Avaliações de funcionários da empresa Accor: Commis
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usually i had the late shift, what included the proper work behind the bar, serve food to the customers and teaching the trainees. I learned how to organise myself and trainees, how to order for the Bar and assisted my F&B manager.
*Every day is busy, there is always something new to learn and discover. *I have learned a lot, like techniques that you will not learn from school. Fast ways in preparation of vegetables, butchey (meat, poultry, fish.), actual cooking and banquet kitchen service. *The management is good, they are very strict with hygiene and sanitation. *My colleagues are very good and reliable. *It is always hard when you are new to a job but thru practice and every days work makes it easy. *New learnings and experience in the culinary field.
Advanced kitchen tools and equipments, a range of high quality ingredients, huge kitchens that practices western to asian cuisines.
A typical day at work was when their were less orders. I learned a lot many things with accor group. Management is good everyone at least has 1-12 years of experience. Co- workers are very cooperative and their is no communication barrier. Till now i didn't find anything hard. The most enjoyable part of the job is when their are a lot many orders and restaurant is all sold out.
as of now never experienced
when operations are busy
Maintaining a high standard of specified work in accordance to the Head Chef’s instructions. Preparing and cooking food at the highest quality. Keeping high standards cleanliness of kitchen standards. Assisting the acceptance of deliveries. I maintain accurate portions. Putting ideas and skills into practice at all times. I carry out orders effectively remaining calm while multitasking different orders simultaneously doing it in a fair amount of time. I perform well under pressure staying focused and succeeding.
The great Management, friendly environment, safe venue to work, always the thing to learn, EEO, Always bring new training and development programme.
staff discount parking facility, discount canteen meal, free uniform and loundry serviceetc.
Always offer short break
it was hard at first but because of my age and vast work knowledge in many fields I maintained, for four years and learned how to multi-task. the hardest part was prepping for weddings and multiple in house guests at the same time with only two chefs and up to two hundred people to cater for, if you want fast, wellll,!!!.
how to work in a fast moving invironment
long hours little holidays
Actually ....the hotel where im working currently 's very nice ..but i really want to look forward to work with some other luxury properties..........where i can learn more than this...because my profession always need to learn.....
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