Commi - (Oriental)

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®.

Job Description

Primary Responsibilities – Operation

• Ensure the Oriental kitchen is stocked with required ingredients and raw materials.
• Prepare mise en place and assist in cooking Oriental dishes as per standard recipes.
• Maintain food quality, presentation, portion control and consistency.
• Follow food safety, hygiene and HACCP standards.
• Ensure proper storage of ingredients and minimize food wastage.
• Clean and maintain kitchen equipment and workstations.
• Report hazards, equipment faults and maintenance requirements to the supervisor.

Other Responsibilities

• Follow hotel fire, life safety and emergency procedures.
• Attend departmental briefings, meetings and training sessions.
• Maintain personal grooming and hygiene standards.
• Perform other duties assigned by management.

Main Complexity / Critical Issues

• Maintain the quality and consistency of Oriental cuisine.
• Ensure timely preparation and efficient kitchen operations.
• Control food costs and wastage while adhering to hygiene standards.

Qualifications

Qualifications

• Diploma or certificate in Hotel Management or Culinary Arts.
• 0–2 years of experience in a professional kitchen; freshers may apply.

Expertise

• Basic knowledge of Oriental cuisine and cooking techniques.
• Knowledge of food safety, hygiene and HACCP standards.
• Ability to prepare mise en place and handle kitchen equipment.
• Understanding of portion control, food storage and wastage management.