308 Commis Jobs - Page 5

Jubilant Foodworks Limited is looking for Kitchen Executive to join our dynamic team and embark on a rewarding career journey Assist in food preparation and cooking. Maintain cleanliness and organization of the kitchen. Monitor inventory and order supplies. Follow food safety and hygiene standards. Support senior kitchen staff as needed. Participate in menu planning and development. Maintain detailed logs and records.

We give meals during the duty time (2 time), pickup and drop facility from Airport to 15 KM towards city. Apart from salary you will receive incentive from the range Rs. 400 to Rs. 1200 per month as per sale.

Role & responsibilities Cake & Pastry experience is mandatory Preferred candidate profile Gender- Male 2+ yrs of expereince Perks and benefits 4.5 LPA CTC Contact shobhabvots@gmail.com 7406374449

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. 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 .

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. 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 .

Sandburgs shakes is looking for Commis 1 to join our dynamic team and embark on a rewarding career journey Food Preparation:Assist in the preparation of ingredients and mise en place for various dishes Follow recipes and guidelines provided by senior chefs for accurate and consistent results Cooking:Execute cooking tasks as directed by the chef de partie or sous chef Monitor cooking times and temperatures to ensure food is prepared to high standards Station Maintenance:Maintain cleanliness and organization of the cooking stations Ensure all kitchen equipment is in good working condition and report any issues to the senior kitchen staff Quality Control:Uphold high standards of food quality and presentation Participate in tasting sessions and adjust seasonings as necessary Team Collaboration:Work closely with other kitchen staff to coordinate and expedite orders efficiently Communicate effectively with chefs, sous chefs, and other team members Hygiene and Safety:Adhere to strict hygiene and safety standards in the kitchen Follow proper food handling and storage procedures to prevent contamination Learning and Development:Actively seek opportunities to learn and enhance culinary skills Take direction from senior chefs and participate in training programs as required

Sandburgs shakes is looking for Demi chef de partie to join our dynamic team and embark on a rewarding career journey Prepare and cook dishes according to recipes. Ensure food quality and presentation standards. Assist in menu planning and development. Maintain cleanliness and organization of the section. Monitor inventory and order supplies. Ensure compliance with food safety regulations. Train and supervise junior kitchen staff.

Sandburgs shakes is looking for Commis 2 to join our dynamic team and embark on a rewarding career journey Food Preparation:Assist in the preparation of ingredients and mise en place for various dishes Follow recipes and guidelines provided by senior chefs for accurate and consistent results Cooking:Execute cooking tasks as directed by the chef de partie or sous chef Monitor cooking times and temperatures to ensure food is prepared to high standards Station Maintenance:Maintain cleanliness and organization of the cooking stations Ensure all kitchen equipment is in good working condition and report any issues to the senior kitchen staff Quality Control:Uphold high standards of food quality and presentation Participate in tasting sessions and adjust seasonings as necessary Team Collaboration:Work closely with other kitchen staff to coordinate and expedite orders efficiently Communicate effectively with chefs, sous chefs, and other team members Hygiene and Safety:Adhere to strict hygiene and safety standards in the kitchen Follow proper food handling and storage procedures to prevent contamination Learning and Development:Actively seek opportunities to learn and enhance culinary skills Take direction from senior chefs and participate in training programs as required

Sandburgs shakes is looking for Commis 3 to join our dynamic team and embark on a rewarding career journey Food Preparation:Assist in the preparation of ingredients and mise en place for various dishes Follow recipes and guidelines provided by senior chefs for accurate and consistent results Cooking:Execute cooking tasks as directed by the chef de partie or sous chef Monitor cooking times and temperatures to ensure food is prepared to high standards Station Maintenance:Maintain cleanliness and organization of the cooking stations Ensure all kitchen equipment is in good working condition and report any issues to the senior kitchen staff Quality Control:Uphold high standards of food quality and presentation Participate in tasting sessions and adjust seasonings as necessary Team Collaboration:Work closely with other kitchen staff to coordinate and expedite orders efficiently Communicate effectively with chefs, sous chefs, and other team members Hygiene and Safety:Adhere to strict hygiene and safety standards in the kitchen Follow proper food handling and storage procedures to prevent contamination Learning and Development:Actively seek opportunities to learn and enhance culinary skills Take direction from senior chefs and participate in training programs as required

