Commis Chef at Accor

• Maintain performance standards as per the Departmental Operations Manual and Hotel Policy.
• Ensure timely, accurate delivery of fresh/cooked meats, fish and seafood to each kitchen section in required quantities and quality.
• Prepare all dishes following brand-standard recipes and presentation.
• Consult with senior chefs regarding food production requirements for special events or outside catering.
• Inspect deliveries from suppliers to confirm they meet Kitchen Department standards.
• Store all stocks securely and under correct conditions for each commodity type.
• Apply portion control per standard recipes and actively minimize waste.
• At end of service, switch off and clean workstations and surfaces.
• Maintain cleanliness of all work areas, butchery equipment and utensils to hotel hygiene standards.
• Operate butchery equipment safely and correctly for efficiency and personal safety.
• Support implementation of food safety and hygiene standards, including HACCP and municipal regulations.
• Participate in training and development programs to enhance personal and departmental standards.
• Adapt flexibly to changes in Food & Beverage operations as directed by the hotel.
• Rotate across different kitchen outlets of the department as needed.
• Perform any other reasonable duties assigned by supervisors.

• 1 year experience in similar role and industry.
• Experience in 4 types of Indian regional/modern tandoor bread and kebabs veg & non veg.
• An ability to demonstrate your confident personality and a passion to learn and be challenged.
• Strong understanding of modern food trends.
• Willing to work a range of shifts per week for breakfast, lunch and dinner

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