Commis-III (Cold Kitchen)

• Prepare and portion ingredients—such as washing, peeling, chopping vegetables, cutting meats/seafood, and making basic dressings—before service begins.
• Assemble and plate cold starters, salads, terrines, canapés, and seafood or meat displays strictly to recipe and presentation standards.
• Set up, maintain, and break down the cold kitchen station, keeping all tools, cutting boards, and prep areas clean.
• Follow HACCP (Hazardous Analysis Critical Control Point) guidelines, proper food labeling (FIFO - First In, First Out), and temperature logs for refrigeration units.
• Monitor stock levels for the cold section, store incoming deliveries properly, and report waste or low items to the senior chef.

Pay

₹15,000.00 - ₹20,000.00 per month

Benefits

• Health insurance
• Provident Fund

Education

• Diploma (Preferred)

Experience

• Cold Kitchen: 1 year (Preferred)

Work Location

In person