Commis Chef - Continental

Job Summary

Responsible for assisting in the preparation and presentation of Continental cuisine while maintaining high standards of food quality, hygiene, safety, and kitchen operations.

Key Responsibilities

• Assist the Chef de Partie and senior chefs in preparing Continental dishes as per standard recipes.
• Prepare mise-en-place and ensure all ingredients are properly cleaned, cut, portioned, and stored.
• Assist in preparing soups, sauces, salads, pasta, sandwiches, grilled items, and other Continental dishes.
• Ensure consistency in taste, quality, portion size, and presentation.
• Maintain proper food storage and follow FIFO procedures.
• Ensure cleanliness and hygiene of the assigned work area, equipment, and utensils.
• Follow food safety, HACCP, and hotel hygiene standards at all times.
• Monitor food wastage and ensure effective utilization of ingredients.
• Assist in receiving, checking, and storing food items as required.
• Maintain proper temperature control and food safety practices.
• Support smooth kitchen operations during breakfast, lunch, dinner, banquets, and other events.
• Coordinate effectively with other kitchen sections and F\&B Service.
• Report any equipment malfunction, stock shortage, or quality issue to the supervisor.
• Follow all hotel policies, SOPs, and grooming standards.
• Perform any other duties assigned by the Executive Chef or department head.

Required Skills \& Qualifications

• Diploma / Certificate in Culinary Arts or Hotel Management preferred.
• Min - 2 years of experience in a hotel, resort, restaurant, or institutional kitchen; freshers with relevant culinary training may also be considered.
• Basic knowledge of Continental cuisine and cooking techniques.
• Good understanding of food hygiene and kitchen safety.
• Ability to work effectively in a fast-paced kitchen environment.
• Good teamwork, discipline, and communication skills.
• Willingness to work in shifts, weekends, and public holidays.
• Passion for cooking and willingness to learn new culinary techniques.

Pay

₹20,000.00 - ₹25,000.00 per month

Benefits

• Flexible schedule
• Food provided
• Health insurance
• Leave encashment
• Provident Fund

Work Location

In person