Commis II at Accor

Kochi, kerala, India -

Full Time

Start Date

Immediate

Expiry Date

20 May, 26

Salary

0.0

Posted On

19 Feb, 26

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

South Indian Cuisine, Multicuisine Experience, Requisition Making, Prioritizing, Planning, Organizing, Following Instructions, Mise En Place Preparation, HACCP Guidelines, Municipality Regulations, Clean As You Go Policy, Food Tasting, Food Seasoning, Food Presentation, Waste Minimization, Cost Control

Industry

Hospitality

Description

Job Description We're hiring at Ibis Kochi City Centre. We are looking for a passionate and dedicated candidates to join our team, key responsibilities include: Knowledge & Experience in south Indian Cuisine mandatory. We are looking for a candidate with expertise in South Indian Cuisine .Multicuisine experience is added advantage 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 senior chef, Sous Chef 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 1 Year experience in South Indian Cuisine Apprenticeship or any other culinary certificate/diploma an advantage 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. Job-Category: Culinary Job Type: Permanent Job Schedule: Full-Time

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Responsibilities

Key responsibilities involve preparing mise en place, following instructions from senior chefs, and ensuring food is seasoned, presented, and meets quality standards before serving guests. The role also requires managing daily tasks, making requisitions, and adhering strictly to hygiene and safety regulations.