308 Commis Jobs - Page 11

Experience in Continental food, American , Mexican, Italian etc well knowledge with making Pasta,Steaks & mise en place.

Company Website - https://www.asmitaclub.com/ About Us: AsmitA Club is the ultimate destination for fitness, sports, and wellness in Mira Road. From high-energy Zumba to expert-led swimming and skating programs, we provide a diverse range of activities to help our members stay active and engaged. With top-tier equipment, skilled trainers, and a vibrant atmosphere, we redefine the fitness experience. Job Summary: We are seeking a skilled and versatile Junior Chef to assist in preparing high-quality meals across various cuisines. The ideal candidate should have a passion for cooking, creativity in the kitchen, and the ability to work efficiently in a fast-paced environment. This role involves food preparation, maintaining hygiene standards, and ensuring an excellent dining experience for customers. Key Responsibilities: Prepare and cook dishes from multiple cuisines, ensuring consistency and quality. Assist in food preparation, including chopping, marinating, and organizing ingredients. Follow recipes and presentation guidelines to maintain dish quality. Maintain high levels of cleanliness and hygiene in the kitchen. Monitor food storage and inventory to ensure ingredient freshness. Adhere to food safety and kitchen safety regulations. Minimize food wastage by practicing proper portioning and storage techniques. Requirements: Proven experience as a Junior Chef, Commis Chef, or Kitchen Assistant in a professional kitchen. Ability to cook a wide range of cuisines with proper techniques and flavors. Strong knowledge of kitchen safety and hygiene standards. Ability to work efficiently in a fast-paced environment. Flexibility to work shifts, weekends, and holidays as required. Strong organizational and time management skills. Education & Experience: Culinary certification or relevant training from a recognized culinary institute is a plus. 1-3 years of experience working in a professional kitchen, restaurant, or catering service.

Position: South Indian cook/ All rounder Job Location: Singapore Permit: S Pass Salary : S$ 1100 [ Rs. 70,392 ] Food and accommodation provided by the company Qualification: Any degree/ diploma Monthly : 2 day off Working hours -13hrs Interested visit our office with original passport and refer your know persons also Immediate departure. Remark: 1. Resume and Passport must 2. Working videos and Menu list 3. Cooking Experience must Interview Address: Swagatham Resource Management India Pvt Ltd No: 14 Sarathy Nagar 1st main road, Velachery, Chennai - 600 042 Time : 9am to 5pm [ Monday to Saturday ] Contact HR Sabitha # 7338768300 / Sowmiya 7845228682 [ Call time 9am to 6pm Monday to Saturday]

Prepare special meals or substitute items. Regulate temperature of ovens, broilers, grills, and roasters. Pull food from freezer storage to thaw in the refrigerator. Ensure proper portion, arrangement, and food garnish. Maintain food logs. Monitor the quality and quantity of food that is prepared. Communicate assistance needed during busy periods. Inform Chef of excess food items for use in daily specials. Inform Food & Beverage service staff of menu specials and out of stock menu items. Ensure the quality of the food items. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods. Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Anticipate and address guests service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors. PREFERRED QUALIFICATION Education: Technical, Trade, or Vocational School Degree. Related Work Experience: At least 3 years of related work experience. Supervisory Experience: No supervisory experience. License or Certification: None

Prepare special meals or substitute items. Regulate temperature of ovens, broilers, grills, and roasters. Pull food from freezer storage to thaw in the refrigerator. Ensure proper portion, arrangement, and food garnish. Maintain food logs. Monitor the quality and quantity of food that is prepared. Communicate assistance needed during busy periods. Inform Chef of excess food items for use in daily specials. Inform Food & Beverage service staff of menu specials and out of stock menu items. Ensure the quality of the food items. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods. Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Anticipate and address guests service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors. PREFERRED QUALIFICATION Education: Technical, Trade, or Vocational School Degree. Related Work Experience: At least 3 years of related work experience. Supervisory Experience: No supervisory experience. License or Certification: None

