Assist in preparation of ingredients such as chopping, marinating, and grinding spices
Support cooking of basic Indian dishes under supervision
Follow standardized recipes and portion control
Maintain hygiene and cleanliness as per HACCP standards
Ensure proper storage and labeling of food items (FIFO method)
Assist Chef de Partie and senior chefs during service
Check quality and freshness of ingredients
Handle kitchen equipment safely
Maintain presentation standards for dishes
Support buffet setups and live kitchen operations
Adhere to grooming and discipline standards in luxury hotels.
Diploma or Degree in Hotel Management, Culinary Arts, or a related field
Basic training in Indian cuisine (North Indian, South Indian, or regional specialties)
Knowledge of food safety and hygiene standards such as HACCP
1–3 years of experience in a professional kitchen (preferably in a 4-star or 5-star hotel)
Basic understanding of kitchen equipment and cooking techniques
Ability to follow recipes and instructions accurately
Good communication and teamwork skills
Physical stamina to work long hours in a fast-paced kitchen
Willingness to learn and grow within hospitality brands.
"Diversity & Inclusion for Accor means welcoming each and everyone and respecting their differences by giving priority only to qualities and skills in extending employment and development opportunities.
Our ambition is to provide meaningful employment, a warm and welcoming culture, excellent working conditions and to promote the development of all people, including those with disabilities.
Do not hesitate to let us know of any specific needs you may have so that we can take them into consideration."
