Company Description
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
We are seeking an enthusiastic and detail-oriented Commis II - Indian to join our culinary team at Grand Mercure Mysore, India. In this role, you will work alongside experienced chefs to support the preparation and execution of authentic Indian cuisine in a professional kitchen environment. You will be instrumental in maintaining our high standards of food quality, safety, and presentation while developing your culinary expertise in Indian cooking techniques. This is an excellent opportunity to grow your career within a dynamic hospitality organization while contributing to exceptional dining experiences.
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Assist in the preparation of ingredients including chopping, marinating, and grinding spices according to standardized recipes
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Support the cooking of traditional Indian dishes under the supervision of Chef de Partie and senior chefs
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Follow established recipes and portion control guidelines to ensure consistency and quality
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Maintain strict hygiene and cleanliness standards in compliance with HACCP protocols
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Properly store, label, and rotate food items using the FIFO (First In, First Out) method
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Inspect and verify the quality and freshness of all incoming ingredients
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Operate kitchen equipment safely and efficiently while adhering to established procedures
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Assist during service periods, including buffet setups and live kitchen operations
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Maintain presentation standards for all prepared dishes to meet organizational expectations
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Support Chef de Partie with additional kitchen tasks as needed
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Adhere to professional grooming and discipline standards at all times
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Collaborate with team members to ensure smooth kitchen operations and timely service delivery
Qualifications
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Diploma or Degree in Hotel Management, Culinary Arts, or a related field
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Basic to intermediate training in Indian cuisine, including North Indian, South Indian, or regional specialties
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Certification or demonstrated knowledge of food safety and hygiene standards (HACCP)
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1–3 years of hands-on experience in a professional kitchen environment, preferably in a 4-star or 5-star hotel
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Proficiency in basic Indian cooking techniques and ingredient preparation methods
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Strong understanding of kitchen equipment operation and safety protocols
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Ability to follow recipes and instructions accurately with meticulous attention to detail
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Excellent time management and organizational skills to work efficiently in a fast-paced environment
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Strong communication and interpersonal skills with the ability to work collaboratively in a team setting
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Physical stamina and resilience to work extended hours in a demanding kitchen environment
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Demonstrated willingness to learn, develop new skills, and grow within the hospitality industry
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Ability to work under pressure while maintaining quality and composure during service periods