Prepare ingredients for cooking, including portioning, chopping, and storing food. Wash and peel fresh fruits and vegetables. Weigh, measure, and mix ingredients. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods. Operate ovens, stoves, grills, microwaves, and fryers. Test foods to determine if they have been cooked sufficiently. Monitor food quality while preparing food. Set-up and break down work station. Serve food in proper portions onto proper receptacles. Wash and disinfect kitchen area, tables, tools, knives, and equipment. Check and ensure the correctness of the temperature of appliances and food. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time or for an entire work shift. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors. PREFERRED QUALIFICATION Education: High school diploma or G. E. D. equivalent. Related Work Experience: At least 1 year of related work experience. Supervisory Experience: No supervisory experience. License or Certification: None

Experienced level position in Food Beverage Preparation Skills and Abilities: Hotel School education or diploma in culinary is required. Basic computer skills and familiar with inventory systems. 1-2 Years experience in a 5 Star Hotel environment or A Class Restaurants. Excellent understanding of various cooking methods, ingredients, equipment and procedures. Able to work in a fast-paced environment with speed and quality. Great personal hygiene and grooming standards. Reading, writing and oral proficiency in the English language. Good level of creativity and good organizational skills. Major Responsibilities General Executes all tasks assigned by his/her superiors Demonstrates a high degree of standards awareness; promotes teamwork and acts as role model Attends all scheduled training sessions Displays warmth, care and genuine enthusiasm when dealing with guests and internal customers; lives the Golden Rule Departmental Cleans and handles initial processing of raw product Prepares mis-en-place, bases and ingredients, stocks, dressings etc Assists and trains with line cooks Maintains high standards of food hygiene and storage as well as kitchen cleanliness Successfully completes Safe Step Training certification Specific Responsibilities and Tasks General Adheres to the Hotels code of conduct and grooming hygiene standards Is seen as working hands-on, assists colleagues in crunch times; Walks the talk Actively participates in briefings and meetings Maintains a clean and orderly work area and promotes a safe working environment Performs any additional duties as assigned Departmental Runs the day to day operation of the station in the kitchen. Assists in creating and preparing menus items and specials. Accommodates the food servers requests regarding guest preferences. Follows all guidelines for timely food service to guests. Checks and completes mis-en-place and pars and set-up the station. Communicates with the Sous Chefs and the Executive Chef regarding menu items, problem situations or shortages. Utilizes the computer system in retrieving orders. Is aware of and complies with Hotels standard recipes and plate presentations in order to maintain standards of quality in production and presentation. Follows all guidelines for timely food service to guests Stores items properly at the end of the shift; ensures a clean, neat and organized work area. Ensures safe and correct use of equipment, tools and machinery Handles and reports any accident immediately, no matter how minor. Responds properly in any hotel emergency or safety situation. Conducts oneself in a professional manner at all times to reflect the high standards of Four Seasons Hotels and encourage staff to do the same. Performs other tasks or projects as assigned by hotel management and staff.

Responsibilities: Prepare food according to recipes using Italian, Chinese, continental techniques. Collaborate with kitchen team on pizza and pasta dishes. Assist head chef with menu planning and inventory management.

Preparation,cooking and presenting Continental dishes.Assist with stock ordering and monitoring procedures.Maintain high standards of food hygiene at all times. Participate fully in all meetings, training and forums. whatsapp CV at 9836248781

Assist in preparing and cooking breakfast items Ensuring cleanliness and maintaining food safety standards Continually develops culinary knowledge to produce high-quality meals Assesses inventory & requests resupply when necessary

Career County is looking for CHEF to join our dynamic team and embark on a rewarding career journey. A Chef is responsible for overseeing the preparation of food and managing the kitchen of a restaurant, hotel, or other food service establishment Here is a comprehensive job description for the role:Overview: The Chef will lead the kitchen team in the preparation and presentation of high-quality dishes, and will ensure that the kitchen operates efficiently and effectively Responsibilities:Create and implement menus, recipes, and cooking techniques, while continuously improving and updating the menu offerings Supervise and train kitchen staff, including line cooks, sous chefs, and other kitchen personnel Ensure the kitchen operates in a clean, safe, and organized manner

