seamless service.
  • Quality Control: Ensure that all dishes are prepared to the highest standards, adhering to our standard recipes and plating guides at all times.
  • Market List and Goods Receipt: Provide the Executive Sous Chef with a daily market list for your outlet, controlling all goods received to guarantee quality and quantity.
  • Recipe Development and Costing: Assist the Executive Sous Chef in developing new recipes and costing, ensuring that all dishes are profitable and appealing to our guests.
  • Food Promotions and Events: Collaborate with the Executive Sous Chef and Executive Chef to propose and execute special food promotions, events, and activities for your outlet.
  • Communication and Teamwork: Interact and communicate effectively with Outlet Supervisors, ensuring that all food items sent to the outlets are well explained and understood.
  • Food Waste Reduction: Implement strategies to minimize food waste without compromising on food quality.
  • Process Improvement: Recommend changes to systems and procedures to increase efficiency and improve service levels.
  • Record Keeping and Documentation: Maintain accurate records and documentation in your area, adhering to operational control requirements.
  • Communication and Teamwork: Maintain excellent intradepartmental communication, using log books and other memoranda as specified by the Executive Chef.
  • Operational Standards: Perform all duties in accordance with our operational standards.
  • Grooming and Attire: Maintain proper grooming and attire at all times.
  • Training and Development: Attend training classes as scheduled, staying up-to-date with the latest culinary techniques and trends.
  • Teamwork and Respect: Demonstrate full cooperation and respect within the team and other departments.
  • Product Knowledge: Be aware of daily activities and have product knowledge of all hotel facilities.
  • Food Quality and Presentation: Check the quantity and quality of food items, as well as the presence of food labels, before and during service.
  • Communication and Teamwork: Attend communication meetings and daily briefings, ensuring that all team members are informed and aligned.
  • Equipment Maintenance: Check and maintain all equipment at the end of your shift, ensuring that it is properly working, clean, and in its designated place.
  • Shift Handover: Communicate all necessary information to the next shift or supervisor, ensuring a smooth transition and continuity of service.
  • Knowledge Sharing: Share your skills and knowledge with all employees, promoting a culture of collaboration and excellence.
  • HACCP Compliance: Apply HACCP principles as per our hotel standards.
  • Guest Service: Assist guests in explaining dishes and recommending food specialties and promotions, providing exceptional service and ensuring a memorable dining experience.

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