- Job Description: Commis II (Indian & Continental)Department: Food Production (Kitchen)
- Reports To:
- Executive ChefJob SummaryThe Commis II (Indian & Continental) is responsible for assisting in the preparation, cooking, and presentation of Indian and Continental dishes while maintaining the highest standards of food quality, hygiene, and kitchen cleanliness. The role supports senior chefs in daily kitchen operations and ensures timely service.Key ResponsibilitiesRequired SkillsQualificationsExperiencePhysical RequirementsPerformance ExpectationsThis job description is suitable for
- 4-star,
- , as well as upscale restaurants that require a Commis II with experience in both Indian and Continental cuisine.
- Prepare and cook Indian and Continental dishes according to standard recipes and hotel specifications.
- Assist Chef de Partie in daily food production and mise en place.
- Ensure consistency in taste, presentation, and portion control.
- Maintain cleanliness and organization of the assigned work area.
- Follow food safety, hygiene, and HACCP standards at all times.
- Properly store food items using FIFO (First In, First Out) procedures.
- Monitor food quality and report any issues to senior chefs.
- Assist in receiving, storing, and checking kitchen supplies.
- Minimize food wastage and handle ingredients efficiently.
- Support buffet, à la carte, banquets, and room service operations as required.
- Ensure kitchen equipment is used safely and maintained properly.
- Work collaboratively with other kitchen staff to ensure smooth operations.
- Perform additional duties assigned by the Executive Chef or Sous Chef.
- Knowledge of Indian and Continental cuisine.
- Understanding of basic cooking methods, sauces, gravies, and food preparation techniques.
- Familiarity with food safety and hygiene standards.
- Good knife skills and kitchen organization.
- Ability to work under pressure in a fast-paced environment.
- Team player with a positive attitude.
- Good communication skills.
- Diploma or Certificate in Hotel Management, Culinary Arts, or Food Production preferred.
- Basic Food Safety/HACCP certification is an advantage.
- 2–4 years of experience as Commis II or Commis III in a hotel, resort, or fine dining restaurant.
- Experience in both Indian and Continental kitchen operations is preferred.
- Ability to stand for long periods.
- Ability to lift and carry kitchen supplies when required.
- Willingness to work shifts, weekends, and public holidays.
- Consistent food quality and presentation.
- Timely completion of food preparation.
- Compliance with hygiene and safety standards.
- Effective teamwork and communication.
- Minimal food wastage and efficient use of resources.
Interested candidates contact to HR Ph-:9138960820,mail-:[email protected]
Pay: ₹15,000.00 - ₹17,000.00 per month
Benefits:
- Food provided
- Paid time off
Work Location: On the road
