Continental Chef- Commi 1

We are looking for a passionate and dedicated Commis II / Commis III – Continental Kitchen to join our culinary team. The ideal candidate will assist in the preparation and presentation of high-quality continental cuisine while maintaining hygiene, food safety, and quality standards. This role is ideal for individuals eager to develop their culinary skills in a professional hotel environment.

Key Responsibilities

Assist in the preparation, cooking, and plating of continental dishes as per standard recipes.

Prepare ingredients, sauces, stocks, soups, salads, sandwiches, pasta, grills, and other continental menu items.

Ensure consistency in taste, quality, and presentation of all food served.

Follow instructions from the Chef de Partie, Sous Chef, and Executive Chef.

Maintain cleanliness and organization of the workstation before, during, and after service.

Ensure proper storage, labeling, and rotation of food items using the FIFO (First In, First Out) method.

Monitor stock levels and report shortages or spoilage to the senior chef.

Minimize food wastage by adhering to portion control and proper handling procedures.

Follow all food safety, hygiene, and sanitation standards in accordance with hotel policies.

Assist in receiving and checking kitchen supplies for quality and freshness.

Support banquet, buffet, à la carte, and special event operations as required.

Participate in daily mise en place and kitchen preparation activities.

Maintain kitchen equipment and report any maintenance issues promptly.

Work collaboratively with the kitchen team to ensure smooth service operations.

Qualifications

Certificate, Diploma, or Degree in Culinary Arts, Hotel Management, or Food Production.

Food Safety/Hygiene certification is an added advantage.

ExperienceCommis III

0–2 years of experience in a hotel, restaurant, or commercial kitchen.

Fresh culinary graduates with industrial training are encouraged to apply.

Commis II

2–4 years of experience in a continental kitchen, preferably in a 4-star or 5-star hotel.

Good understanding of continental cooking techniques and kitchen operations.

Required Skills

Basic knowledge of continental cuisine and cooking methods.

Knowledge of food preparation, knife skills, and kitchen equipment.

Understanding of food safety, hygiene, and sanitation practices.

Ability to work efficiently under pressure in a fast-paced environment.

Team player with a positive attitude and willingness to learn.

Good time management and organizational skills.

Physical stamina to stand for extended periods and work flexible shifts.

Desired Competencies

Passion for culinary excellence.

Attention to detail.

Discipline and punctuality.

Ability to follow recipes and standard operating procedures.

Adaptability and eagerness to learn new techniques.

Strong teamwork and communication skills.

Pay

₹17,000.00 - ₹20,000.00 per month

Benefits

Food provided

Provident Fund

Experience

Food production

2 years (Required)

Location

Bandra East, Mumbai, Maharashtra (Required)

Work Location

In person