Continental Chef

Job Summary:

The Commis I (Continental) is responsible for preparing, cooking, and presenting continental dishes to the highest quality standards. The role involves assisting senior chefs in kitchen operations, maintaining hygiene, and ensuring consistency in food preparation and presentation.

Key Responsibilities:Food Preparation & Cooking

• Prepare and cook high-quality continental dishes (soups, salads, grills, sauces, pastas, etc.) according to recipes and standards.
• Assist in mise en place (food preparation and organization before service).
• Follow proper cooking methods, portion control, and presentation standards.
• Support the Chef de Partie and Sous Chef in day-to-day kitchen operations.
• Ensure food is cooked and served at the right temperature and consistency.

Kitchen Operations

• Maintain cleanliness and organization of the workstation and kitchen equipment.
• Follow standard recipes, portion sizes, and plating guides.
• Ensure ingredients and food items are properly stored, labeled, and rotated (FIFO system).
• Report any kitchen equipment malfunctions or maintenance needs.
• Assist in receiving and inspecting deliveries for quality and quantity.

Quality & Hygiene

• Comply with food safety, hygiene, and sanitation standards as per HACCP guidelines.
• Maintain personal hygiene and grooming standards at all times.
• Avoid wastage of food and monitor portion control to minimize costs.
• Follow all safety and kitchen protocols.

Teamwork & Development

• Coordinate effectively with other kitchen sections (hot range, pastry, cold kitchen, etc.).
• Support junior commis and help maintain a smooth workflow.
• Participate in training sessions and skill development programs.

Requirements:

• Education: Diploma or certification in Culinary Arts / Hotel Management.
• Experience: 2–4 years of experience as Commis II or in a similar role specializing in Continental cuisine.
• Skills:
• Strong knowledge of continental cooking techniques.
• Ability to work under pressure in a fast-paced environment.
• Good communication and teamwork skills.
• Attention to detail and a passion for food presentation.
• Basic knowledge of food safety and sanitation standards.

Key Competencies:

• Culinary creativity
• Time management
• Team collaboration
• Hygiene and safety awareness
• Consistency and attention to detail

Job Type: Full-time

Pay: ₹18,000.00 - ₹30,000.00 per month