Commis II

Department: Asian, Continental, North Indian, South Indian Support the CDP and Commis I in food preparation while ensuring quality, consistency, and compliance with kitchen standards. -Assist with fundamental preparation: chopping, marinating, and portioning. -Prepare mise-en-place for the designated section prior to service. -Follow standard recipes and instructions from senior chefs accurately. -Maintain cleanliness of the work area, utensils, and equipment. -Comply with food safety and sanitation standards (HACCP/FSSAI). -Manage proper food storage, labeling, and FIFO practices. -Provide active support during service hours for smooth operations. -Minimize wastage and handle raw materials responsibly. -Execute additional kitchen duties as assigned by senior staff.

Requirements

• Education: Certificate or Diploma in Culinary Arts / Hotel Management preferred.
• Experience: 0–2 years in a professional kitchen.
• Skills: Basic understanding of kitchen operations and cooking techniques.
• Attributes: Eager to learn and capable of working in a fast-paced environment.