Commis Chef

17 hours ago

Delhi India, India Webvi Full time

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.

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