Commis Chef II

Job title: Commis Chef II

Accor - Commis Chef II (South Indian Cuisine) in Mysuru, India

Job Description

We are seeking a detail-oriented and organized Commis Chef II specializing in South Indian cuisine to join our culinary team in Mysuru, India. In this mid-level kitchen position, you will work alongside our experienced chefs to prepare authentic South Indian dishes while maintaining the highest standards of food quality, safety, and presentation. The ideal candidate will demonstrate proficiency in South Indian cooking techniques and a commitment to operational excellence in a fast-paced professional kitchen environment.

• Prepare and cook South Indian dishes according to established recipes and quality standards, ensuring consistency and authenticity
• Assist senior chefs in menu planning and food preparation, contributing creative ideas while maintaining traditional cooking methods
• Maintain proper food hygiene, sanitation, and safety protocols in compliance with health regulations and organizational standards
• Organize and manage mise en place (preparation of ingredients and equipment) efficiently to support smooth kitchen operations
• Operate commercial kitchen equipment safely and effectively, including stoves, grills, fryers, and specialized South Indian cooking apparatus
• Monitor food inventory and communicate with kitchen management regarding ingredient requirements and stock levels
• Collaborate with kitchen team members to meet service demands and maintain workflow during peak hours
• Perform quality checks on prepared dishes before service to ensure they meet organizational standards
• Maintain a clean and organized workstation and contribute to overall kitchen cleanliness and organization
• Follow food safety protocols and participate in regular training to stay current with best practices

Qualifications

• 2-3 years of professional kitchen experience, with demonstrated expertise in South Indian cuisine preparation
• Proficiency in traditional South Indian cooking techniques and familiarity with regional ingredients and spice profiles
• Strong knife skills and food preparation techniques
• Knowledge of commercial kitchen equipment operation and maintenance
• Understanding of food safety, hygiene standards, and health regulations
• Excellent time management and organizational skills to prioritize multiple tasks in a fast-paced environment
• Strong collaborative and communication skills to work effectively within a kitchen team
• Ability to follow recipes precisely while maintaining attention to detail in food presentation and quality
• Physical capability to stand for extended periods and perform repetitive kitchen tasks
• Flexibility to work varied shifts, including evenings, weekends, and holidays as required by kitchen operations
• Familiarity with local Mysuru markets and South Indian ingredient sourcing (preferred)
• Willingness to mentor junior kitchen staff and contribute to a positive team culture (preferred)