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Commis chef


	Staff testimonies


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Destinations
Restaurants in Sofitel, Novotel, Mercure and Ibis hotels
Restaurants in Accor Thalassa institutes
Lenôtre restaurants and production laboratories

Overview
The commis chef helps prepare and present dishes.

What I do from day to day ...
…Carry out the preparatory work for creating dishes
…Help prepare dishes so they are ready for guests at the right time
…Help check food items on delivery and tidy them into cold storage
…Keep equipment and work spaces clean and tidy

I ensure that all food dishes are efficiently prepared. I respect the technical instructions, working in accordance with production and presentation guidelines. I am conscientious about cost and waste issues concerning foodstuffs. I respect hygiene and safety regulations.

Spotlight on personality

Thorough and method

Fast and efficient worker

Listening skills and adaptability

Attention to detail and quality

Observant

Well organised

Professional background

Vocational qualification or diploma in hospitality - food & beverage

Previous culinary experience preferred ...but not essential

Good knowledge of basic cooking skills

Familiar with HACCP standards

Special features

Long periods of standing

Team player

Physical and mental staying power

Heavy lifting required

Future prospects

Chef de partie (with training)

Larger hotel or a hotel from another Accor brand

Opportunities abroad

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