JOB DETAILS
Commis I
CompanyAccorHotel
LocationBengaluru
Work ModeOn Site
PostedJuly 7, 2026
About The Company
We are Accor
We are more than 290,000 hospitality experts placing people at the heart of what we do, creating emotion for our guests, and nurturing passion for service and achievement beyond limits. Building on the strength of our teams and of our fully integrated ecosystem of leading brands, personalized services & expert solutions, we break new ground to reimagine hospitality and inspire new ways to experience the world.
We are dedicated to suit all desires and needs, and reinvent the guest experience every day with our 45 hotel brands across all segments- 5,600 properties around the world from luxury five-star palaces to smart economy hotels, exquisite residences to full-service resorts.
Because we take care of millions of guests and each of our hotels is a world in itself, where every action counts. We strive to make positive impact both locally and globally, to ensure hospitality benefits not only the few, but all.
About the Role
Company Description
Grand Mercure Bengaluru Gopalan Mall managed by Accor is located near the heart of Bengaluru with close proximity to major Techparks and key commercial & residential bubbles 212 Modern & Lavish rooms including 29 one and two bedroom suites with private terrace 10 elegant meeting spaces including a quaint alfresco and open terrace that can cater from 20 - 400 guests.
Features an all-day dining restaurant, cafe & alfresco, a fitness
centre, spa, swimming pool, an entertainment zone, library
lounge, art gallery and business centre
Job Description
Prime Function:
- Duties include assisting the Production team in food preparation and performing related duties in the Kitchen.
- Responsible for the work assigned by Executive Sous Chef, Executive Chef or Chef de Partie in any section of the kitchen as per the standards.
- Ensure to perform miscellaneous job-related duties as assigned.
- Ensure HACCP procedures are followed and clear records are kept at all times.
- Exceed guest expectations in quality and service of food products
- Any matter which may effect the interests of hotel should be brought to the attention of the Management.
Key Responsibilities:
- Provide effective support to the team to enable them to provide a range of effective and efficient services.
- Ensure to exceed guest expectations in quality and service of the food products.
- Cooperate with staff in each section as assigned by the Executive Chef to ensure the proper use of equipment and efficient completion of all tasks.
- Maintain personal grooming and hygiene to ensure standards are maintained.
- Liaise with the Catering and Stewarding Departments in a professional manner to ensure event objectives are achieved and standards are maintained at all times.
- Identify optimal and cost effective use of the resources.
- Facilitate the stock take and stock rotation for the assigned section.
- Monitor the operation to ensure that food wastage is minimized and to maintain cost effectiveness and profitability in all areas.
Qualifications
Diploma or Degree in Hotel Management, Culinary Arts, or a related field.
Additional Information
- 2–4 years of culinary experience, preferably in a hotel or fine dining restaurant.
Key Skills
Food PreparationHACCP ProceduresKitchen OperationsStock RotationCost ControlGuest ServiceCulinary ArtsHygiene StandardsTeam CollaborationResource Management
Categories
Food & BeverageHospitality
Job Information
📋Core Responsibilities
Assist the production team in food preparation and perform duties assigned by the Executive Chef or Chef de Partie. Ensure strict adherence to HACCP procedures and maintain high standards of food quality and service to exceed guest expectations.
📋Job Type
full time
📊Experience Level
2-5
💼Company Size
100378
📊Visa Sponsorship
No
💼Language
English
🏢Working Hours
40 hours
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