Commis I

Company and property

Kitchen responsibilities

• Prepare and cook food 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 from daily preparation lists.
• Maintain food quality, freshness, consistency, and timely service.
• Operate kitchen equipment safely and correctly.
• Keep workstations, utensils, and kitchen equipment clean and organized.
• Follow HACCP, food-safety, hygiene, and food-storage procedures.
• Label and store items correctly and rotate stock using FIFO.
• Minimize food waste and use ingredients responsibly.
• Work with the kitchen team to support smooth operations and guest satisfaction.
• Follow hotel policies, grooming standards, and workplace safety procedures.
• Carry out other related duties assigned by the supervising Chef.

Qualifications

• At least 1–2 years of professional kitchen experience; hotel or restaurant experience is preferred.
• A 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.
• Ability to follow standard recipes and maintain food quality and presentation.
• Good communication, a positive team-oriented attitude, and the 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 and development

• Employee benefit card with discounted rates at Accor properties worldwide.
• Learning programs through Accor Academies and opportunities to develop and grow within the property and company.
• Opportunities to contribute through corporate social responsibility activities.

Team and working environment

• The employer describes a workplace based on trust, respect, integrity, diversity, inclusion, and privacy.