Commis II - Continental Cuisine

Company Description

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®.

Job Description

We are seeking a detail-oriented and collaborative Commis II - Continental Cuisine to join our culinary team in Mysuru, India. In this role, you will work alongside our Production team to prepare exceptional continental cuisine while maintaining the highest standards of food quality, safety, and presentation. As a Commis II, you will support the kitchen operations under the guidance of the Sous Chef, Executive Chef, or Chef de Partie, contributing to an efficient and organized kitchen environment that exceeds guest expectations.

Assist the Production team in food preparation and execution of continental cuisine dishes according to established recipes and standardsPerform assigned duties in various kitchen sections as directed by the Sous Chef, Executive Chef, or Chef de PartiePrepare, cook, and present food items with meticulous attention to detail and consistency in qualityAdhere strictly to all HACCP procedures and maintain clear, organized records to ensure food safety complianceMaintain and organize assigned kitchen areas, equipment, and utensils to established standardsSupport efficient kitchen operations by identifying cost-effective use of resources and minimizing food wastageParticipate in stock rotation and inventory management for assigned sections to ensure optimal resource utilizationCollaborate effectively with team members across all kitchen sections to ensure smooth workflow and timely service deliveryMaintain exceptional personal grooming, hygiene, and adherence to the hotel's code of conduct at all timesPrevent the use of contaminated products in any food preparation process and report any concerns to managementCoordinate with Catering and Stewarding Departments to ensure event objectives are achieved and standards are maintainedHandle additional responsibilities and special projects as delegated by managementEnsure compliance with company and statutory hygiene standards and the hotel's environmental commitments

Qualifications

**Required Qualifications:**

Minimum primary school educationMinimum 1 year of relevant experience in a similar culinary capacityOral proficiency in English languageComprehensive knowledge of continental cuisine preparation techniquesStrong understanding of food safety, sanitation, and HACCP proceduresProficiency in kitchen equipment operation and maintenanceAbility to follow recipes and instructions with precision and consistencyPhysical stamina to work in a fast-paced kitchen environmentExcellent organizational and time management skillsStrong collaborative and interpersonal skills with the ability to work effectively in a team environment

Preferred Qualifications

Formal culinary training or certification in food preparationExperience working in a hotel or fine dining establishmentKnowledge of inventory management and stock rotation practicesDemonstrated ability to work under pressure while maintaining quality standardsExperience with food costing and waste reduction initiativesBilingual capabilities (English and local language proficiency)Willingness to learn new techniques and adapt to evolving kitchen standards