Job role: Chef/commis chef Location: South India Department: F&B operations Job experience: 4+ years Job brief A chef shall be responsible for curating, preparing and cooking diverse range of Indian/Chinese/Continental menu dishes as per the company's standard operating procedures. He/she shall have passion for culinary arts and should have a good experience and understanding of hotel kitchens/material/crockery/presentation/etc. Key responsibilities Understanding various kinds of cuisines & beverages as per company menu guidelines Understanding materiality/ingredients/crockery/presentations/etc. Understanding kitchen layout including equipments such as braising pans, baking ovens, stoves, grills, microwaves and fryers Understanding of the guests and their preferred eating habits Preparing ingredients for cooking by portioning, chopping and storing food appropriately Following recipes and yield guides meticulously to prepare all menu items Cooking food according to established recipes, quality, and presentation standards, maintaining the food preparation checklist Preparing, seasoning and cooking a variety of dishes including vegetables, soups, and breakfast items Setting up various stations with the appropriate stocks of menu items Assisting in inventory management & timely replenishment Ensuring clean and appropriate stocks of all products in designated storage cabinets Implementing minimal food wastage practices as per industry standards Preparing alcoholic/non-alcoholic beverages for bars and restaurants Interacting with guests, helping them place orders and taking regular feedbacks Having a thorough knowledge of various local/non-local Being guest centric and providing excellent experience Understanding regulatory compliance (FSSAI/Excise) and operating with adherence Qualifications Hospitality graduate or diploma in hospitality Min. 4 years of experience in a hotel, club, cruise, restaurant, etc. Extensive operational knowledge of hotel F&B operations Outstanding communication, interpersonal & time-management skills Flexible to relocate anywhere in southern India

Stone Hedge Group of Hotels & Resort Leh, Ladakh owned five units of luxury hotels and lean luxury hotels at Ladakh. We are looking for CDP/ DCDP/ Commi 1/2/3 for all cuisines.

Follow instructions of the chef. Prepare dishes as per standard recipes. Timely preparation of Guest Orders. Follow FIFO. Follow kitchen rules, cleaniliness and hygiene standards. Adhere to Kitchen SOPs. Train junior commi and apprentice candidates. Ensure least food / raw material wastage.

HAVE EXPERIENCE NORTH INDIAN, SOUTH INDIAN, CONTINENTAL, BAKERY, TANDOOR

Commies & Chefs Job Summary: As a Commis Chef or Chef, you will be responsible for assisting in food preparation, maintaining kitchen hygiene, and ensuring the quality and consistency of menu items. You will work closely with the kitchen team to execute recipes efficiently while upholding food safety and hygiene standards. Levista Gourmet Studio is dedicated to providing high-quality food and beverages. Our kitchen team plays a crucial role in delivering a memorable dining experience by preparing fresh, delicious, and visually appealing dishes that complement our coffee offerings. If you have a passion for culinary excellence and teamwork, we invite you to join our team! Key Responsibilities: Prepare and cook menu items according to standardized recipes and caf requirements. Assist in food preparation, including cutting, chopping, and marinating ingredients. Ensure proper food storage, labelling, and inventory management. Maintain kitchen cleanliness and hygiene in compliance with food safety regulations. Monitor food quality and presentation to maintain caf standards. Assist in developing new menu items and seasonal specials. Work efficiently in a fast-paced environment, ensuring timely food service. Follow health and safety guidelines, including proper handling of kitchen equipment. Collaborate with the team to ensure smooth kitchen operations and customer satisfaction. Requirements & Qualifications: 1-3 years of experience in a caf©, restaurant, or commercial kitchen. Basic knowledge of food preparation, cooking techniques, and kitchen operations. Ability to work in a fast-paced, high-pressure environment. Strong understanding of food hygiene and safety standards. Ability to multitask and work efficiently as part of a team. Culinary degree or certification is a plus but not mandatory. What We Offer: Competitive salary and benefits. Hands-on training and career growth opportunities. A dynamic and supportive work environment.

