Key ResponsibilitiesFood Preparation & Cooking
- Prepare, cook, and present menu items in the assigned section as per recipes and standards.
- Assist senior chefs in mise-en-place, prep work, and daily kitchen tasks.
- Ensure portion control, consistency, and timely preparation of dishes.
- Maintain proper handling and storage of ingredients.
Kitchen Operations
- Follow standard recipes, SOPs, and plating guidelines.
- Ensure station readiness before service and proper shutdown after service.
- Assist in receiving, labeling, and storing raw materials and supplies.
- Coordinate with service staff for accurate and timely order dispatch.
Hygiene & Safety
- Maintain high levels of cleanliness and hygiene in the workstation at all times.
- Comply with FSSAI and internal food safety standards.
- Ensure proper use of kitchen equipment and report any damages immediately.
- Follow all safety protocols, including temperature control, sanitation, and waste management.
Teamwork & Discipline
- Work collaboratively with all kitchen staff.
- Attend daily briefings and follow instructions from CDP, DCDP, and Sous Chef.
- Maintain grooming standards, punctuality, and discipline.
Skills & Competencies
- Strong culinary foundation and hands-on cooking skills.
- Ability to follow instructions and work under pressure.
- Good knowledge of ingredients, chopping skills, and kitchen equipment.
- Attention to detail, consistency, and time management.
- Positive attitude, teamwork, and willingness to learn.
Qualifications & Experience
- 1–3 years of experience as Commi I / Commi II in a restaurant or hotel kitchen.
- Culinary diploma/certificate preferred (not mandatory).
- Experience in continental, café-style menus, or casual dining kitchens is an advantage.
Job Types: Full-time, Permanent
Pay: ₹23,000.00 - ₹25,000.00 per month
Benefits:
- Food provided
- Health insurance
Work Location: In person
