Commis 1

Accor; Chennai; On-site; INR 201,000 - 290,000; Full time

Job summary

Accor is seeking a kitchen associate in Chennai, India to support daily food production across stations. You will stock ingredients, operate equipment safely and prepare items following standard recipes while controlling portions.

As part of the kitchen team, you will assist with HACCP compliance, maintain cleanliness, and collaborate with colleagues to ensure timely, high-quality service for guests and events. Prior experience and English proficiency are beneficial.

Qualifications

• Minimum primary school education.
• Minimum 1 year of relevant experience in a similar capacity.
• Oral proficiency in English.

Responsibilities

• Stock assigned kitchen with raw materials and ingredients daily.
• Operate electrical and mechanical kitchen equipment safely.
• Prepare items per standard recipe cards with portion control.
• Maintain HACCP and hygiene standards.
• Clean and maintain all equipment in the production area.
• Report hazards or maintenance needs to supervisor.
• Support the team to deliver efficient food service.
• Coordinate with catering and stewarding to meet event objectives.
• Monitor food wastage and control costs.

Skills

Cooking skills

Food safety

Teamwork

English proficiency

Education

Primary school education

Job description

\"Why work for Accor?\"
We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities.
By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/
Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS

Job Description

Operation

• Stock up the assigned kitchen with raw materials and ingredients on a daily basis
• Be familiar with the use of all electrical and mechanical equipment in the kitchen and observe safety precautions when handling them
• Master all basic cooking methods like cutting of ingredients and preparing daily mis-en-place for the assigned station
• Prepare food items as per standard recipe cards whilst maintaining portion control and minimizing wastage
• Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP)
• Clean and maintain all equipment within the food production area
• Promptly report any hazards, unsafe working conditions or equipment which requires repair or maintenance to immediate supervisor.

People Management

• Provide effective support to the team to enable them to provide a range of effective and efficient services.
• Ensure to exceed guest expectations in quality and service of the food products.
• Cooperate with staff in each section as assigned by the Executive Chef to ensure the proper use of equipment and efficient completion of all tasks.
• Maintain personal grooming and hygiene to ensure standards are maintained.
• Liaise with the Catering and Stewarding Departments in a professional manner to ensure event objectives are achieved and standards are maintained at all times.
• Identify optimal and cost effective use of the resources.
• Facilitate the stock take and stock rotation for the assigned section.
• Monitor the operation to ensure that food wastage is minimized and to maintain cost effectiveness and profitability in all areas.

Qualifications

• Minimum Primary school education
• Minimum 1 year of relevant experience in a similar capacity
• Oral proficiency in English language.

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