Jobs›Commi, Kochi

Commi I

PLANET ASHOKA · Kochi
PayPay not listed
WhereKochi
TypeFulltime
Posted12 Nov2 days ago, via Indeed
Kaam checked
No fee, deposit or pay-to-apply signs
Day work
No vehicle or licence needed
Physical work
About this job
  • Prepare ingredients required for daily kitchen operations.
  • Handle cutting, chopping, peeling and portioning of vegetables, meat, fish and poultry.
  • Prepare mise en place before breakfast, lunch and dinner service.
  • Prepare stocks, sauces, gravies, marinades and basic food preparations.
  • Follow standard recipes and portion control guidelines.
  • Ensure all ingredients are fresh and of good quality.
  • Prepare and cook food according to hotel standards.
  • Follow recipes and instructions given by CDP and DCDP.
  • Maintain consistency in taste, texture, quality and presentation.
  • Ensure proper cooking temperatures and cooking times.
  • Assist in preparing à la carte and buffet menus.
  • Handle assigned kitchen equipment safely and efficiently.
  • Manage daily activities of the assigned kitchen section under supervision.
  • Ensure the workstation is properly organized before service.
  • Coordinate with Commis II and Commis III.
  • Guide junior kitchen staff in basic preparation activities.
  • Monitor ingredient availability and report shortages.
  • Maintain high standards of food quality and taste.
  • Ensure proper portion sizes according to hotel standards.
  • Follow standard food presentation and garnishing procedures.
  • Check food freshness before preparation and cooking.
  • Ensure all dishes are served at the correct temperature.
  • Inform senior chefs about any food quality issues.
  • Follow FSSAI food safety and hygiene regulations.
  • Maintain personal hygiene and proper grooming standards.
  • Prevent cross-contamination during food preparation.
  • Maintain proper food storage temperatures.
  • Follow FIFO (First In, First Out) and FEFO (First Expiry, First Out).
  • Ensure proper labelling and dating of food items.
  • Follow food allergen handling and safety procedures.
  • Monitor daily ingredient requirements.
  • Assist in receiving and checking food supplies.
  • Maintain proper storage of raw and prepared food items.
  • Avoid unnecessary food wastage.
  • Inform CDP about low stock and additional requirements.
  • Follow proper stock rotation procedures.
  • Maintain cleanliness of the assigned kitchen section.
  • Clean and sanitize workstations after every operation.
  • Ensure cooking equipment and utensils are properly maintained.
  • Follow daily cleaning and deep-cleaning schedules.
  • Report equipment breakdowns and maintenance issues.
  • Maintain proper waste segregation and disposal.
  • Assist CDP and DCDP in daily kitchen operations.
  • Guide Commis II, Commis III and kitchen helpers when required.
  • Coordinate with other kitchen sections during service.
  • Maintain teamwork and discipline.
  • Follow instructions from the Executive Chef and senior chefs.
  • Support banquet functions, buffet operations and special events.
  • Consistent food quality and taste.
  • Proper food presentation and portion control.
  • Excellent kitchen hygiene and sanitation.
  • Minimum food wastage.
  • Timely food preparation and service.
  • Effective teamwork and coordination.
  • Compliance with hotel SOPs and FSSAI standards.
Pay
₹20,000.00 - ₹29,000.00 per month
Work Location
In person
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