We are looking for a passionate and dedicated Commis II / Commis III – Continental Kitchen to join our culinary team. The ideal candidate will assist in the preparation and presentation of high-quality continental cuisine while maintaining hygiene, food safety, and quality standards. This role is ideal for individuals eager to develop their culinary skills in a professional hotel environment.
Key Responsibilities
- Assist in the preparation, cooking, and plating of continental dishes as per standard recipes.
- Prepare ingredients, sauces, stocks, soups, salads, sandwiches, pasta, grills, and other continental menu items.
- Ensure consistency in taste, quality, and presentation of all food served.
- Follow instructions from the Chef de Partie, Sous Chef, and Executive Chef.
- Maintain cleanliness and organization of the workstation before, during, and after service.
- Ensure proper storage, labeling, and rotation of food items using the FIFO (First In, First Out) method.
- Monitor stock levels and report shortages or spoilage to the senior chef.
- Minimize food wastage by adhering to portion control and proper handling procedures.
- Follow all food safety, hygiene, and sanitation standards in accordance with hotel policies.
- Assist in receiving and checking kitchen supplies for quality and freshness.
- Support banquet, buffet, à la carte, and special event operations as required.
- Participate in daily mise en place and kitchen preparation activities.
- Maintain kitchen equipment and report any maintenance issues promptly.
- Work collaboratively with the kitchen team to ensure smooth service operations.
Qualifications
- Certificate, Diploma, or Degree in Culinary Arts, Hotel Management, or Food Production.
- Food Safety/Hygiene certification is an added advantage.
ExperienceCommis III
- 0–2 years of experience in a hotel, restaurant, or commercial kitchen.
- Fresh culinary graduates with industrial training are encouraged to apply.
Commis II
- 2–4 years of experience in a continental kitchen, preferably in a 4-star or 5-star hotel.
- Good understanding of continental cooking techniques and kitchen operations.
Required Skills
- Basic knowledge of continental cuisine and cooking methods.
- Knowledge of food preparation, knife skills, and kitchen equipment.
- Understanding of food safety, hygiene, and sanitation practices.
- Ability to work efficiently under pressure in a fast-paced environment.
- Team player with a positive attitude and willingness to learn.
- Good time management and organizational skills.
- Physical stamina to stand for extended periods and work flexible shifts.
Desired Competencies
- Passion for culinary excellence.
- Attention to detail.
- Discipline and punctuality.
- Ability to follow recipes and standard operating procedures.
- Adaptability and eagerness to learn new techniques.
- Strong teamwork and communication skills.
Pay: ₹15,000.00 - ₹18,000.00 per month
Benefits:
- Food provided
- Provident Fund
Experience:
- Food production: 2 years (Required)
Location:
- Grant Road, Mumbai, Maharashtra (Required)
Work Location: In person
