Commi - (Oriental)

Accorhotel; Lucknow; On-site; INR 167,000 - 279,000; Full time

Job summary

Accor is seeking an entry-level Oriental Kitchen Cook in Lucknow. You will prepare mise en place and assist in cooking Oriental dishes while maintaining quality and hygiene standards.

The role requires a Diploma or Certificate in Hotel Management or Culinary Arts, 0-2 years of kitchen experience, and knowledge of food safety practices. Freshers may apply; factory-style kitchen environment with opportunities for growth in hospitality.

Qualifications

• Diploma or certificate in Hotel Management or Culinary Arts.
• 0-2 years of experience in a professional kitchen; freshers may apply.
• Basic knowledge of Oriental cuisine and cooking techniques.
• Knowledge of food safety, hygiene and HACCP standards.
• Ability to prepare mise en place and handle kitchen equipment.

Responsibilities

• Ensure the Oriental kitchen is stocked with required ingredients and raw materials.
• Prepare mise en place and assist in cooking Oriental dishes as per standard recipes.
• Maintain food quality, presentation, portion control and consistency.
• Follow food safety, hygiene and HACCP standards.
• Ensure proper storage of ingredients and minimize food wastage.
• Clean and maintain kitchen equipment and workstations.
• Report hazards, equipment faults and maintenance requirements to the supervisor.
• Follow hotel fire, life safety and emergency procedures.
• Attend departmental briefings, meetings and training sessions.
• Maintain personal grooming and hygiene standards.
• Perform other duties assigned by management.

Skills

Basic knowledge of Oriental cuisine

Food safety & HACCP standards

Mise en place & kitchen equipment

Portion control & food storage

Education

Diploma or certificate in Hotel Management or Culinary Arts

Job description

Joinus at Accor,wherelife pulseswithpassion!

As apioneerin the art ofresponsiblehospitality, the Accor Groupgathersmorethan45 brands, 5,600hotels, 10,000 restaurants, and lifestyle destinations in 110 countries.Whileeachbrand hasitsownpersonality,whereyouwillbeable totrulyfindyourself,theyallshareacommonambition: tokeepinnovatingandchallengingthestatus-quo.

Byjoiningus,youwillbecomeaHeartist, becausehospitalityis, first andforemost, aworkofheart.

Youwilljoinacaringenvironmentand a teamwhereyoucanbeallyouare. Youwillbein asupportiveplace togrow, tofulfilyourself, todiscoverotherprofessions and topursuecareeropportunities, inyourhotelor inotherhospitalityenvironments, inyourcountry oranywherein the world!

Youwillenjoyexclusivebenefits,specificto thesectorandbeyond, aswellasstrongrecognition foryourdailycommitment.

Everythingyouwilldowithus,regardlessofyourprofession,willofferadeepsenseofmeaning, tocreatelasting,memorableandimpactfulexperiencesforyourcustomers,foryourcolleaguesand for theplanet.

Hospitalityisaworkofheart,
Joinus andbecomeaHeartist.

Primary Responsibilities - Operation

• Ensure the Oriental kitchen is stocked with required ingredients and raw materials.

• Prepare mise en place and assist in cooking Oriental dishes as per standard recipes.

• Maintain food quality, presentation, portion control and consistency.

• Follow food safety, hygiene and HACCP standards.

• Ensure proper storage of ingredients and minimize food wastage.

• Clean and maintain kitchen equipment and workstations.

• Report hazards, equipment faults and maintenance requirements to the supervisor.

Other Responsibilities

• Follow hotel fire, life safety and emergency procedures.

• Attend departmental briefings, meetings and training sessions.

• Maintain personal grooming and hygiene standards.

• Perform other duties assigned by management.

Main Complexity / Critical Issues

• Maintain the quality and consistency of Oriental cuisine.

• Ensure timely preparation and efficient kitchen operations.

• Control food costs and wastage while adhering to hygiene standards.

Qualifications

• Diploma or certificate in Hotel Management or Culinary Arts.

• 0-2 years of experience in a professional kitchen; freshers may apply.

Expertise

• Basic knowledge of Oriental cuisine and cooking techniques.

• Knowledge of food safety, hygiene and HACCP standards.

• Ability to prepare mise en place and handle kitchen equipment.

• Understanding of portion control, food storage and wastage management.