A Continental Commi-1 is a specialized junior chef responsible for assisting senior kitchen staff with preparing, cooking, and plating continental dishes. Key duties include managing your mise en place (station prep), maintaining strict hygiene standards, and ensuring recipes are followed accurately. A structured breakdown of this role includes the following:
Core Responsibilities
- Food Preparation: Assist senior chefs with chopping, marinating, weighing, and portioning ingredients.
- Cooking & Plating: Prepare and cook continental dishes (soups, salads, pastas, steaks, and grills) according to established hotel or restaurant standards.
- Mise en Place: Set up and break down your workstation before and after service periods.
- Inventory & Storage: Monitor stock levels, handle deliveries, and use proper FIFO (First In, First Out) methods to store ingredients.
- Hygiene & Safety: Strictly adhere to food safety guidelines (such as HACCP). Maintain a spotless workstation and minimize food waste.
Requirements & Qualifications
- Experience: Typically requires 2 to 4 years of hands-on experience in a hotel or restaurant kitchen, specifically working with continental cuisine.
- Skills: Strong knife skills, understanding of various cooking techniques (e.g., grilling, sautéing), and the ability to operate kitchen equipment (stoves, fryers, ovens).
- Education: A diploma or certification in culinary arts or hotel management is usually preferred.
- Traits: The ability to work under pressure, strong teamwork, and excellent time management.
Pay: ₹16,000.00 - ₹20,000.00 per month
Benefits:
Work Location: In person
