Commis Chef

Accorhotel; New Delhi; On-site; INR 400,000 - 700,000; Full time

Job summary

Accor in New Delhi, India is seeking a skilled kitchen professional to oversee and execute food production across all sections. You will prepare, cook, and plate dishes, maintaining high standards of quality and presentation in line with trusted recipes and Accor guidelines.

The role requires strong knife skills, knowledge of HACCP procedures, and ability to work collaboratively with stewarding and other departments to ensure smooth operation across outlets and events.

Qualifications

• Thorough knowledge of menus, recipes, and food preparation techniques across kitchen sections.
• Strong knife skills and understanding of HACCP procedures and food safety regulations.
• Knowledge of Accor standards and guest service expectations.
• Ability to cooperate with all departments to ensure smooth food delivery.

Responsibilities

• Check equipment prior to service and ensure kitchen setups comply with Chef guidelines.
• Prepare and cook items across all kitchen sections, including mise-en-place, fish, meat, poultry, seafood, and vegetables.
• Maintain quality and presentation of all dishes following recipes and specifications for consistency.
• Follow HACCP procedures in production and galley maintenance to ensure safety and hygiene.
• Provide backup support for service lines and assist during banquet functions and external events.
• Perform opening and closing procedures as assigned.

Skills

Knife skills

HACCP knowledge

Food safety

Teamwork

Communication

Job description

Financial:

• Oversee stock take, rotation, and monitor operating supplies to minimise food wastage and maintain cost effectiveness.

Operational:

• Check all equipment prior to service and ensure front of house food set ups comply with Chef guidelines.
• Prepare and cook food items across all kitchen sections, including mise-en-place, processing of meat, poultry, seafood, and vegetables.
• Maintain quality and presentation of all food served, following company recipes and specifications to ensure consistency.
• Follow all HACCP procedures in food production and galley maintenance, ensuring environmental separation standards are observed.
• Provide backup support for service lines and perform cooking duties at banquet functions and external events.
• Perform opening and closing procedures as assigned.

Team Management & Communication:

• Promote teamwork and cooperate with all departments to ensure smooth food delivery and service.
• Communicate effectively with Stewarding, F&B Outlets, and other departments to coordinate operations.

General Duty:

• Demonstrate thorough knowledge of menus, recipes, and food preparation techniques across all kitchen sections.
• Possess strong knife skills and comprehensive understanding of HACCP procedures and food safety regulations.
• Monitor consumption, stores, and receiving to ensure compliance with Accor standards.
• Be conversant with all hotel services and facilities to provide informed recommendations on food and beverage combinations.
• Perform all other tasks assigned by senior management.