COMMIS I / II (CONTINENTAL SECTION)

Job Title: Commis I / Commis II – Continental Section
Department: Kitchen (Continental)
Reports to: Chef de Partie / Sous Chef

Responsible for assisting in the preparation, cooking, and presentation of high-quality continental dishes while ensuring consistency, hygiene, and adherence to hotel culinary standards. The role requires knowledge of international cuisine, mise-en-place, and the ability to work efficiently in a team-driven environment.

Key Responsibilities:

• Prepare and cook continental dishes (soups, salads, sauces, grills, pasta, pizzas, sandwiches, and main courses) as per standard recipes.
• Handle mise-en-place preparation for assigned section.
• Ensure food quality, taste, and presentation meet hotel standards.
• Assist Chef de Partie in menu planning, daily specials, and buffet arrangements.
• Follow portion control and minimize food wastage.
• Ensure cleanliness and hygiene of the section as per HACCP standards.
• Proper handling, storage, and labeling of ingredients.
• Coordinate with other kitchen sections to ensure smooth service.
• Guide and support Commis III / trainees if required.
• Report equipment or maintenance issues to supervisors.

Requirements:

• For Commis I: 2–3 years of experience in a continental kitchen, preferably in a 4/5-star hotel.
• For Commis II: 1–2 years of relevant experience in a reputed restaurant or hotel.
• Strong knowledge of continental cuisine, sauces, and cooking techniques.
• Culinary degree/diploma preferred.
• Ability to work under pressure and in shifts (including weekends/holidays).
• Good communication, teamwork, and organizational skills.

Key Skills:

• Knowledge of international culinary trends.
• Proficiency in grilling, sautéing, baking, and plating.
• Attention to detail and creativity in presentation.
• Commitment to hygiene and food safety standards.

Job Type: Full-time

Pay: ₹18,000.00 - ₹20,000.00 per month

Benefits:

• Flexible schedule
• Food provided

Work Location: In person