SUMMARY Exciting Opportunity at a Leading Company in Oman! Job Title: Crispy Chicken & Burger Cook Job Responsibilities: Responsible for preparing burger and crispy chicken sandwiches Ability to prepare a variety of sauces for the sandwiches Preferred Nationality: Sri Lankan or Indian Requirements Requirements: Minimum of 2 years of experience in preparing burgers and a variety of sandwiches Strong communication skills Experience in preparing burgers and a variety of sandwiches 2 years of relevant experience Strong communication skills Benefits Tax Free Salary. 10hours duty/ weekly off Accommodation, Transport, Medical. 2 years employment visa. Working Hours: 10 hours per day Weekly Day Off:

* Walkins Every Monday* Job Summary: Commis 3 is an entry-level kitchen staff member responsible for supporting kitchen operations by performing cleaning, basic prep work, and learning the fundamentals of cooking. Ideal for freshers or those starting their culinary career. Key Responsibilities: • Wash vegetables, clean utensils, and assist in keeping the kitchen clean. • Support chefs with ingredient preparation. • Ensure proper disposal of kitchen waste. • Always follow safety and hygiene procedures. • Be proactive in learning and developing culinary skills. Requirements: • Fresher or 01 year of experience. • Basic knowledge of hygiene practices. • Eagerness to grow within the kitchen hierarchy. • Physically fit and willing to work flexible hours.

* Walkins Every Monday* Job Summary: Commis 2 supports the senior kitchen staff in food preparation and cooking for modern South Indian dishes. This role involves prepping ingredients, cooking under supervision, and gradually mastering regional classics with a modern twist. Key Responsibilities: • Prepare ingredients (e.g., chopping curry leaves, grinding fresh masalas, fermenting batters) . • Assist with dosa, idli, uthappam, and rice preparation . • Plate food as per brand standards and assist in portion control. Maintain cleanliness of the prep area and follow hygiene protocols. Take feedback from Commis 1/CDP to improve daily performance. Requirements: • 1-2 years of kitchen experience, ideally in Indian cuisine. Knowledge of South Indian food basics lentils, rice, coconut, tamarind, curry leaves, etc. Ability to follow recipes and understand modern plating. Team player with good listening skills.

* Walk-ins Every Monday* Job Description: We are seeking a dedicated and passionate Indian Commis to join our team At Malgudi specializing in South Indian cuisine. As an Commi 1, you will play a vital role in the kitchen, assisting in the preparation, cooking, and presentation of authentic South Indian and indian dishes. Your enthusiasm for South Indian and indian cuisine and willingness to learn will contribute to creating a memorable dining experience for our valued customers. Responsibilities: 1. Food Preparation: Assist in the preparation of ingredients for various South Indian dishes, including chopping vegetables, grinding spices, and marinating meats. Follow recipes and portion sizes accurately to maintain consistency. 2. Cooking and Plating: Execute cooking techniques specific to South Indian cuisine, such as tempering, sauting, and grilling. Prepare and assemble dishes according to established guidelines, ensuring attractive presentation and adherence to quality standards. 3. Quality Control: Assist in monitoring and maintaining food quality throughout the cooking process. Follow standard recipes and procedures to ensure consistency in taste, texture, and appearance of South Indian dishes. 4. Inventory Management: Assist in managing ingredient inventory levels, including proper storage, labelling, and rotation. Notify the senior kitchen staff of any shortages or expired ingredients for timely replenishment. 5. Kitchen Operations: Maintain a clean and organized workstation, following food safety and sanitation guidelines. Adhere to proper handling and storage of raw and cooked food products, ensuring compliance with hygiene standards. 6. Team Collaboration: Work collaboratively with other members of the kitchen team, including Sous Chefs, Line Cooks, and fellow Commis. Communicate effectively to ensure efficient workflow and timely execution of orders. 7. Learning and Development: Continuously enhance your knowledge and skills in Indian cuisine, particularly in South Indian specialties. Seek guidance from senior chefs to improve techniques and learn new recipes. 8. Health and Safety: Adhere to all health and safety regulations, including proper handling of equipment, knives, and kitchen tools. Follow hygiene practices to maintain a clean and safe working environment. Requirements: • Passion for Indian cuisine, particularly South Indian flavors and dishes. • Basic understanding of Indian cooking techniques, spices, and ingredient combinations. • Strong attention to detail, ensuring accuracy in following recipes and portion sizes. • Ability to work in a fast-paced environment and handle multiple tasks simultaneously. • Good communication skills, able to work well within a team. • Flexibility to work in shifts, including weekends and holidays, as per business requirements. • Knowledge of food safety and sanitation practices. • Culinary education or relevant certification is a plus. If you are enthusiastic about Indian cuisine, specifically South Indian flavors, and possess the necessary skills and eagerness to learn, we invite you to join our team. Together, we will deliver authentic and delicious South Indian dishes, creating a delightful experience for our customers at our restaurant.

