Commis II - Continental Cuisine

Company Description

Join us at Accor, where life pulses with passion! ​

As a pioneer in the art of responsible hospitality, the Accor Group gathers more than 45 brands, 5,600 hotels, 10,000 restaurants, and lifestyle destinations in 110 countries. While each brand has its own personality, where you will be able to truly find yourself, they all share a common ambition: to keep innovating and challenging the status-quo.​

By joining us, you will become a Heartist®, because hospitality is, first and foremost, a work of heart.​

You will join a caring environment and a team where you can be all you are. You will be in a supportive place to grow, to fulfil yourself, to discover other professions and to pursue career opportunities, in your hotel or in other hospitality environments, in your country or anywhere in the world!​

You will enjoy exclusive benefits, specific to the sector and beyond, as well as strong recognition for your daily commitment.​

Everything you will do with us, regardless of your profession, will offer a deep sense of meaning, to create lasting, memorable and impactful experiences for your customers, for your colleagues and for the planet.

Hospitality is a work of heart , ​

Join us and become a Heartist ®.

We are seeking a detail-oriented and collaborative Commis II - Continental Cuisine to join our culinary team in Mysuru, India. In this role, you will work alongside our Production team to prepare exceptional continental cuisine while maintaining the highest standards of food quality, safety, and presentation. As a Commis II, you will support the kitchen operations under the guidance of the Sous Chef, Executive Chef, or Chef de Partie, contributing to an efficient and organized kitchen environment that exceeds guest expectations.

Assist the Production team in food preparation and execution of continental cuisine dishes according to established recipes and standards

Perform assigned duties in various kitchen sections as directed by the Sous Chef, Executive Chef, or Chef de Partie

Prepare, cook, and present food items with meticulous attention to detail and consistency in quality

Adhere strictly to all HACCP procedures and maintain clear, organized records to ensure food safety compliance

Maintain and organize assigned kitchen areas, equipment, and utensils to established standards

Support efficient kitchen operations by identifying cost-effective use of resources and minimizing food wastage

Participate in stock rotation and inventory management for assigned sections to ensure optimal resource utilization

Collaborate effectively with team members across all kitchen sections to ensure smooth workflow and timely service delivery

Maintain exceptional personal grooming, hygiene, and adherence to the hotel's code of conduct at all times

Prevent the use of contaminated products in any food preparation process and report any concerns to management

Coordinate with Catering and Stewarding Departments to ensure event objectives are achieved and standards are maintained

Handle additional responsibilities and special projects as delegated by management

Ensure compliance with company and statutory hygiene standards and the hotel's environmental commitments

**Required Qualifications:**

Minimum primary school education

Minimum 1 year of relevant experience in a similar culinary capacity

Oral proficiency in English language

Comprehensive knowledge of continental cuisine preparation techniques

Strong understanding of food safety, sanitation, and HACCP procedures

Proficiency in kitchen equipment operation and maintenance

Ability to follow recipes and instructions with precision and consistency

Physical stamina to work in a fast-paced kitchen environment

Excellent organizational and time management skills

Strong collaborative and interpersonal skills with the ability to work effectively in a team environment

**Preferred Qualifications:**

Formal culinary training or certification in food preparation

Experience working in a hotel or fine dining establishment

Knowledge of inventory management and stock rotation practices

Demonstrated ability to work under pressure while maintaining quality standards

Experience with food costing and waste reduction initiatives

Bilingual capabilities (English and local language proficiency)

Willingness to learn new techniques and adapt to evolving kitchen standards