Job Description

: Commis II

Hotel:

Flora Airport Hotel, Kochi

Department:

Kitchen / Food Production

Reports To:

Demi Chef de Partie / Chef de Partie / Sous Chef

Job Summary

The Commis II is a crucial member of the kitchen brigade, responsible for supporting the daily operations of a Kitchen.The primary role is to prepare high-quality food items according to the hotel's recipes and standards, ensuring timely service, especially important in a fast-paced airport hotel environment. The ideal candidate will have a solid foundation in basic cooking techniques, a passion for learning, and the ability to work efficiently under pressure.

Key Responsibilities

Food Preparation & Cooking:

Prepare ingredients for cooking, including washing, peeling, chopping, cutting, and marinating as instructed by senior chefs. Assist the Demi Chef de Partie and Chef de Partie in cooking and presenting dishes according to the hotel's standard recipes and portion controls. Be responsible for a specific section of the kitchen, ensuring all mis-en-place is completed before and after service. Cook menu items in cooperation with the rest of the kitchen staff, ensuring speed and efficiency during peak hours to meet flight schedules and guest demands. Learn and master the recipes, quality standards, and presentation specs of the assigned section.

Kitchen Maintenance & Hygiene:

Maintain impeccable cleanliness and sanitation in the assigned work section at all times. Ensure all equipment is handled with care and kept clean and tidy. Adhere to all HACCP (Hazard Analysis Critical Control Point) and FSSAI (Food Safety and Standards Authority of India) guidelines for food safety and hygiene. Properly store raw and cooked food items to prevent spoilage and ensure FIFO (First-In, First-Out) practices are followed. Assist in daily and weekly cleaning schedules for the kitchen area.

Teamwork & Communication:

Work collaboratively as part of a team to ensure smooth kitchen operation. Communicate effectively with senior chefs regarding stock levels, equipment issues, and any challenges faced during preparation. Show willingness to learn new skills and take on tasks from other sections when required. Attend daily briefings with the kitchen team to understand business forecasts and special requirements (e.g., flight crew meals, VIP arrivals, banquets).

Inventory & Waste Control:

Assist in monitoring and minimizing food waste. Help in receiving and storing goods as directed by seniors.
Job Types: Full-time, Permanent

Pay: ₹17,000.00 - ₹18,000.00 per month

Benefits:

Food provided Paid time off Provident Fund
Work Location: In person