Executive Chef

3 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 ensuring the highest standards of food quality, presentation, and service.

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 Collaboration: Demonstrate the ability to fill in for other chefs when needed, showcasing your knowledge and skills to ensure seamless service.
  • Recipe Compliance: Adhere to standard recipes and plating guides at all times, maintaining the highest standards of quality and presentation.
  • Market List and Quality Control: Provide the Executive Sous Chef with a daily market list, ensuring that all goods received meet quality and quantity standards.
  • Recipe Development: Assist in developing and costing new recipes as required, working closely with the Executive Sous Chef and Executive Chef.
  • 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 are well explained and that service standards are met.
  • Food Waste Reduction: Implement strategies to minimize food waste without compromising on quality.
  • Process Improvement: Recommend changes to systems and procedures to increase efficiency and improve service levels.
  • Record Keeping: Maintain accurate records and documentation as per 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 operational standards, ensuring that all equipment is properly maintained and that the kitchen is clean and organized.
  • Personal Grooming: Maintain a high standard of personal grooming 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 a positive attitude and respect towards colleagues and other departments, working collaboratively to achieve common goals.
  • Product Knowledge: Stay informed about daily activities and maintain product knowledge of all hotel facilities.
  • Quality Control: Conduct regular checks on food quality, quantity, and presentation, ensuring that all food items meet the highest standards.
  • Communication and Teamwork: Attend communication meetings and daily briefings, staying informed about departmental activities and initiatives.
  • End-of-Shift Procedures: Conduct a thorough check of equipment and the kitchen area at the end of each shift, ensuring that all is in order and that nothing hazardous is left behind.
  • Knowledge Sharing: Share your skills and knowledge with colleagues, contributing to a positive and supportive team environment.
  • HACCP Compliance: Adhere to HACCP standards as per hotel guidelines, ensuring that all food safety protocols are followed.
  • Guest Service: Provide excellent guest service, explaining dishes and recommending food specialties and promotions as needed.

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