To manage designated kitchen tasks autonomously, ensure food quality and hygiene standards, and support senior chefs in maintaining seamless kitchen operations.

Requirements

- Prepare and cook food items according to standard recipes under supervision.
- Manage a designated kitchen section efficiently during service hours.
- Complete all mise-en-place before service begins.
- Uphold high standards of food quality, taste, and presentation.
- Adhere to food safety and sanitation regulations (HACCP/FSSAI).
- Ensure correct storage, labeling, and FIFO (First In, First Out) practices.
- Assist senior chefs during peak periods and special events.
- Maintain cleanliness of the work area, equipment, and utensils.
- Minimize wastage and manage ingredients responsibly.
- Provide guidance and training to junior kitchen staff as needed.
- Education: Diploma or Certificate in Culinary Arts / Hotel Management preferred.
- Experience: 2–4 years in a professional kitchen.
- Skills: Proficient in basic cooking techniques and kitchen operations.
- Knowledge: Robust understanding of food safety and hygiene standards.

📌 Commis I (Hyderabad)
🏢 Ira Hospitality
📍 Hyderabad