Commis Chef

About the Company

Accor is a global hospitality group that encourages individuality, growth, and continuous learning. The organization aims to create meaningful work and offers the chance to build a career in an environment where people are supported to develop, explore opportunities, and contribute to the future of hospitality.

“Why work for Accor?” The company emphasizes authenticity, personal growth, and a workplace where you can challenge conventions while delivering heartfelt service. Team members are invited to shape their own career story and be part of a brand that values purpose-driven work.

Role Overview

The Commis Chef will support daily kitchen operations by preparing menu items to the required standards, maintaining hygiene and stock discipline, and assisting the broader culinary team in delivering consistent food quality within cost expectations.

Key Responsibilities

• Prepare and plate dishes with creativity and variety while staying within the hotel’s budget guidelines.
• Maintain careful stock rotation and keep wastage to a minimum through proper control procedures.
• Request food supplies based on expected business needs, with approval and guidance from the Executive Chef.
• Coordinate with restaurant staff on menu availability, menu additions, and any operational changes.
• Support apprentices and help organize food preparation and production when needed.
• Set up and keep ready all required mise-en-place for service.
• Keep kitchen areas orderly and sanitary, and ensure equipment is cleaned, serviced, and functioning properly; report issues to the Executive Chef.
• Attend daily shift briefings with kitchen colleagues and contribute actively.
• Help create a positive, professional, and disciplined working atmosphere.
• Encourage and support fellow kitchen team members.
• Share ideas and suggestions during daily briefings.
• Prepare accurate storeroom requisitions to avoid unnecessary repeat trips.
• Carry out duties according to the standards and expectations set by the department.
• Promote health and safety practices at all times.
• Follow hygiene requirements in line with municipal rules and health and safety standards.
• Complete grooming, spot-check, and temperature-control records as required.
• Maintain cleanliness and correct product rotation in all chillers.
• Reduce spoilage and food wastage wherever possible.
• Communicate with supervisors every day to keep communication channels open.
• Complete assigned work efficiently and within required timeframes.
• Work to improve food quality outcomes as measured by TrustYou.
• Check mise-en-place daily to ensure freshness and quality standards are met.
• Handle additional reasonable tasks assigned by the department head.
• Assist and coordinate with the chef on duty as required.

Requirements

• At least 1 year of experience in a food production setting.
• Hotel kitchen experience is considered an advantage.
• Training in food hygiene and safety.
• Strong communication ability.
• Positive, enthusiastic attitude.
• Excellent guest service orientation, professional appearance, and refined communication skills.
• Ability to manage multiple tasks in a busy and changing environment.
• Flexibility to work early mornings, weekends, and holidays.
• Comfort working under pressure in a fast-paced setting.
• Ability to collaborate effectively with teammates.

Perks and Benefits

• Employee benefit card with discounted rates at Accor properties worldwide for you and your family.
• Access to learning programs through the company’s academies to strengthen your skills.
• Career growth opportunities, including local and international promotion paths.

Work Environment

Accor describes its culture as one built around “Heartists” — people who put heart into service and guest interactions. The workplace is intended to be engaging, energetic, and professionally rewarding, with an emphasis on meaningful connections with guests and colleagues.

Additional Information

The role is based in Nairobi, Nairobi County, Kenya. The posting does not specify salary, number of vacancies, or a start date.