Must be well versed in Continental cuisines candidates can call to this number 9884535595 manikandan food and accomodation provided Job description - Responsible for day-to-day operations of kitchen - In-charge for hiring and training new kitchen staff - Control costs and ensure profitability. Provide food cost on daily basis to management - Manage the recipe and ensure taste and quality is maintained Role: Commis (Commi 1 / 2 / 3) Industry Type: Hotels & Restaurant Department: Food, Beverage & Hospitality Employment Type: Full Time, Permanent Role Category: Kitchen / F&B Production EducationUG: BHM in Hotel Management Skills highlighted with are preferred keyskills Continental CuisineItalianCookingConti

Capital Hospitals is looking for Assistant Cook to join our dynamic team and embark on a rewarding career journey Support head chefs in food preparation and kitchen operations Maintain hygiene and assist in cooking, chopping, and plating Follow recipes and portion control under supervision Ensure cleanliness of utensils and workstations

Capital Hospitals is looking for Canteen Staff -Cook to join our dynamic team and embark on a rewarding career journey Prepare meals for staff and visitors in a hygienic environment Plan daily menus and manage kitchen inventory effectively Supervise assistant staff and ensure timely food service Maintain cleanliness and adhere to food safety regulations

Sodexo Food Solutions India Pvt. Ltd. is looking for Kitchen Helper - South Indian to join our dynamic team and embark on a rewarding career journey Assist in the preparation and cooking of South Indian dishes. Clean and maintain kitchen equipment and utensils. Ensure the kitchen and work areas are clean and organized. Help with inventory management and stocking supplies. Follow food safety and hygiene practices. Assist in serving food and maintaining portion control. Support the kitchen staff in various tasks as needed.

Responsible for preparing, producing and presenting food as per Sodexo India standards and within budget in accordance with company policy Key Responsibilities Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous state Ensure proper grooming and hygiene for self and for all staff under him Assist Manager / Site In-charge / Sous chef / Sr cook in indenting for provisions In addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies: Minimum 6 years of experience in hands on cooking including: Experience in a high pressure catering environment, preferably in a commercial or industrial environment Experience in menu planning and production Experience in or exposure to bulk cooking Commitment to quality Able to work with a substantial level of accountability Able to work individually or in a team Ability to control food costs Creativity Eye for detail

Responsible for preparing, producing and presenting food as per Sodexo India standards and within budget in accordance with company policy Key Responsibilities Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous state Ensure proper grooming and hygiene for self and for all staff under him Assist Manager / Site In-charge / Sous chef / Sr cook in indenting for provisions In addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies: Minimum 6 years of experience in hands on cooking including: Experience in a high pressure catering environment, preferably in a commercial or industrial environment Experience in menu planning and production Experience in or exposure to bulk cooking Commitment to quality Able to work with a substantial level of accountability Able to work individually or in a team Ability to control food costs Creativity Eye for detail

Responsible for producing and presenting food items to meet client expectations and Sodex standards as well as plan and organize the preparation and cooking of food on time and within food safety standard requirements Key Responsibilities Take charge of the assigned kitchen/s of operationsPrepare, Produce and Present food to the agreed standard and quality with proper presentation Prepare food within the agreed budget in accordance with company policy Taste the food before service beginsOrganize all resources within the kitchen for optimum productivity and use Plan and cost regular and party menus on weekly basis in co-ordination with the Manager / site In-charge to ensure variety and healthy optionsAssist Sous Chef in indenting for provisions and discipline Allocate duties for all kitchen staffEnsure proper cleanliness of the kitchen equipment and the kitchen area Observe safety rules and procedures Ensure that equipment and materials are not left in wrong state Ensure proper grooming and hygiene for all staff in the production unitE nsure proper sorting of stores items and maintain the stores including meat, fish, vegetables and dairy products, and stored under correct temperatures in chiller and freezer containersIn addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management

Responsible for producing and presenting food items to meet client expectations and Sodexho standards as well as plan and organize the preparation and cooking of food on time and within food safety standard requirements Key Responsibilities Take charge of the assigned kitchen/s of operationsPrepare, Produce and Present food to the agreed standard and quality with proper presentation Prepare food within the agreed budget in accordance with company policyTaste the food before service begins Organize all resources within the kitchen for optimum productivity and use Plan and cost regular and party menus on weekly basis in co-ordination with the Manager / site In-charge to ensure variety and healthy optionsAssist Sous Chef in indenting for provisions and disciplineAllocate duties for all kitchen staff Ensure proper cleanliness of the kitchen equipment and the kitchen area Observe safety rules and procedures Ensure that equipment and materials are not left in wrong state Ensure proper grooming and hygiene for all staff in the production unit Ensure proper sorting of stores items and maintain the stores including meat, fish, vegetables and dairy products, and stored under correct temperatures in chiller and freezer containers In addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies: Minimum 3 years of experience in hands on cooking including: Experience in a high pressure catering environment Experience in menu planning and productionCustomer service experience Commitment to qualityOrganized and self-motivated Customer focusAble to work with a substantial level of accountabilityAble to work individually or in a teamAbility to control food costsCreativity and an eye for detail

