Commis Chef

Job Title:

Commis I – Continental Cuisine

Location:

India
Hotel Category:  4-Star
Department:  Kitchen – Continental Section
Reporting To:  Sous Chef / Chef de Partie (Continental)

Employment Type:

Full-Time
Salary:  As per experience

Position Summary
We are seeking a skilled and motivated  Commis I – Continental Cuisine  to support daily kitchen operations by assisting in the preparation of high-quality continental dishes. The role focuses on maintaining consistency, hygiene standards, and timely service while working closely with senior chefs to ensure smooth kitchen workflow.

Key Responsibilities
Food Preparation & Cooking
Prepare a variety of continental dishes, including soups, salads, grills, sauces, and accompaniments.
Assist in daily mise en place, food preparation, and proper plating as per hotel standards.
Follow standardized recipes to ensure consistency in taste, portioning, and presentation.
Support senior chefs during service hours to ensure timely order execution.
Kitchen Operations & Coordination
Coordinate with Sous Chef and Chef de Partie for smooth service operations.
Ensure readiness of ingredients and equipment before service.
Assist in maintaining proper workflow and minimizing service delays.
Hygiene, Safety & Compliance
Maintain high standards of kitchen hygiene, cleanliness, and food safety.
Ensure correct storage, labeling, and rotation of ingredients as per FIFO standards.
Follow safety procedures while handling kitchen equipment and food products.
Qualifications & Requirements
Basic to intermediate knowledge of continental cuisine techniques and ingredients.
Ability to follow recipes and instructions accurately.
Well-groomed, disciplined, and professional attitude.
Strong teamwork skills with a focus on quality and consistency.
Ability to work efficiently in a fast-paced kitchen environment.
Key Competencies
Culinary skills (Continental cuisine)
Attention to detail and food presentation
Team coordination and communication
Time management and workflow efficiency
Key Performance Indicators (KPIs)
Consistency in taste, portion size, and presentation
Compliance with hygiene and food safety standards
Timely preparation and execution of food orders
Reduction in wastage and efficient use of ingredients
Working Conditions
Fast-paced kitchen environment with high production demands.
Rotational shifts, including weekends, holidays, and peak service hours.