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COMMIS I - CONTINENTAL AND SOUTH INDIAN
THE AVENUE REGENT —Kochi, Kerala
- ₹15,000 - ₹20,000 a month
- Weekend availability
- In-person
- Diploma
- Communication skills
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COMMIS I - CONTINENTAL AND SOUTH INDIAN
THE AVENUE REGENT —Kochi, Kerala
Maintain a clean and accident-free working environment. Ensure proper mise en place before each service. Maintain quality standards for à la carte and buffet…
₹15,000 - ₹20,000 a month
Quick apply
5d

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COMMIS I - CONTINENTAL AND SOUTH INDIAN

THE AVENUE REGENT
Kochi, Kerala

Quick apply

Job details

Full-time
₹15,000 - ₹20,000 a month
5 days ago

Qualifications

Culinary Arts
HACCP
Chef
Diploma
Communication skills
Time management

Full job description

ob Title:

Commis I – Continental & South Indian Cuisine

Department:

Kitchen

Reports To:

Chef de Partie (CDP) / Sous Chef / Executive Chef

Location:

4-Star Hotel

Job Summary

The Commis I – Continental & South Indian Cuisine is responsible for preparing and cooking a variety of Continental and South Indian dishes while maintaining the highest standards of food quality, hygiene, consistency, and presentation. The role requires assisting senior chefs in daily kitchen operations, ensuring proper mise en place, and complying with food safety and hotel standards.

Key ResponsibilitiesFood Preparation

Prepare and cook Continental and South Indian dishes according to standard recipes.
Ensure proper mise en place before each service.
Prepare sauces, gravies, soups, stocks, curries, chutneys, sambar, rasam, and accompaniments.
Prepare breakfast, lunch, dinner, and buffet items as assigned.
Ensure consistency in taste, portion size, and presentation.
Maintain quality standards for à la carte and buffet service.

Kitchen Operations

Assist the Chef de Partie and Sous Chef in daily kitchen operations.
Ensure timely preparation of food during service.
Follow production schedules and daily kitchen plans.
Maintain cleanliness of workstations, equipment, and storage areas.
Handle kitchen equipment safely and efficiently.

Food Safety & Hygiene

Follow HACCP, FSSAI, and hotel food safety standards.
Maintain high standards of personal hygiene and grooming.
Ensure proper storage, labeling, and rotation of food items using FIFO/FEFO methods.
Minimize food wastage and report spoilage immediately.
Maintain proper temperature control for food storage and preparation.

Inventory & Cost Control

Monitor stock levels of ingredients.
Inform supervisors about shortages or quality issues.
Use ingredients efficiently to reduce waste.
Ensure proper handling and storage of perishable items.

Teamwork

Coordinate effectively with kitchen and service teams.
Assist in training junior kitchen staff and Commis II/III when required.
Support colleagues during peak operational hours.
Follow instructions from senior chefs promptly.

Health & Safety

Follow all workplace health and safety procedures.
Report equipment malfunctions immediately.
Ensure safe handling of knives, hot equipment, and kitchen machinery.
Maintain a clean and accident-free working environment.

Required Qualifications

Diploma/Certificate in Hotel Management, Culinary Arts, or a related field.
Minimum 2–4 years of experience in Continental and South Indian cuisine, preferably in a 4-star or 5-star hotel.
Knowledge of standard recipes, food preparation techniques, and cooking methods.
Familiarity with HACCP and food safety practices.

Required Skills

Strong knowledge of Continental cuisine.
Strong knowledge of South Indian cuisine.
Ability to prepare breakfast, buffet, and à la carte dishes.
Good knife skills and food preparation techniques.
Time management and multitasking abilities.
Ability to work under pressure.
Teamwork and communication skills.
Attention to detail and presentation.
Basic inventory and stock management knowledge.

Key Competencies

Food Quality Focus
Customer Satisfaction
Hygiene & Food Safety
Team Collaboration
Discipline & Reliability
Time Management
Adaptability
Problem Solving
Attention to Detail
Positive Attitude

Working Conditions

Rotational shifts, including weekends and public holidays.
Prolonged standing and working in a hot kitchen environment.
Ability to lift and carry kitchen supplies as required.
Compliance with hotel grooming and uniform standards.

Performance Indicators (KPIs)

Consistent food quality and presentation.
Timely preparation and service of dishes.
Compliance with hygiene and food safety standards.
Reduction in food wastage.
Efficient kitchen operations.
Positive guest feedback.
Teamwork and cooperation.
Minimal kitchen errors and rework.
Adherence to standard recipes and portion control.

Pay: ₹15,000.00 - ₹20,000.00 per month

Work Location: In person

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COMMIS I - CONTINENTAL AND SOUTH INDIAN

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