The Commis II – Continental is responsible for assisting in the preparation and cooking of Continental cuisine while maintaining the hotel's standards of food quality, presentation, hygiene, and safety. The position supports the Chef de Partie and senior kitchen team in the smooth and efficient operation of the Continental section.

- Assist in daily mise-en-place and preparation of ingredients for Continental dishes.
- Prepare, cook, and present food according to standard recipes and hotel specifications.
- Handle vegetables, fruits, meat, poultry, seafood, sauces, soups, salads, pasta, sandwiches, and other Continental preparations as assigned.
- Ensure proper portioning, consistency, taste, texture, and presentation of food.
- Follow instructions given by the Chef de Partie, Sous Chef, or Executive Chef.
- Assist in buffet preparation, à la carte orders, banquets, and other food production requirements.
- Ensure food is prepared within the required time during service.
- Set up and maintain the assigned workstation before, during, and after service.
- Operate kitchen equipment safely and correctly.
- Check the availability and quality of ingredients before starting production.
- Maintain proper storage of prepared and raw food items.
- Follow FIFO/FEFO principles for food storage and usage.
- Assist senior chefs during busy periods and support other kitchen sections when required.
- Maintain high standards of personal hygiene and grooming.
- Follow food safety, sanitation, HACCP, and hotel hygiene procedures.
- Keep workstations, utensils, equipment, refrigerators, and storage areas clean and organized.
- Ensure proper handling, storage, labelling, and temperature control of food.
- Prevent cross-contamination and minimize food wastage.
- Report any food safety, equipment,



or maintenance issues to the concerned senior.
- Assist in checking and maintaining food stock levels.
- Inform the Chef de Partie about shortages, damaged items, or quality concerns.
- Follow proper portion control to minimize food cost and wastage.
- Ensure efficient utilization of ingredients and leftover management as per hotel standards.
- Work closely with the Chef de Partie, Commis I, Commis III, and other kitchen team members.
- Maintain effective communication with the service and kitchen teams.
- Support colleagues during peak operational periods.
- Maintain a positive, disciplined, and qualified attitude at all times.
- Attend departmental briefings, training sessions, and meetings as required.
- Follow all hotel policies and procedures related to health, safety, fire, hygiene, and security.
- Use knives, cooking equipment, machinery, and other kitchen tools safely.
- Immediately report accidents, injuries, unsafe conditions, or equipment defects.
- Maintain cleanliness and safety standards throughout the kitchen
- Minimum 1–2 years of experience in a hotel, resort, restaurant, or professional kitchen.
- Fresh candidates with relevant culinary training/apprenticeship may also be considered.

The successful candidate will be expected to:
- Maintain consistent food quality and presentation.
- Complete assigned preparation and production work on time.
- Maintain excellent hygiene and cleanliness standards.
- Minimize food wastage.
- Follow recipes, portion standards, and kitchen procedures.
- Demonstrate teamwork and a positive attitude.
- Continuously develop culinary knowledge and skills.

Pay: ₹14,000.00 - ₹18,000.00 per month

Benefits

- Flexible schedule
- Food provided
- Health insurance
- Leave encashment
- Paid sick time
- Paid time off
- Provident Fund

Work Location: In person

📌 Continental Chef - commi II (Vagator)
🏢 Golden Tulip Vagator Goa
📍 Vagator