About Brigade Hospitality
Brigade Hospitality Services Limited (BHSL) is a fully-owned subsidiary of Brigade Enterprises Limited. It owns and operates professionally managed lifestyle clubs and convention centres across Bengaluru. These include Signature Club Resort, The Woodrose, Augusta, Galaxy and Regent Club, and MLR Convention Centres in JP Nagar and Whitefield. Brigade Hospitality also owns The Baking Company, a unique patisserie focusing on freshly baked products.
Established in 2004, BHSL pioneered the idea of professionally operated and branded serviced apartments and co-living spaces through its Brigade Homestead brand. Over time, the organization expanded its footprint to encompass various sectors within the hospitality industry including institutional catering and event management. BHSL's clubs and convention centres showcase modern architectural designs and exceptional amenities, offering their members and guests with a host of superlative sports, health and business facilities, formal and informal dining options, lounges, guest rooms, landscaped gardens and much more. Akin to its parent company, Brigade Hospitality Services Limited is a Great Place to Work Certified organization.
Job Summary
The Commis III – Continental is responsible for assisting in the preparation, cooking, and presentation of Continental cuisine while maintaining the highest standards of food quality, hygiene, and kitchen safety. The role supports the senior chefs in daily kitchen operations and ensures timely preparation of food in accordance with standard recipes.
Key Responsibilities
- Assist in the preparation and cooking of Continental dishes as per standard recipes and presentation guidelines.
- Prepare mise en place for daily operations and ensure timely food production.
- Maintain cleanliness and organization of the workstation and kitchen equipment.
- Follow food safety, hygiene, and sanitation standards in accordance with FSSAI and company guidelines.
- Ensure proper storage, handling, and rotation of food items using FIFO principles.
- Minimize food wastage and maintain portion control.
- Support senior chefs during buffet service, à la carte operations, and banquet events.
- Report equipment malfunctions and stock shortages to the immediate supervisor.
- Adhere to all health, safety, and grooming standards.
- Work collaboratively with team members to ensure smooth kitchen operations.
Skills & Competencies
- Basic knowledge of Continental cuisine and cooking techniques.
- Understanding of food safety, hygiene, and sanitation practices.
- Ability to work efficiently in a fast-paced kitchen environment.
- Good communication and teamwork skills.
- Willingness to learn and develop culinary skills.
- Ability to work flexible shifts, including weekends and holidays.
Preferred Attributes
- Diploma/Degree in Hotel Management or Culinary Arts (preferred)
- Experience in hotels, clubs, resorts, or fine-dining restaurants.
- Passion for culinary arts and continuous learning.
- Positive attitude with a strong commitment to quality and guest satisfaction.
Pay: ₹18,567.00 - ₹24,930.92 per month
Work Location: In person
