Commi Chef

Key Responsibilities:1. Food Preparation & Cooking:

• Prepare ingredients and basic mise-en-place for various dishes.
• Cook or assist in cooking authentic North Indian (e.g., tandoori, gravies, biryani) or South Indian (e.g., sambar, avial, dosa) dishes.
• Follow recipes and presentation standards strictly.
• Assist in buffet setup and live counters when needed.

2. Hygiene & Safety:

• Maintain the highest level of kitchen cleanliness and food hygiene (FSSAI standards).
• Use and store kitchen equipment safely and properly.
• Ensure proper storage of raw and cooked items as per FIFO (First-In, First-Out) method.

3. Inventory & Supplies:

• Inform supervisors about stock requirements in time.
• Assist in receiving and checking the quality of raw materials.
• Minimize food wastage and ensure proper portion control.

4. Teamwork & Communication:

• Coordinate with kitchen and service teams to ensure timely food service.
• Follow instructions from CDP or Sous Chef.
• Help train junior staff if required.

5. Other Duties:

• Assist during banquets and special events.
• Adhere to grooming and uniform standards of Adrak Hotels.
• Take responsibility for your station’s performance.

Qualifications & Skills Required:

• Minimum 1–2 years of experience in a hotel or resort kitchen preferred.
• Culinary Diploma or relevant certification is an advantage.
• Basic knowledge of North or South Indian cuisine (depending on role).
• Ability to work under pressure and willingness to learn.
• Good physical stamina and flexibility for shift work.

Job Types: Full-time, Permanent, Fresher

Pay: ₹18,000.00 - ₹25,000.00 per month

Benefits:

• Food provided

Work Location: In person