Commis 2- Continental

Job Description

We are seeking a detail-oriented and organized Commis 2 - Continental to join our culinary team in Kochi, India. In this role, you will work under the guidance of senior chefs to prepare and execute continental cuisine dishes while maintaining the highest standards of food quality and kitchen organization. The ideal candidate will be efficient, professional, and committed to supporting a dynamic kitchen environment during both preparation and service periods.

Prepare and cook continental cuisine dishes according to established recipes and plating standards

Assist senior chefs and kitchen staff in all aspects of food preparation and cooking

Organize and maintain mise en place for assigned stations, ensuring all ingredients and tools are properly arranged and accessible

Operate kitchen equipment safely and efficiently, including ovens, stovetops, grills, and other culinary tools

Maintain exceptional cleanliness and organization of work stations, storage areas, and kitchen facilities

Follow all food safety and hygiene protocols to ensure compliance with health and safety standards

Support kitchen operations during service periods, responding promptly to orders and requests

Collaborate effectively with kitchen team members to ensure smooth workflow and timely food preparation

Monitor inventory levels and report any shortages or quality concerns to senior staff

Contribute to continuous improvement of kitchen processes and procedures

Qualifications

Proven experience of 1-2 years working in a professional kitchen environment

Strong knowledge of continental cooking techniques and food preparation methods

Proficiency with kitchen knives and food preparation equipment

Solid understanding of food safety and hygiene standards

Excellent time management and organizational skills

Ability to work efficiently in a fast-paced, high-pressure environment

Strong teamwork and communication skills

Attention to detail and commitment to quality

Physical ability to stand for extended periods and lift moderate weights

Preferred

Food safety certification or culinary training

Preferred

Experience with menu planning and plating techniques

Preferred

Knowledge of inventory management systems