Job Summary
The Commis II – Continental Cuisine is responsible for assisting in the preparation, cooking, and presentation of continental dishes while maintaining high standards of quality, food safety, and hygiene. The role supports the senior chefs in ensuring smooth day-to-day kitchen operations.
Key Responsibilities
- Prepare ingredients and assist in the cooking of continental dishes as per standardized recipes.
- Ensure food is prepared and presented according to the hotel's quality standards.
- Maintain cleanliness and organization of the assigned workstation.
- Follow food safety, hygiene, and sanitation standards at all times.
- Assist in the storage and labeling of food items using FIFO (First In, First Out) procedures.
- Monitor stock levels and report shortages to the Chef de Partie.
- Minimize food wastage through proper handling and storage of ingredients.
- Operate kitchen equipment safely and report any maintenance issues.
- Support senior chefs during buffet, à la carte, and banquet operations.
- Assist with inventory, stock rotation, and daily kitchen cleaning schedules.
- Perform any other duties assigned by the Chef de Partie or Sous Chef.
Qualifications
- Certificate or Diploma in Hotel Management, Culinary Arts, or a related field.
- 1–3 years of experience as a Commis II or in a similar role in a continental kitchen, preferably in a hotel or restaurant.
- Basic knowledge of continental cuisine, cooking methods, sauces, soups, salads, and food presentation.
- Knowledge of food safety and hygiene practices.
Pay: ₹15,000.00 - ₹25,157.56 per month
Benefits:
Work Location: In person
