Commis II

Key Responsibilities

• Assist Commis I, DCDP, and CDP in preparing Indian dishes such as gravies, curries, kebabs, tandoor items, rice, and breads.
• Perform basic food preparation duties — cutting, chopping, marinating, grinding, and mixing ingredients as instructed.
• Ensure all mise-en-place is ready before each service.
• Follow standard recipes and hotel guidelines for consistency and portion control.
• Support senior chefs during service to ensure timely delivery of dishes.
• Maintain cleanliness and hygiene at the workstation and adhere to all food safety regulations (HACCP standards).
• Properly store and label all ingredients and leftovers to prevent spoilage or contamination.
• Assist in receiving and checking deliveries for quality and quantity.
• Report shortages, breakages, or equipment malfunctions to the supervisor immediately.
• Minimize food wastage through careful preparation and portioning.
• Participate in kitchen cleaning schedules and deep-cleaning duties.
• Be flexible to assist other kitchen sections when required.
• Show initiative in learning new cooking methods and recipes from senior chefs.

Qualifications & Experience

• Certificate / Diploma in Hotel Management or Culinary Arts preferred.
• Minimum 6 months to 1 year of experience as Commis III or Kitchen Assistant in a hotel or restaurant kitchen.
• Basic understanding of Indian cuisine, ingredients, and cooking techniques.
• Awareness of food hygiene, safety, and sanitation practices.
• Ability to follow instructions and work efficiently under supervision.
• Positive attitude, punctuality, and eagerness to learn.
• Willingness to work in shifts, weekends, and during banquets or special events.

Key Competencies

• Discipline and cleanliness.
• Team cooperation and respect for hierarchy.
• Basic knife and cooking skills.
• Ability to learn quickly and adapt to kitchen standards.
• Passion for Indian cuisine and professional growth.

Job Type: Full-time

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

Work Location: In person