commi 2 - conti/asian cuisine

Job Description

Commis II – Continental & Asian Cuisine

Department

Kitchen / Culinary

Designation

Commis II – Continental & Asian Cuisine

Industry

Hospitality / Cafe

Reporting To

DCDP / Sous Chef / Head Chef

Job Summary

We are looking for a dedicated and enthusiastic Commis II specializing in Continental and Asian cuisine to join our kitchen team. The ideal candidate should have basic to intermediate culinary skills, hands-on experience in food preparation, and a willingness to learn and grow in a professional cafe or restaurant environment. The candidate will assist senior chefs in daily kitchen operations while maintaining food quality, consistency, hygiene, and presentation standards.

Key Responsibilities

Assist in preparing and cooking Continental and Asian dishes as per the restaurant's menu and standard recipes.

Handle basic preparation of pastas, sauces, salads, sandwiches, soups, and other Continental dishes.

Assist in preparing Asian dishes, including noodles, fried rice, stir-fries, curries, and other Asian specialties.

Carry out daily mise en place, including cutting, chopping, marinating, portioning, and ingredient preparation.

Ensure food is prepared according to standard recipes, portion sizes, taste, and presentation guidelines.

Maintain cleanliness and organisation of the assigned kitchen section throughout the shift.

Follow proper food storage, labelling, stock rotation, and temperature-control procedures.

Ensure compliance with kitchen hygiene, sanitation, and food safety standards.

Assist senior chefs in monitoring stock levels and reporting shortages or ingredient-quality issues.

Minimise food wastage by following proper portion control and ingredient-handling practices.

Ensure timely preparation and dispatch of food orders during service hours.

Maintain kitchen equipment and utensils in clean and proper working condition.

Follow instructions from the DCDP, Sous Chef, and Head Chef and coordinate effectively with other kitchen team members.

Adhere to company policies, kitchen SOPs, and applicable FSSAI guidelines.

Qualifications & Experience

Minimum 1–3 years of experience in a professional kitchen, preferably in a cafe, restaurant, or casual dining setup.

Basic to intermediate knowledge of Continental and Asian cuisine.

Familiarity with kitchen preparation techniques, knife skills, sauces, seasonings, and cooking methods.

Knowledge of food hygiene, safe food handling, and proper storage practices.

Ability to work efficiently in a fast-paced kitchen environment.

Willingness to learn new recipes, techniques, and kitchen procedures.

Good teamwork, discipline, time management, and communication skills.

Flexibility to work rotational shifts, weekends, and public holidays as required.

Key Skills

Continental and Asian food preparation

Basic cooking techniques and knife skills

Mise en place and ingredient preparation

Food presentation and portion control

Kitchen hygiene and sanitation

Stock handling and food wastage control

Teamwork and coordination

Time management and willingness to learn

Ideal Candidate Profile

The ideal candidate should be passionate about cooking, eager to develop culinary skills, and capable of supporting the kitchen team in preparing high-quality Continental and Asian dishes. The candidate must be disciplined, organised, and committed to maintaining consistency, cleanliness, and efficiency in daily kitchen operations.

Pay

₹20,000.00 - ₹25,000.00 per month

Benefits

Food provided

Paid sick time

Paid time off

Provident Fund

Work Location

In person