Commis

Accor; Bengaluru; Sur place; INR 279 000 - 469 000; Plein temps

Résumé du poste

Accor in Bengaluru is seeking a talented Chef de Partie to join our luxury kitchen team. You will assist in mise-en-place, follow recipes, manage portions, and ensure high standards of quality and hygiene in a fast-paced hotel environment.

Join a five-star international chain and contribute to flawless service, collaborate with chefs, and grow your culinary skills while maintaining HACCP records and supporting daily kitchen operations.

Qualifications

• Completed kitchen apprenticeship or chef training program of at least one year.
• Ability to read and follow recipes with precision.
• Experience in a five-star international hotel is preferred.

Responsabilités

• Organize mise-en-place and coordinate with section chefs for service.
• Takes orders from Chef de Partie and executes them accurately.
• Complete daily checklist for mise-en-place and storage.
• Prepare wine, dry store, and kitchen transfers with approvals from Executive/Sous Chef.
• Maintain good colleague relations and motivate the team.
• Adhere to portion sizes, quantities, and quality per recipe index.
• Attend daily meetings with Chef de Cuisine and other leaders.
• Monitor information boards for Banquet changes and org updates.
• Report equipment issues to Chef de Cuisine and ensure follow-up.
• Pass information to the next shift and maintain HACCP records.

Connaissances

Reading recipes

Cooking knowledge

Experience in luxury hotel

Formation

Kitchen apprentice or chef training courses (≥1 year)

Description du poste

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.

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 Executive Chef/ Sous Chef in order to achieve the high stock rotation desired in his/her section
• Maintains good colleagues relations and motivate colleagues
• 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 Cuisine and other meetings as requested by the Executive Chef/ 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 Cuisine 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
• Other tasks as assigned.

Qualifications

• Completed kitchen apprentice or chefs training courses for at least one year
• At least 1 or 2 years in a five start international chain hotel
• Should understand how to read recipes and a good knowledge of cooking

Additional Information

Your team and working environment:
In 1-2 sentences, introduce the team, property or office environment in a way that reflects the culture
Note: Customization may be included for any specific local or legislative requirements, such as work permits
Our commitment to Diversity & Inclusion:
We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.