Commis Chef

**Job Description**:
Professional techniques / Production
- Creates and presents the dishes in line with cooking instructions and supervisor's instructions
- Adapts work to fluctuations in level of activity, to special events and particular guests
- Helps receive deliveries and tidies food items according to storage guidelines
- Is responsible for the high standard of dishes prepared

Management and administration
- Follows the cooking instructions and preparation processes to the letter
- Avoids wasting food items
- Helps with inventories

Hygiene / Personal safety / Environment
- Ensures that the workplace remains clean and tidy, and the safety of consumable goods by always respecting HACCP regulations
- Respects the instructions and safety guidelines for the equipment used
- 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)

Work Experience

Vocational diploma in food & beverage studies and/or anyone eager to work in the sector regardless of their educational background, pending validation of their skills and motivations

**Benefits**:

- Competitive salary & service charge
- 12 annual leaves per year
- Working 9 hours per day, 5 days per week
- Social insurance, medical insurance, unemployment insurance
- 24/7 health care and accident insurance during the term of labour contract
- Annual staff outing
- Accor Training & Career Development