Commis I Indonesian Cuisine

The Commis I Indonesian Section is responsible for assisting in the preparation and production of Indonesian cuisine in accordance with the hotels recipes quality standards presentation guidelines hygiene requirements and food safety procedures. The position supports the Chef de Partie and kitchen team to ensure smooth and efficient daily kitchen operations and consistent food quality.

Key Responsibilities

1. Food Preparation & Mise en Place

• Prepare daily mise en place for Indonesian cuisine according to business requirements.
• Prepare clean cut portion and store ingredients properly.
• Assist in preparing Indonesian sauces sambals spices stocks marinades and other basic preparations.
• Ensure all ingredients are fresh and prepared according to standard recipes.
• Maintain readiness of the workstation before and during service.

2. Indonesian Cuisine Production

• Assist in preparing a variety of Indonesian dishes under the supervision of the Chef de Partie or Sous Chef.
• Demonstrate knowledge of basic Indonesian cooking techniques including sautéing grilling frying steaming braising and slow cooking.
• Assist in preparing traditional Indonesian dishes such as rendang soto nasi goreng ayam bakar sate gulai sambal and other regional specialties as required.
• Follow standardized recipes portion sizes cooking methods and presentation standards.
• Maintain consistency in taste texture aroma portion and presentation.

3. Daily Kitchen Operations

• Support the Indonesian Section during breakfast lunch dinner buffet à la carte and banquet operations.
• Ensure food is prepared and served according to required quality and timing.
• Coordinate with other kitchen sections when required.
• Assist the Chef de Partie during busy service periods.
• Maintain cleanliness and organization of the workstation throughout operations.

4. Food Quality & Cost Control

• Check the freshness and quality of ingredients before use.
• Follow proper portion control and minimize food wastage.
• Use ingredients efficiently and responsibly.
• Report food quality issues shortages or abnormal wastage to the Chef de Partie.
• Ensure food products are prepared according to approved recipes and hotel standards.

5. Hygiene & Food Safety

• Maintain high standards of personal hygiene grooming and cleanliness.
• Follow HACCP food safety and sanitation procedures at all times.
• Ensure proper food handling storage labeling and temperature control.
• Apply FIFO principles for food storage.
• Prevent cross-contamination during food preparation.
• Keep all workstations utensils equipment and kitchen areas clean and sanitized.

6. Equipment & Workplace Safety

• Operate kitchen equipment safely and correctly.
• Ensure cooking utensils and equipment are properly cleaned after use.
• Report damaged or malfunctioning equipment to the Chef de Partie or relevant department.
• Follow all hotel safety and emergency procedures.

7. Teamwork & Development

• Work closely with the Chef de Partie Sous Chef and other kitchen team members.
• Maintain effective communication during food preparation and service.
• Support junior kitchen team members and trainees when required.
• Participate in training and continuously improve Indonesian culinary knowledge and skills.
• Demonstrate teamwork discipline and a positive attitude.

Qualifications :

• Minimum Diploma in Culinary Arts / Hospitality or equivalent culinary education.
• Minimum 12 years of experience in a professional kitchen.
• Previous experience in Indonesian cuisine is preferred.
• Good knowledge of Indonesian ingredients spices herbs sauces and traditional cooking techniques.
• Experience in hotel restaurant buffet or banquet operations is an advantage.
• Basic knowledge of HACCP and food safety standards.
• Able to work in a fast-paced environment and under pressure.
• Willing to work shifts weekends and public holidays.
• Good teamwork and communication skills.
• Passionate about Indonesian cuisine and culinary development.

Core Competencies

• Indonesian Culinary Skills
• Food Preparation & Mise en Place
• Recipe & Portion Control
• Food Quality Awareness
• HACCP & Food Safety
• Hygiene & Sanitation
• Teamwork
• Time Management
• Attention to Detail
• Discipline
• Willingness to Learn
• Guest Focus

Key Success Measures

• Consistent quality and taste of Indonesian dishes
• Mise en place readiness and efficiency
• Compliance with standardized recipes and portion control
• HACCP and food safety compliance
• Effective food wastage control
• Cleanliness and organization of workstation
• Timely food preparation during service
• Teamwork and productivity
• Compliance with Pullman and Accor culinary standards

Additional Information :

Why Join Us

• Opportunity to be part of a leading international hospitality brand.
• Career growth and development within Accor Hotels.
• Dynamic and supportive work environment.

Remote Work :

No

Employment Type :

Full-time