Continental Commi1

A Continental Commis I is a skilled, first-level line cook in the continental kitchen brigade who prepares, cooks, and plates western/continental dishes under the guidance of senior chefs like the Chef de Partie or Sous Chef. [1, 2, 3]

Core Responsibilities

• Mise en Place: Prepare ingredients ahead of service, including washing, peeling, chopping, portioning, weighing, and measuring meats, vegetables, and sauces. [1, 2]
• Cooking & Execution: Operate kitchen equipment (ovens, grills, stoves, fryers) to cook continental items such as pastas, steaks, salads, soups, burgers, and sauces according to standard recipes. [1, 2, 3]
• Plating & Presentation: Assemble and garnish dishes to match the kitchen's visual and portion-control standards. [1, 2, 3]
• Station Maintenance: Clean and sanitize work surfaces, knives, tools, and the station area regularly throughout and after shifts. [1, 2, 3]
• Inventory & Storage: Assist with unboxing, checking quality, rotating stock, and properly storing food supplies. [1, 2, 3]
• Team Support: Collaborate with Commis II/III, support senior chefs during busy service hours, and adhere to HACCP and local food safety/hygiene rules. [1, 2, 3]

Typical Requirements

• Experience: 1 to 3 years of prior experience working in a professional kitchen as a Commis II, Commis III, or Continental Cook.
• Education: Culinary arts certification, diploma, or formal training is preferred.
• Skills: Good practical knowledge of continental cooking techniques, knife skills, flavor profiles, and food safety standards.
• Physical & Work Traits: Ability to stand for long hours, work in a fast-paced environment, and handle split shifts, weekends, or holidays

Pay: ₹17,000.00 - ₹21,000.00 per month

Benefits:

• Food provided
• Paid sick time
• Paid time off
• Provident Fund

Experience:

• Continental Cuisine: 3 years (Required)

Work Location: In person