Commis Chef

**Key Responsibilities:Food Preparation & Cooking**
- Assist in preparing ingredients (chopping, marinating, measuring, etc.) for daily operations.
- Cook and plate dishes under the supervision of Chef de Partie/Sous Chef.
- Maintain consistency in taste, quality, and presentation.
- Support various kitchen sections (Indian, Continental, Bakery, etc.) as assigned.

**Hygiene & Safety**
- Maintain cleanliness and organization of workstations.
- Follow hygiene, sanitation, and HACCP standards.
- Handle kitchen equipment and utensils safely.

**Team Support & Coordination**
- Work closely with chefs and colleagues to ensure smooth kitchen operations.
- Assist during banquets, weddings, and special events.
- Report shortages or issues with ingredients and equipment to supervisors.

**Learning & Development**
- Actively learn new cooking methods, recipes, and techniques.
- Participate in training sessions conducted by senior chefs.
- Show enthusiasm for continuous improvement and creativity in cooking.

**Requirements**:

- Diploma/Degree in Culinary Arts, Hotel Management, or equivalent (preferred).
- 0-2 years of experience in a professional kitchen (freshers with passion for cooking may apply).
- Basic knowledge of food preparation and kitchen operations.
- Strong willingness to learn and take direction.
- Physically fit, disciplined, and able to work in a fast-paced environment.

**Key Skills**:

- Basic culinary knowledge and knife skills.
- Ability to follow recipes and instructions.
- Teamwork and communication.
- Attention to detail and cleanliness.
- Time management and multitasking ability.

Pay: ₹15,000.00 - ₹30,000.00 per month

Work Location: In person