Commi III

Key Responsibilities

- Assist in the preparation and cooking of Continental dishes as per standard recipes and presentation guidelines. - Prepare mise en place for daily operations and ensure timely food production. - Maintain cleanliness and organization of the workstation and kitchen equipment. - Follow food safety, hygiene, and sanitation standards in accordance with FSSAI and company guidelines. - Ensure proper storage, handling, and rotation of food items using FIFO principles. - Minimize food wastage and maintain portion control. - Support senior chefs during buffet service, à la carte operations, and banquet events. - Report equipment malfunctions and stock shortages to the immediate supervisor. - Adhere to all health, safety, and grooming standards. - Work collaboratively with team members to ensure smooth kitchen operations.

Skills & Competencies

- Basic knowledge of Continental cuisine and cooking techniques. - Understanding of food safety, hygiene, and sanitation practices. - Ability to work efficiently in a fast-paced kitchen environment. - Good communication and teamwork skills. - Willingness to learn and develop culinary skills. - Ability to work flexible shifts, including weekends and holidays.

Preferred Attributes

- Diploma/Degree in Hotel Management or Culinary Arts (preferred) - Experience in hotels, clubs, resorts, or fine-dining restaurants. - Passion for culinary arts and continuous learning. - Positive attitude with a strong commitment to quality and guest satisfaction.