Hotel Management Trainee - Commi 3 - Kitchen

Role & responsibilities

1. Assist senior chefs in daily kitchen operations and food preparation.

2. Perform basic cutting, chopping, peeling, cleaning and mise en place activities.

3. Prepare basic ingredients, sauces, gravies and food items as instructed by senior chefs.

4. Follow standard recipes, portion sizes and presentation standards.

5. Maintain hygiene, cleanliness and food safety standards in the kitchen.

6. Ensure proper storage, labelling and rotation of food materials according to FIFO principles.

7. Handle kitchen equipment safely and maintain cleanliness of workstations.

8. Minimize food wastage and follow the kitchen's stock-handling procedures.

Follow instructions from senior chefs and complete assigned duties on time.

Preferred candidate profile

Basic knowledge of food production and cooking methods.

Interest in Indian, Continental, Chinese cuisine.

Good communication, teamwork and discipline.

Willingness to learn, work in shifts and perform operational kitchen duties.

Free Food and Accommodation will be provided.