Role Summary
We are seeking a dedicated Commis 2 specializing in Cold Kitchen operations to join the culinary team at a Pullman hotel, part of the globally recognized Accor group. This position requires a skilled professional with a passion for garde manger preparation, food presentation, and adherence to the highest hygiene standards. The successful candidate will contribute to delivering exceptional dining experiences across banquets, outlets, and in-room dining, embodying the brand values of commitment, adaptability, and creativity.
Key Responsibilities
- Prepare and present a wide range of cold dishes, including salads, appetizers, charcuterie, terrines, pâtés, and canapés, following standardized recipes and portion control guidelines.
- Manage mise en place for the cold kitchen section, ensuring all ingredients are prepped, labeled, and stored according to HACCP and food safety regulations.
- Execute buffet displays, platter presentations, and culinary carving with artistic precision for banquets and events.
- Monitor stock levels, rotate perishable items using FIFO method, and communicate requisitions to the Chef de Partie or Sous Chef to minimize waste.
- Maintain impeccable cleanliness and organization of the cold kitchen station, walk-in refrigerators, and preparation areas.
- Assist in menu development and testing of new cold kitchen items, incorporating seasonal and local produce.
- Train and supervise Commis 1 and kitchen stewards assigned to the section, fostering a collaborative and high-performance environment.
- Ensure strict compliance with Accor food safety policies, local municipality regulations, and brand audit requirements.
Qualifications & Experience
- Minimum 2-3 years of experience as a Commis 2 or Demi Chef de Partie in a 5-star hotel or high-volume fine dining restaurant.
- Proven expertise in garde manger, charcuterie, and cold sauce preparation (vinaigrettes, mayonnaise derivatives, aspics).
- Culinary diploma or certificate from a recognized hospitality institute or equivalent professional training.
- Strong knowledge of international cuisine, dietary requirements (vegan, gluten-free, allergen awareness), and modern plating techniques.
- Valid food handler certification and familiarity with ISO 22000 / HACCP management systems.
- Ability to work flexible shifts, including weekends, holidays, and split shifts, in a fast-paced, multicultural kitchen environment.
Core Competencies & Skills
- Technical Skills: Knife skills, butchery basics, fish filleting, cheese knowledge, charcuterie board assembly, molecular gastronomy basics (foams, gels, spherification for cold applications).
- Operational Skills: Inventory management, cost control, waste reduction, recipe standardization, kitchen workflow optimization.
- Soft Skills: Team leadership, clear communication, time management, adaptability under pressure, attention to detail, guest-focused mindset.
- Language: Fluency in English (verbal and written); Arabic or additional languages are an advantage.
- Brand Alignment: Demonstrated commitment to Accor Heartist values — commitment, adaptability, creativity — with a proactive approach to guest satisfaction and colleague engagement.