Commi – I

Job Title: Kitchen Commi – Levels I / II / III (Indian & Continental)

Location: The Orchid Hotel Mumbai, Vile Parle East

Reporting to: Chef de Partie / Senior Kitchen Staff

About Us

At The Orchid Hotel, Mumbai, we operate a vibrant multi-cuisine restaurant offering Indian, Chinese, Continental and live-counter dining experiences. Recognised as one of Mumbai's premier eco-sensitive luxury hotels, we seek kitchen professionals who are passionate about food, committed to high standards and thrive in a fast-paced service environment.

Role Overview

We are hiring for three levels of Commi roles: Commi III, Commi II, and Commi I.

Candidates will be slotted at the appropriate level based on experience, skills and readiness to take on responsibility. Common responsibilities include food preparation, cooking, station setup, hygiene maintenance, and teamwork across our multi-cuisine operations.

Commi III – Entry Level

Key Responsibilities:

• Assist in ingredient preparation (washing, peeling, chopping) and storing raw materials in line with standard recipes.
• Operate basic kitchen equipment under supervision; cook simpler items and test for correct doneness.
• Support station mise-en-place before service, help restock during service and assist station breakdown.
• Maintain cleanliness, sanitation and follow food safety & hygiene protocols.
• Assist with stock rotation, ingredient storage and report shortages or issues.
• Work as part of the team during buffet, à-la-carte and live-counter service as required.

Qualifications / Requirements:

• Minimum high school pass or equivalent; culinary/hospitality diploma preferred.
• 1–2 years kitchen experience (hotel/restaurant) or internship preferred.
• Basic knowledge of food-prep methods, equipment, hygiene.
• Team-oriented, eager to learn, able to work under pressure, flexible with shifts.

Commi II – Intermediate Level

Key Responsibilities:

• Prepare and cook dishes (hot & cold) for a designated station, following recipes, portion-controls and presentation standards.
• Supervise and assist Commi III staff; ensure mise-en-place readiness and smooth station operation.
• Monitor food quality, cooking temperatures, portion sizes and presentation during service.
• Operate kitchen equipment safely, manage ingredient storage & rotation.
• Assist in section stock control, monitor food cost, minimise waste and optimise usage.
• Communicate with supervisors and other stations; escalate maintenance/hygiene issues.
• Enforce adherence to The Orchid's kitchen SOPs, hygiene standards and uniform/grooming requirements.

Qualifications / Requirements:

• Culinary/hospitality diploma or certificate preferred.
• Minimum 2–3 years experience in hotel multi-cuisine kitchen environment; previous role as Commi III or equivalent.
• Knowledge of multiple cuisines (Indian, Chinese, Continental) preferred.
• Ability to operate a station independently, understand food cost/quantity control, train junior staff.

Commi I – Senior Level

Key Responsibilities:

• Lead a defined station (Indian, Chinese, Continental, Grill or Live Counter) in the multi-cuisine restaurant; cook and prepare dishes to hotel standards.
• Ensure portion control, presentation, consistency and guest satisfaction for your station.
• Supervise and train Commi II & Commi III staff; assign tasks, check mise-en-place, ensure readiness before service.
• Monitor food quality, cooking timelines, equipment performance and station efficiency.
• Contribute ideas for menu items/specials, process improvements in station operations.
• Manage station stocks, inventory, control waste and monitor cost metrics.
• Ensure compliance with food safety, hygiene, safety protocols, and mentor team in these standards.
• Coordinate with service staff, kitchen operations, Chef de Partie and other sections to deliver seamless service.

Qualifications / Requirements:

• Diploma/Certificate in Culinary Arts / Hotel Management.
• Minimum 4-5 years experience in hotel kitchen environment, preferably in a multi-cuisine outlet; prior Commi II or equivalent role required.
• Strong knowledge of Indian & international cuisines, cooking techniques, equipment and kitchen operations.
• Demonstrated leadership, team-management skills, good communication and training ability.
• Understanding of food cost control, hygiene regulations, ability to perform in high-volume & high-standard environment.

What We Offer

• Competitive salary (dependent on level & experience) plus benefits as per hotel policy.
• Staff meals, uniform, Provident Fund contributions and other statutory benefits.
• Opportunity to work in a luxury eco-hotel environment, with exposure to multi-cuisine operations, live-counters and high service standards.
• Trainings, career-path opportunities (Commi III → Commi II → Commi I → Chef de Partie and beyond).
• A supportive team culture and opportunities to learn from experienced chefs.

Job Types: Full-time, Permanent

Pay: ₹16, ₹23,484.15 per month

Benefits:

• Food provided
• Health insurance
• Provident Fund

Work Location: In person