Commis I at Accor

Kochi, kerala, India -

Full Time

Start Date

Immediate

Expiry Date

12 Mar, 26

Salary

0.0

Posted On

12 Dec, 25

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

South Indian Cuisine, North Indian Cuisine, Continental Cuisine, Multicuisine Experience, Time Management, Task Management, Teamwork, Communication Skills, HACCP Guidelines, Food Presentation, Mise En Place, Waste Management, Customer Service, Creativity, Planning, Organization

Industry

Hospitality

Description

Job Description Knowledge & Experience in South Indian, North Indian and Continental cuisine is mandatory. .Multicuisine experience is required The ability to make requisitions of all items needed for the next day, with the assistance of the Chef de Partie or senior chef on duty. The ability to prioritise, plan and organise your daily tasks in order to ensure on time delivery as required. The ability to follow instruction and work closely with the Chef De Partie and Executive Chef. The ability to work closely with the Chef de Partie or senior chef in preparing mise en place. The ability to work as directed on station of assignment under the appropriate Chef de Partie or senior chef. To report in the kitchen at your station at scheduled times regardless of beginning off shift or returning from meal break The ability to follow HACCP guidelines and municipality regulations at all times. The ability to follow clean as you go policy and keep work area clean at all times. The ability to taste and season the food appropriately and to ensure it is well presented and of the standard and quality required before serving it to the guest. The ability and desire to proactively learn, test and sample (eat) all world cuisines by whatever means possible whether through hotel programs and training or self-taught research and development. The ability to keep waste to a minimum and work in a proactive manner to assist in meeting budgeted food cost levels The ability to maintain a cooperative working relationship with fellow heartist The ability to perform other tasks or projects as assigned by hotel management and staff The ability to leave enough mise en place for the next shift and utilize formalized production lists and following a shift-handover SOP. Qualifications Minimum 4 to 5 Year with experience in North Indian, South Indian & Continental cuisine Diploma/Degree in Hotel Management Creative and passionate about food and customer service Excellent time & task management skills Able to work in a high-pressure environment Excellent interpersonal and communication skills; a team player.

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Responsibilities

The Commis I is responsible for preparing mise en place and assisting the Chef de Partie or senior chef in daily kitchen operations. They must ensure food quality and presentation meet the required standards while adhering to hygiene and safety regulations.