continental commis 1

Core Responsibilities

Food Preparation & Cooking: Prepare, cook, and present Continental dishes including stocks, soups, classic sauces (Mother Sauces and derivatives), pasta, risotto, grilled meats, fish, and cold salads according to standardized recipes.

Mise en Place: Execute detailed daily prep work, including portioning meats/seafood, chopping vegetables, making dressings, and ensuring all raw components are ready before service hours.

Station Management: Oversee and maintain clean, organized, and fully stocked workstations throughout service hours, enforcing strict FIFO (First In, First Out) inventory management.

Supervision & Guidance: Assist, train, and guide junior team members (Commis 2, Commis 3, and industrial trainees) in fundamental culinary techniques and safety standards.

Food Safety & Hygiene: Adhere strictly to HACCP, food safety regulations, personal hygiene standards, and proper temperature controls for raw and cooked items.

Waste Minimization: Monitor ingredient usage to minimize food waste, assist with daily/weekly stock counts, and report shortages to senior chefs.

Pay

₹15,000.00 - ₹18,000.00 per month

Benefits

Food provided

Work Location

In person