Continental Commis I

Company Description Accor is a global hospitality group with over 290,000 team members who place people and service at the center of everything they do. With 45 hotel brands and 5,600 properties worldwide, Accor offers diverse experiences ranging from luxury five-star hotels and resorts to smart economy accommodations and residences. The group focuses on creating memorable guest experiences through personalized services and innovative hospitality solutions. Accor is committed to fostering a positive impact locally and globally, ensuring that the benefits of hospitality are widely shared. Team members join a culture that values passion, achievement, and continuous reinvention of the guest journey.
Role Description The Continental Commis I is a full-time, on-site role based at an Accor property in Guwahati. This role supports the kitchen brigade in preparing, cooking, and presenting continental dishes in accordance with brand standards, recipes, and hygiene guidelines. The Continental Commis I assists with food preparation for breakfast, lunch, and dinner service, including mise en place, basic cooking, and plating, while maintaining clean and organized workstations. The role involves working closely with senior chefs to learn menu items, follow portion control and waste management procedures, and ensure consistency and quality for guests. The Continental Commis I also helps with receiving and storing kitchen supplies, adheres to safety and sanitation regulations, and contributes to a collaborative, respectful team environment.
Qualifications
Strong foundational culinary skills in continental cuisine, including basic cooking techniques, food preparation, and plating.
Knowledge of food safety, hygiene, and kitchen sanitation standards; ability to follow HACCP or equivalent procedures.
Ability to work in a fast-paced kitchen, multitask during peak service times, and follow instructions from senior chefs.
Effective teamwork and communication skills, with a professional, guest-focused attitude and attention to detail.
Certificate or diploma in Culinary Arts, Hotel Management, or a related field; prior experience as Commis or intern in a professional kitchen is an advantage.
Flexibility to work shifts, weekends, and holidays as required by hotel operations.
Basic understanding of portion control, stock rotation, and minimizing food waste.
Willingness to learn, adapt to Accor brand standards, and participate in ongoing training and development.

Work arrangement
No