Commis I/ Pastry

"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.

By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit

Do what you love, care for the world, dare to challenge the status quo #BELIMITLESS"

1. The ability to follow instruction and work closely with the senior chef, executive sous chef and executive chef.
2. The ability to work closely with the Chef de Partie or senior chef in preparing mise en place.
3. The ability to work as directed on station of assignment under the appropriate chef de partie or senior chef.
4. To report in the kitchen at your station at scheduled times regardless of beginning off shift or returning from meal break.
5. To wear uniforms according to Mövenpick standards.
6. The ability to work closely with standard recipes, photos and plate presentations in order to maintain quality standards and presentation in accordance with Mövenpick established guidelines and standards
7. The ability to work neatly and clean; keeping all work areas and refrigerators organized and in accordance with sanitary requirements. "first in first out" & "if you make the mess, you clean it up"
8. The ability to follow HACCP guidelines and municipality regulations at all times.
9. The ability to follow clean as you go policy and keep work area clean at all times.
10. The ability to taste and season the food appropriately and to ensure it is well presented and of the standard and quality required before serving it to the guest.
11. The ability and desire to proactively learn, test and sample (eat) all world cuisines by whatever means possible whether through hotel programs and training or self-taught research and development.
12. The ability to keep waste to a minimum and work in a proactive manner to assist in meeting budgeted food cost levels
13. The ability to maintain a cooperative working relationship with fellow employees
14. The ability to perform other tasks or projects as assigned by hotel management and staff
15. The ability to leave enough mise en place for the next shift and utilize formalized production lists and following a shift-handover sop
16. The ability to accommodate all food server's requests when possible regarding guest's dietary requirements, personal preference and requests
17. The ability to handle and rotate food according to established procedures.
18. The ability to maintain the work area and equipment in a safe and sanitary manner.
19. The ability to maintain a positive attitude and a professional disposition.
20. The ability to maintain a full line of communication with supervisors and fellow workers and all hotel associates.
21. The ability to prepare and plate items (food orders) received from F&B staff regardless of hand-written or computer printed media in a timely and accurate manner.
22. The ability to check and complete mise en place pars in setting up the station.
23. The ability to turn off all equipment ensuring no safety hazard has been left behind
24. The ability to set up station properly and on time for each service period.
25. The ability to make sure all food is prepared by recipes designated by the chef de cuisine or senior chef.
26. The ability to make sure quality and quantity meets our standard.
27. The ability to notify chef de cuisine or senior chef of any problems or complaints as when they arise.
28. The ability to not leave your section without doing the final check.
29. The ability to be able to work in another area when needed and take part in cross training when directed.
30. The ability to be able to assist in same day preparation and advance preparation for another station as instructed by the supervisor
31. The ability to all food items for storage must be covered, dated and labelled according established guidelines, standards and checklists.
32. The ability to be able to work unsupervised.
33. The ability to be able to be flexible to the business demands and working hours.
34. The ability to; throughout the working day switch off and clean oven tops, kitchen equipment and work areas as well as all work surfaces.
35. The ability to be able to assist and direct the stewards with the daily cleaning tasks.
36. Breaks and meals, as laid down in the LSOP. 2 x 15 min. And 1 x 30 min. For lunch and dinner, depending on hours of work
37. Follow all kitchen regulations as outlined and directed
38. Swipe in and out has to be done in uniform, not before getting changed.
39. The ability to follow instruction and work closely with the senior chef, executive sous chef and executive chef.
40. The ability to work closely with the Chef de Partie or senior chef in preparing mise en place.
41. The ability to work as directed on station of assignment under the appropriate chef de partie or senior chef.
42. To report in the kitchen at your station at scheduled times regardless of beginning off shift or returning from meal break.
43. To wear uniforms according to Mövenpick standards.
44. The ability to work closely with standard recipes, photos and plate presentations in order to maintain quality standards and presentation in accordance with Mövenpick established guidelines and standards
45. The ability to work neatly and clean; keeping all work areas and refrigerators organized and in accordance with sanitary requirements. "first in first out" & "if you make the mess, you clean it up"
46. The ability to follow HACCP guidelines and municipality regulations at all times.
47. The ability to follow clean as you go policy and keep work area clean at all times.
48. The ability to taste and season the food appropriately and to ensure it is well presented and of the standard and quality required before serving it to the guest.
49. The ability and desire to proactively learn, test and sample (eat) all world cuisines by whatever means possible whether through hotel programs and training or self-taught research and development.
50. The ability to keep waste to a minimum and work in a proactive manner to assist in meeting budgeted food cost levels
51. The ability to maintain a cooperative working relationship with fellow employees
52. The ability to perform other tasks or projects as assigned by hotel management and staff
53. The ability to leave enough mise en place for the next shift and utilize formalized production lists and following a shift-handover sop
54. The ability to accommodate all food server's requests when possible regarding guest's dietary requirements, personal preference and requests
55. The ability to handle and rotate food according to established procedures.
56. The ability to maintain the work area and equipment in a safe and sanitary manner.
57. The ability to maintain a positive attitude and a professional disposition.
58. The ability to maintain a full line of communication with supervisors and fellow workers and all hotel associates.
59. The ability to prepare and plate items (food orders) received from F&B staff regardless of hand-written or computer printed media in a timely and accurate manner.
60. The ability to check and complete mise en place pars in setting up the station.
61. The ability to turn off all equipment ensuring no safety hazard has been left behind
62. The ability to set up station properly and on time for each service period.
63. The ability to make sure all food is prepared by recipes designated by the chef de cuisine or senior chef.
64. The ability to make sure quality and quantity meets our standard.
65. The ability to notify chef de cuisine or senior chef of any problems or complaints as when they arise.
66. The ability to not leave your section without doing the final check.
67. The ability to be able to work in another area when needed and take part in cross training when directed.
68. The ability to be able to assist in same day preparation and advance preparation for another station as instructed by the supervisor
69. The ability to all food items for storage must be covered, dated and labelled according established guidelines, standards and checklists.
70. The ability to be able to work unsupervised.
71. The ability to be able to be flexible to the business demands and working hours.
72. The ability to; throughout the working day switch off and clean oven tops, kitchen equipment and work areas as well as all work surfaces.
73. The ability to be able to assist and direct the stewards with the daily cleaning tasks.
74. Breaks and meals, as laid down in the LSOP. 2 x 15 min. And 1 x 30 min. For lunch and dinner, depending on hours of work
75. Follow all kitchen regulations as outlined and directed
76. Swipe in and out has to be done in uniform, not before getting changed.

Your team and working environment:

In 1-2 sentences, introduce the team, property or office environment in a way that reflects the culture

Note: Customization may be included for any specific local or legislative requirements, such as work permits

Our commitment to Diversity & Inclusion:

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