Responsible for producing and presenting food items to meet client expectations and Sodexho standards as well as plan and organize the preparation and cooking of food on time and within food safety standard requirements Key Responsibilities Take charge of the assigned kitchen/s of operationsPrepare, Produce and Present food to the agreed standard and quality with proper presentation Prepare food within the agreed budget in accordance with company policyTaste the food before service begins Organize all resources within the kitchen for optimum productivity and use Plan and cost regular and party menus on weekly basis in co-ordination with the Manager / site In-charge to ensure variety and healthy optionsAssist Sous Chef in indenting for provisions and disciplineAllocate duties for all kitchen staff Ensure proper cleanliness of the kitchen equipment and the kitchen area Observe safety rules and procedures Ensure that equipment and materials are not left in wrong state Ensure proper grooming and hygiene for all staff in the production unit Ensure proper sorting of stores items and maintain the stores including meat, fish, vegetables and dairy products, and stored under correct temperatures in chiller and freezer containers In addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies: Minimum 3 years of experience in hands on cooking including: Experience in a high pressure catering environment Experience in menu planning and productionCustomer service experience Commitment to qualityOrganized and self-motivated Customer focusAble to work with a substantial level of accountabilityAble to work individually or in a teamAbility to control food costsCreativity and an eye for detail

Responsible for preparing, producing and presenting food as per Sodexo India standards and within budget in accordance with company policy Key Responsibilities Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous state Ensure proper grooming and hygiene for self and for all staff under him Assist Manager / Site In-charge / Sous chef / Sr. cook in indenting for provisions In addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies: Minimum 6 years of experience in hands on cooking including: Experience in a high pressure catering environment, preferably in a commercial or industrial environment Experience in menu planning and production Experience in or exposure to bulk cooking Commitment to quality Able to work with a substantial level of accountability Able to work individually or in a team Ability to control food costs Creativity Eye for detail

Sodexo Food Solutions India Pvt. Ltd. is looking for Cook - South Indian to join our dynamic team and embark on a rewarding career journey Responsible for coordinating all work requests coming in through e mail, phone or any other form of communication regarding the services provided to the client by Sodexo Key Responsibilities Collaborate with other members of the Sodexo on site team, to dispatch as well as collect the work orders established after receiving a request through mail/phone/paper. Collect all closed work orders to close the calls. Produce reports based on the data collected, through produced work orders, for Sodexho and the Client Receive and answer all incoming calls/mails/papers reporting complaints or work requests Log in the call through the software, which in term generates work orders Set up reports with all collected data coming from the work orders for the Client as well as for Sodexo for controlling, transparency and information purposes Maintain the helpdesk work area and equipment in a clean and orderly condition following all prescribed regulations Maintain the confidentiality and security of all data and information relating to the facility Maintain professional appearance at all times Qualification : HSC/equivalent or Diploma holder or Graduate Minimum 2 years experience in any facility management company or in a hospitality industry. Excellent knowledge of Word and Excel Excellent customer service skills Excellent communication skills Ability to deal with various types of people Effective time management skills Ability to work under pressure

Sodexo Food Solutions India Pvt. Ltd. is looking for Cook - South Indian to join our dynamic team and embark on a rewarding career journey Responsible for coordinating all work requests coming in through e mail, phone or any other form of communication regarding the services provided to the client by Sodexo Key Responsibilities Collaborate with other members of the Sodexo on site team, to dispatch as well as collect the work orders established after receiving a request through mail/phone/paper. Collect all closed work orders to close the calls. Produce reports based on the data collected, through produced work orders, for Sodexho and the Client Receive and answer all incoming calls/mails/papers reporting complaints or work requests Log in the call through the software, which in term generates work orders Set up reports with all collected data coming from the work orders for the Client as well as for Sodexo for controlling, transparency and information purposes Maintain the helpdesk work area and equipment in a clean and orderly condition following all prescribed regulations Maintain the confidentiality and security of all data and information relating to the facility Maintain professional appearance at all times Qualification : HSC/equivalent or Diploma holder or Graduate Minimum 2 years experience in any facility management company or in a hospitality industry. Excellent knowledge of Word and Excel Excellent customer service skills Excellent communication skills Ability to deal with various types of people Effective time management skills Ability to work under pressure