Commis I - Cold Section

Key Responsibilities

• Assist in preparing cold dishes, salads, sandwiches, canapés, hors d’oeuvres, and garnishes as per hotel standards.
• Support the DCDP/CDP in the preparation and setup of buffets, salad bars, and cold platters.
• Perform basic food preparation tasks: washing, cutting, slicing, portioning, and plating ingredients.
• Follow standard recipes and presentation guidelines to ensure consistency.
• Maintain mise-en-place for the Cold Section prior to service.
• Ensure workstation, utensils, and equipment are clean and sanitized at all times.
• Properly store, label, and rotate ingredients and perishable items to avoid spoilage.
• Assist in receiving and checking deliveries for quality and quantity.
• Adhere to all hygiene, food safety, and sanitation standards (HACCP).
• Minimize wastage by careful preparation and portion control.
• Support other sections if required during high-volume service.
• Demonstrate eagerness to learn and improve culinary skills in cold cuisine.

Qualifications & Experience

• Certificate / Diploma in Hotel Management or Culinary Arts preferred.
• 0–1 year of experience in a professional kitchen; freshers with interest in Cold Section may be considered.
• Basic knowledge of cold dishes, salads, appetizers, and garnishes.
• Understanding of hygiene, food safety, and sanitation practices.
• Ability to follow instructions and work efficiently under supervision.
• Positive attitude, punctuality, and willingness to learn.
• Flexibility to work in shifts, weekends, and during banquets or events.

Job Type: Full-time

Pay: ₹15,000.00 - ₹25,000.00 per month

Work Location: In person