The Commis I is responsible for preparing and cooking food items as per the standard recipes and quality standards of the hotel. The role requires maintaining hygiene, cleanliness, and food safety standards while supporting senior chefs in daily kitchen operations.

Key Responsibilities

- Prepare ingredients such as vegetables, meats, seafood, sauces, and other food items as instructed by senior chefs.
- Cook and present dishes according to hotel recipes, portion standards, and presentation guidelines.
- Ensure consistency in taste, quality, and appearance of food served to guests.
- Maintain cleanliness and organization of workstations, kitchen equipment, and storage areas.
- Follow food safety, sanitation, and HACCP standards at all times.
- Assist in receiving, checking, and storing kitchen supplies and ingredients properly.
- Minimize food wastage and control portioning effectively.
- Support Chef de Partie and other senior chefs during food preparation and service periods.
- Report any equipment malfunction, food quality issue, or stock shortage to the supervisor immediately.
- Participate in kitchen cleaning schedules and maintain personal hygiene and grooming standards.
- Work cooperatively with other kitchen and service staff to ensure smooth operations.

Requirements





- Certificate or Diploma in Hotel Management / Culinary Arts preferred.
- Minimum 2–4 years of experience in a hotel or restaurant kitchen in a similar role.
- Valuable knowledge of food preparation techniques and kitchen operations.
- Knowledge of South Indian, North Indian, Continental, Chinese, or relevant cuisine as applicable.
- Understanding of food safety and hygiene practices.
- Ability to work in shifts, weekends, and public holidays.
- Team-oriented attitude with good communication skills.

Skills

- Food preparation and cooking skills
- Knife handling skills
- Time management
- Attention to detail
- Ability to work under pressure
- Teamwork and discipline

Working Conditions

- Standing for long hours in a hot kitchen environment.
- Handling kitchen equipment, knives, and cooking appliances safely.
- Rotational shifts including mornings, evenings, weekends, and holidays.

Performance Indicators

- Quality and consistency of food preparation
- Hygiene and cleanliness standards
- Timely completion of assigned tasks
- Reduction of food wastage
- Team cooperation and attendance

Job Type: Permanent

Pay: ₹15,000.00 - ₹22,000.00 per month

Work Location: In person

📌 South Indian Commi 1 (Kozhikode)
🏢 Kovilakam Residency (P)Ltd
📍 Kozhikode