Commis I

Role Overview

Key Duties

• Prepare and cook food items according to standard recipes, portion sizes, and presentation guidelines.
• Assist the Chef de Partie and Demi Chef de Partie with daily kitchen operations.
• Prepare ingredients and mise en place according to daily preparation lists.
• Ensure food quality, freshness, consistency, and timely preparation.
• Operate kitchen equipment safely and correctly.
• Maintain cleanliness and organization of workstations, utensils, and kitchen equipment.
• Follow HACCP, food safety, hygiene, and proper food storage procedures.
• Ensure correct labeling, storage, and stock rotation using FIFO principles.
• Minimize food waste and use ingredients responsibly.
• Work collaboratively with the kitchen team to ensure smooth operations and guest satisfaction.
• Follow hotel policies, grooming standards, and workplace safety procedures.
• Perform other related duties as assigned by the supervising Chef.

Qualifications

• Minimum 1-2 years of experience in a professional kitchen, preferably in a hotel or restaurant.
• Culinary diploma, certificate, or professional kitchen training is preferred.
• Basic knowledge of cooking techniques, ingredients, and kitchen equipment.
• Knowledge of food safety, hygiene, HACCP, and proper food handling procedures.
• Ability to follow standard recipes and maintain food quality and presentation.
• Good communication skills and a positive team-oriented attitude.
• Ability to work efficiently in a fast-paced environment.
• Flexibility to work shifts, weekends, and public holidays.
• Good personal hygiene, grooming, and attention to detail.

Benefits

• Employee benefit card offering discounted rates in Accor worldwide.
• Learning programs through Accor Academies.
• Opportunity to develop talent and grow within the property and across the world.
• Ability to make a difference through Corporate Social Responsibility activities.

About Accor