Chinese,Continental,Indian(Commis , CDP)

Job Title: Commis (Indian / Chinese / Continental)

Department: Kitchen / Culinary
Reports To: CDP / Sous Chef

Job Summary:

The Commis is responsible for assisting in the daily kitchen operations, preparing mise-en-place, and cooking dishes under supervision. The role ensures food quality, hygiene, and consistency as per brand standards.

Key Responsibilities:

• Assist the CDP / Demi Chef in food preparation and cooking across assigned cuisine (Indian / Chinese / Continental).
• Prepare mise-en-place and ensure all ingredients and equipment are ready before service.
• Follow standard recipes, portion control, and presentation guidelines.
• Maintain hygiene, cleanliness, and organization in work areas and equipment.
• Follow all food safety and HACCP standards.
• Assist in receiving and storing food supplies properly.
• Report any equipment malfunctions or shortages to supervisors.
• Support other kitchen sections during peak hours.

Requirements:

• Minimum 1–2 years of experience in a similar role (Commis I/II/III) in a hotel or restaurant kitchen.
• Basic knowledge of cooking techniques and ingredients related to Indian, Chinese, or Continental cuisine.
• Ability to work in a fast-paced environment.
• Good communication and teamwork skills.
• Culinary diploma or certification preferred.

Job Title: CDP – Chef de Partie (Indian / Chinese / Continental)

Department: Kitchen / Culinary
Reports To: Sous Chef / Executive Chef

Job Summary:

The CDP is responsible for independently managing a specific kitchen section, supervising commis chefs, and ensuring high-quality food preparation, consistency, and hygiene standards in line with brand expectations.

Key Responsibilities:

• Supervise and lead the assigned section (Indian / Chinese / Continental) ensuring timely and quality food production.
• Prepare dishes as per standardized recipes and plating guidelines.
• Train and guide Commis in food preparation, hygiene, and kitchen discipline.
• Maintain par stock, ensure minimal wastage, and monitor portion control.
• Coordinate with Sous Chef for daily specials and menu updates.
• Ensure kitchen cleanliness and equipment maintenance.
• Conduct regular checks on mise-en-place and storage areas.
• Comply with food safety, sanitation, and hygiene regulations (HACCP).
• Support smooth kitchen operations during peak hours and special events.

Requirements:

• Minimum 3–5 years of culinary experience with at least 1–2 years as CDP in a reputable restaurant or hotel.
• Strong knowledge in Indian / Chinese / Continental cuisine and menu planning.
• Leadership skills to manage junior staff effectively.
• Attention to detail, creativity, and commitment to food quality.
• Diploma or certification in Hotel Management / Culinary Arts preferred.
• Flexible to work in shifts, weekends, and holidays.

Job Type: Full-time

Pay: ₹25,000.00 - ₹40,000.00 per month

Work Location: In person