Commis I – Continental & South Indian Cuisine

About the role

We are looking for a motivated Commis I to join our hotel kitchen, focusing on Continental and South Indian cuisine. The successful candidate will support the Chef de Partie and Sous Chef in preparing high‑quality dishes while maintaining strict hygiene and safety standards.

Key responsibilities

• Prepare and cook menu items according to recipes, ensuring consistent quality and presentation.
• Assist the CDP and Sous Chef with station set‑up, mise en place, and cleaning.
• Regulate temperatures of ovens, broilers, grills, and roasters and monitor food storage conditions.
• Pull frozen items for thawing, portion, arrange, and garnish dishes as required.
• Maintain food logs, control stock levels and food costs within the section.
• Ensure sanitation of work surfaces, storage containers, and kitchen equipment.
• Support hiring, training, scheduling and coaching of junior staff as directed.

Required profile

• Entry‑level culinary background, preferably with experience in hotel or restaurant kitchens.
• Understanding of food hygiene policies and ability to follow them rigorously.
• Willingness to work flexible hours and assist during busy periods.
• Team‑player attitude with a focus on continuous learning and innovation.

Required skills

• Food hygiene compliance
• Operation of kitchen equipment (ovens, grills, broilers, roasters)
• Mise en place preparation
• Food stock and cost control
• Sanitation and cleanliness procedures