Are you our missing ingredient Is cooking the spice of your life Then why not come and join us at the Radisson Hotel Group to Make Every Moment Matter! where our guests can relax and enjoy the experience! Our Kitchen Team has a taste for developing the flavors to cook up a storm and strives to deliver a hospitality experience that is beyond expectation - creating memorable moments for our guests. As Commis I - Conti Section, you will join a team that is passionate about delivering exceptional service where we believe that anything is possible, whilst having fun in all that we do! Key Responsibilities of the Commis I - Conti Section: -Supports the smooth running of the kitchen department, where all aspects of the guest dining experience throughout the whole Hotel are delivered to the highest level -Works as part of a team that maximizes guest satisfaction and comfort, delivering a positive and timely response to enquiries and problem resolution -Takes responsibility for the duties and tasks assigned to the role, ensuring that all work is carried out in a timely and professional manner -Delivers on departmental plans and objectives, where hotel initiatives & targets are achieved -Collaborates with their immediate report, ensuring that costs and inventory are controlled, that productivity and performance levels are attained -Builds and maintains effective working relationships whilst promoting the company culture and values. -Ensures adherence and compliance to all legislation where due diligence requirements and best practice activities are planned, delivered and documented for internal and external audit, performing follow-up as required Requirements of the Commis I - Conti Section : -Experience in kitchen beneficial but not essential -Hands-on approach with a can-do work style -Commitment to delivering exceptional guest service with a passion for the hospitality industry -Ability to find creative solutions taking ownership for duties and tasks assigned -Personal integrity, with the ability to work in an environment that demands excellence -Experience of working with IT systems on various platforms -Strong communication skills

Sr. Techno Commercial Chef: Bakery Ingredients Location: Chennai - Tamil Nadu Compensation: Negotiable We are seeking a highly motivated and skilled Techno Commercial Bakery/Pastry Chef to join our fast-growing team at Delta Nutritives. The ideal candidate will be responsible to give successful trails of Bakery Ingredients at customer place and maintain heathy relationship with customers. We offer attractive remuneration, a fast-paced environment and ample opportunities for advancement within the company. As an equal opportunity employer, we welcome candidates of all types of Chef who is interested to grow with us. Responsibilities B2B sales of special Bakery ingredients Understand customer challenges & build strategic relationships Create good network with commercial & development teams Be updated on Market development, competitive intelligence & market strategy Engage Sales Team & Customers portfolio Required Candidate profile Min 5 to 8 Years of techno-commercial exp in selling ingredients to the food Industry (bakery/ dairy/ confectionery/ beverages segments)

VITS is looking for Assistant Manager to join our dynamic team and embark on a rewarding career journey Ensuring company policies are followed. Optimizing profits by controlling costs. Hiring, training and developing new employees. Resolving customer issues to their overall satisfaction. Maintaining an overall management style that follows company best practices. Providing leadership and direction to all employees. Ensuring product quality and availability. Preparing and presenting employee reviews. Working closely with the store manager to lead staff. Overseeing retail inventory. Assisting customers whenever necessary. Organizing employee schedule. Ensuring that health, safety, and security rules are followed. Ensuring a consistent standard of customer service. Motivating employees and ensuring a focus on the mission. Maintaining merchandise and a visual plan. Maintaining stores to standards, including stocking and cleaning. Completing tasks assigned by the general manager accurately and efficiently. Supporting store manager as needed.

APODIS FOODS is looking for Kitchen Assistant to join our dynamic team and embark on a rewarding career journey. As a Kitchen Assistant, you will play a vital role in supporting the kitchen operations and ensuring a smooth workflow. Your responsibilities will include assisting chefs and kitchen staff with food preparation, maintaining cleanliness and hygiene in the kitchen, and handling various tasks to contribute to the overall efficiency of the kitchen.Key Responsibilities:Food Preparation:Assist in basic food preparation tasks, such as chopping vegetables, peeling, and portioning ingredients.Follow recipes and instructions from chefs to prepare components of dishes.Kitchen Organization:Keep the kitchen area clean and well-organized, including washing dishes, utensils, and equipment.Ensure that all kitchen surfaces are sanitized and comply with hygiene standards.Inventory Management:Assist in monitoring and maintaining kitchen inventory levels.Notify the kitchen manager or chef of low stock items and assist in restocking supplies.Assistance During Service:Support kitchen staff during peak hours by ensuring timely preparation and delivery of food items.Coordinate with chefs to streamline the cooking and serving process.Waste Management:Dispose of kitchen waste in accordance with established procedures.Participate in recycling efforts to minimize environmental impact.Compliance with Safety Standards:Adhere to health and safety guidelines, including the proper use of kitchen equipment and handling of potentially hazardous substances.Report any safety issues or concerns to the kitchen manager.

