Apprentice – Culinary (Kitchen Trainee)

AccorHotel; Bengaluru; On-site; INR 167,000 - 257,000; Full time

Job summary

AccorHotel Bengaluru is seeking a hungry Hotel Management student or recent graduate for a hands-on kitchen trainee role. You will assist chefs, prepare mise-en-place, and plate dishes under supervision. This fast-paced environment emphasizes hygiene, teamwork, and learning across hot, cold, bakery sections.

Training sessions with the culinary team will help you develop essential skills. Ideal for those eager to learn, with basic food prep knowledge and a positive attitude; prior internship is

Qualifications

• Basic knowledge of food preparation.
• Prior kitchen internship is an advantage but not mandatory.

Responsibilities

• Food Preparation & Cooking
• Assist chefs in basic food preparation such as chopping, cutting, peeling, marinating, and portioning.
• Support in preparing mise-en-place for all sections (hot kitchen, cold kitchen, bakery, pastry, etc.).
• Learn and practice cooking techniques as instructed by senior chefs.
• Plate dishes according to restaurant standards under supervision.
• Ensure cleanliness of workstations, utensils, and equipment at all times.
• Maintain stock levels by assisting in receiving, storing, and rotating food items.
• Follow recipe cards accurately while preparing any items.
• Assist in buffet setup, live counters, and kitchen operations during peak hours.
• Follow all food safety guidelines (HACCP) and maintain high hygiene standards.
• Wear proper uniform, PPE, and practice safe handling of knives and kitchen equipment.
• Ensure waste segregation and reduce food wastage.
• Participate actively in training sessions conducted by the culinary team.
• Shadow chefs to learn techniques, menu planning, and kitchen workflow.
• Develop skills across multiple sections of the kitchen.

Skills

Basic food preparation

Teamwork

Discipline

Fast-paced environment

Hygiene practices

Education

Hotel Management diploma or degree

Job description

Key Responsibilities

• Food Preparation & Cooking
• Assist chefs in basic food preparation such as chopping, cutting, peeling, marinating, and portioning.
• Support in preparing mise-en-place for all sections (hot kitchen, cold kitchen, bakery, pastry, etc.).
• Learn and practice cooking techniques as instructed by senior chefs.
• Plate dishes according to restaurant standards under supervision.

Operational Tasks

• Ensure cleanliness of workstations, utensils, and equipment at all times.
• Maintain stock levels by assisting in receiving, storing, and rotating food items.
• Follow recipe cards accurately while preparing any items.
• Assist in buffet setup, live counters, and kitchen operations during peak hours.

Hygiene & Safety

• Follow all food safety guidelines (HACCP) and maintain high hygiene standards.
• Wear proper uniform, PPE, and practice safe handling of knives and kitchen equipment.
• Ensure waste segregation and reduce food wastage.

Learning & Development

• Participate actively in training sessions conducted by the culinary team.
• Shadow chefs to learn techniques, menu planning, and kitchen workflow.
• Develop skills across multiple sections of the kitchen.

Qualifications

• Hotel Management student / recent graduate or Diploma holder.
• Prior kitchen internship is an advantage but not mandatory.

Additional Information

• Basic knowledge of food preparation.
• Eagerness to learn and positive attitude.
• Good hygiene practices.
• Ability to work in a fast-paced environment.
• Teamwork and discipline.