Commis I at Accor

Chennai, tamil nadu, India -

Full Time

Start Date

Immediate

Expiry Date

09 Mar, 26

Salary

0.0

Posted On

09 Dec, 25

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Skills, Food Safety Certification, Knife Skills, Kitchen Equipment Operation, Food Cost Control, Inventory Management, Teamwork, Communication Skills, Organizational Skills, Multitasking, Attention to Detail, Flexibility, Passion for Culinary Arts, Recipe Following, Hygiene Standards, HACCP Compliance

Industry

Hospitality

Description

Company Description Why work for Accor? We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities. By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/ Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS" Job Description Organizes together with the Chef de Partie shifting in the section with regard to mise-en-place production and its service. Takes orders from his/her Chef de Partie and carry them out in the correct manner. Is responsible for completing the daily checklist regarding mise-en-place and food storage. Together with his/her Chef de Partie writes daily wine, dry store, food requisitions and kitchen transfers on the appropriate forms for the approval of Sous Chef in order to achieve the high stock rotation desired in his/her section. Maintains good Heartist’s relations and motivate Heartists. Works to the specifications received by the Chef de Partie regarding portion size, quantity and quality as laid down in the recipe index. Attends daily meeting with the Chef de Partie and other meetings as requested by the Sous Chef. Checks the main information board regarding changes in any Banquets or other information regarding the organization. Reports any problems regarding failure of machinery and small equipment to the Chef de Partie and to follow up and ensure necessary work has been carried out. Passes all information to the next shift about functions. Maintains the Hygiene and HACCP records in accordance to the regulations. You will adhere to Hotel’s Hygiene and HACCP standards and ensure it’s Standard Operating Procedures and Requirements are fully met. Qualifications High school diploma or equivalent; culinary school degree preferred. 1-2 years of experience in a similar role in a five-star hotel. Strong culinary skills, knowledge of various cuisines and cooking techniques, and attention to detail in food presentation. Food Safety Certification required. Proficiency in knife skills and operation of standard kitchen equipment. Basic understanding of food cost control and inventory management. Ability to work in a fast-paced, high-pressure environment. Excellent teamwork and communication skills. Flexibility to work various shifts, including weekends and holidays. Strong organizational skills and ability to multitask effectively. Passion for culinary arts and commitment to continuous learning. Ability to follow recipes accurately and maintain consistency in food preparation.

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Responsibilities

The Commis I organizes mise-en-place production and service under the guidance of the Chef de Partie. They are responsible for maintaining hygiene standards and completing daily checklists related to food storage and preparation.