Commis III

Key Responsibilities

• Assist in the preparation and cooking of South Indian dishes as per standard recipes.
• Prepare ingredients such as vegetables, spices, batter, chutneys, gravies, and other mise en place.
• Assist in preparing breakfast, lunch, dinner, and buffet items.
• Follow recipes, portion sizes, presentation standards, and cooking methods.
• Maintain consistency in taste, quality, and presentation.
• Ensure proper handling and storage of food items.
• Maintain cleanliness and hygiene of the work area, equipment, and utensils.
• Follow HACCP, food safety, and hotel hygiene standards.
• Check the quality and freshness of ingredients before use.
• Minimize food wastage and use ingredients efficiently.
• Support senior chefs and kitchen team members during service.
• Ensure proper mise en place is completed before the start of operations.
• Follow proper FIFO and food storage practices.
• Assist in receiving and storing kitchen supplies when required.
• Maintain kitchen equipment and report any damage or malfunction to the supervisor.
• Follow all hotel policies, procedures, and safety regulations.
• Perform any other duties assigned by the Chef or Kitchen Management.

Pay

₹16,000.00 - ₹20,000.00 per month

Benefits

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

Work Location

In person