Job Description

Key ResponsibilitiesFood Preparation & Cooking

Prepare, cook, and present menu items in the assigned section as per recipes and standards. Assist senior chefs in mise-en-place, prep work, and daily kitchen tasks. Ensure portion control, consistency, and timely preparation of dishes. Maintain proper handling and storage of ingredients.

Kitchen Operations

Follow standard recipes, SOPs, and plating guidelines. Ensure station readiness before service and proper shutdown after service. Assist in receiving, labeling, and storing raw materials and supplies. Coordinate with service staff for accurate and timely order dispatch.

Hygiene & Safety

Maintain high levels of cleanliness and hygiene in the workstation at all times. Comply with FSSAI and internal food safety standards. Ensure proper use of kitchen equipment and report any damages immediately. Follow all safety protocols, including temperature control, sanitation, and waste management.

Teamwork & Discipline

Work collaboratively with all kitchen staff. Attend daily briefings and follow instructions from CDP, DCDP, and Sous Chef. Maintain grooming standards, punctuality, and discipline.

Skills & Competencies

Strong culinary foundation and hands-on cooking skills. Ability to follow instructions and work under pressure. Good knowledge of ingredients, chopping skills, and kitchen equipment. Attention to detail, consistency, and time management. Positive attitude, teamwork, and willingness to learn.

Qualifications & Experience

1-3 years of experience as Commi I / Commi II in a restaurant or hotel kitchen. Culinary diploma/certificate preferred (not mandatory). Experience in continental, cafe-style menus, or casual dining kitchens is an advantage.
Job Types: Full-time, Permanent

Pay: ₹23,000.00 - ₹25,000.00 per month

Benefits:

Food provided Health insurance
Work Location: In person