Commis I - Continental Cuisine

Company Description

Join us at Accor, where life pulses with passion!​

As a pioneer in the art of responsible hospitality, the Accor Group gathers more than 45 brands, 5,600 hotels, 10,000 restaurants, and lifestyle destinations in 110 countries. While each brand has its own personality, where you will be able to truly find yourself, they all share a common ambition: to keep innovating and challenging the status-quo.​

By joining us, you will become a Heartist®, because hospitality is, first and foremost, a work of heart.​

You will join a caring environment and a team where you can be all you are. You will be in a supportive place to grow, to fulfil yourself, to discover other professions and to pursue career opportunities, in your hotel or in other hospitality environments, in your country or anywhere in the world!​

You will enjoy exclusive benefits, specific to the sector and beyond, as well as strong recognition for your daily commitment.​

Everything you will do with us, regardless of your profession, will offer a deep sense of meaning, to create lasting, memorable and impactful experiences for your customers, for your colleagues and for the planet.

Hospitality is a work of heart,​
Join us and become a Heartist®.

We are seeking an enthusiastic and detail-oriented Commis I - Continental Cuisine to join our culinary team in Mysuru, India. In this entry-level kitchen position, you will work collaboratively with our Executive Chef and kitchen staff to prepare high-quality continental cuisine while maintaining the highest standards of food safety and operational excellence. This role offers an excellent opportunity to develop your culinary skills in a supportive and organized kitchen environment while contributing to exceptional guest experiences.

**Kitchen Operations**

• Stock and organize the assigned kitchen station with raw materials and ingredients on a daily basis, ensuring efficient workflow
• Demonstrate proficiency with all electrical and mechanical kitchen equipment while adhering to safety precautions
• Master fundamental cooking techniques including ingredient preparation, knife skills, and daily mise-en-place setup for your assigned station
• Prepare food items according to standard recipe cards while maintaining precise portion control and minimizing food wastage
• Apply rigorous food safety and hygiene protocols (HACCP standards) throughout all food preparation processes
• Clean, sanitize, and maintain all equipment and work surfaces within the food production area to established standards
• Promptly report any hazards, unsafe working conditions, or equipment requiring repair or maintenance to your immediate supervisor

**Team Collaboration and Service Excellence**

• Provide effective support to kitchen team members to ensure efficient and high-quality service delivery
• Work collaboratively with colleagues across all kitchen sections as directed by the Executive Chef
• Maintain exceptional personal grooming and hygiene standards to uphold organizational expectations
• Coordinate with Catering and Stewarding Departments professionally to achieve event objectives and maintain service standards
• Demonstrate flexibility and willingness to support team members during peak service periods

**Resource Management and Cost Efficiency**

• Identify and implement cost-effective use of kitchen resources and ingredients
• Participate in stock take and stock rotation procedures for your assigned section
• Monitor operations to minimize food wastage and contribute to overall cost-effectiveness and profitability
• Handle ingredients responsibly to prevent contamination and waste

**Operational Standards and Compliance**

• Adhere strictly to all recipes, cooking methods, and instructions provided by the Executive Chef
• Ensure compliance with company and statutory food safety and hygiene standards at all times
• Maintain appropriate presentation standards for all prepared food items
• Uphold organizational policies and procedures consistently
• Accept additional responsibilities as delegated by management with a positive and goal-oriented attitude

**Required Experience**

• Minimum 1 year of relevant experience working in a professional kitchen or similar culinary capacity
• Demonstrated experience with basic cooking methods and food preparation techniques
• Familiarity with kitchen equipment operation and maintenance

**Required Education and Language Skills**

• Minimum primary school education
• Oral proficiency in the English language

**Required Skills and Competencies**

• Strong attention to detail in food preparation and plating
• Knowledge of food safety and hygiene standards (HACCP protocols)
• Ability to follow recipes and instructions precisely
• Excellent organizational and time management skills
• Physical stamina and ability to work in a fast-paced kitchen environment
• Strong teamwork and collaborative communication skills
• Willingness to learn and adapt to new cooking techniques and procedures
• Commitment to maintaining personal hygiene and grooming standards

**Preferred Skills**

• Experience with continental cuisine preparation
• Knowledge of portion control and inventory management
• Familiarity with kitchen safety protocols and best practices
• Ability to work flexible shifts, including evenings and weekends as required