APODIS FOODS is looking for Chef to join our dynamic team and embark on a rewarding career journey. A Chef is responsible for overseeing the preparation of food and managing the kitchen of a restaurant, hotel, or other food service establishment Here is a comprehensive job description for the role:Overview: The Chef will lead the kitchen team in the preparation and presentation of high-quality dishes, and will ensure that the kitchen operates efficiently and effectively Responsibilities:Create and implement menus, recipes, and cooking techniques, while continuously improving and updating the menu offerings Supervise and train kitchen staff, including line cooks, sous chefs, and other kitchen personnel Ensure the kitchen operates in a clean, safe, and organized manner

We are seeking a dedicated and enthusiastic Commis to join our dynamic culinary team, you will play a vital role in supporting our chefs in creating exceptional dishes for our guests. Key Responsibilities Prepare and measure ingredients by chopping, cutting, marinating, and portioning recipes as per kitchen standards. .Assist in cooking and plating dishes according to established standard cooking techniques to maintain consistency and quality. Assist in inventory management, stock rotation, and ingredient replenishment and communicate effectively with the kitchen team to ensure timely food preparation. Maintain cleanliness and organization in the kitchen workspace and store food items properly to prevent spoilage and contamination. Follow instructions from senior chefs and maintain kitchen equipment safely and efficiently in a work environment Qualifications & Skills Degree or certification in catering or a related field Proven 0 - 3 years of experience in kitchen Basic knowledge of cooking techniques, food presentation, food safety, and kitchen equipment. Attention to detail, cleanliness, and time management skills. Strong teamwork, adaptability, and willingness to learn.

FOOD AND ACCOMMODATION AVAILABLE Roles and Responsibilities Prepare high-quality Indian cuisine dishes for banquets, bulk cooking, and food production. Manage kitchen operations during peak hours to ensure efficient service delivery. Supervise junior cooks and commies chefs to maintain consistency in food quality and presentation. Desired Candidate Profile 5-10 years of experience as an Indian senior chef or similar role. Strong knowledge of Indian curries, including preparation methods and ingredient combinations. Ability to work effectively under pressure during busy periods (banquets, bulk cooking). can also mail me at siddhant.kanojia@sodexo.com

Hiring for freshers commi chef for pastry/ choclate/ bakery must have a done a diploma or graduation in Hotel management / Bakery studies.

Immediate Hiring of Commis 1 for Pastry department at Theobroma Foods - Bangalore CK!!! Role & responsibilities To forecast and document the raw material requirement from stores for the duration of one week To conduct the briefing of Commis and Trainees at the commencement of the shift and also at the end of the shift To ensure that the work stations are properly equipped at the commencement of shift To ensure that the daily and weekly procedures as per SOPs are followed regarding temperature check, food labeling check, storage check, equipment malfunctioning etc To report to DCDP & CDP regarding any malfunctioning of equipment, breakage, leakage, rusting etc in any of the production utensils, pans, trays etc To reconcile and prepare the report of raw material consumption, finished products, wastage & spoilage details, etc on monthly / fortnightly basis To execute the work through Commis III & II according to menu specification prepared by DCDP To prepare products as per the menu recipe approved by the Company To maintain daily log book and also register of equipment. To record all critical observations regarding day to day operations and maintenance of equipment To maintain complete hygiene and cleanliness in the work area and to coordinate with KST and Housekeeping as per the requirements To implement measures to control food cost by strictly monitoring of wastage, spoilage etc on regular intervals during the shift