Position - Commis II – Continental & Chinese

Department - Food Production / Kitchen

Reports To - Sous Chef / Chef de Partie / Executive Chef

Job Purpose To assist in the preparation and production of Continental and Chinese dishes while maintaining high standards of food quality, consistency, hygiene, presentation, and kitchen safety. The Commis II is responsible for efficient mise en place, food preparation, basic cooking, and maintaining cleanliness and organization within the assigned kitchen section.

Key Responsibilities

1. Food Preparation & Mise en Place

- Prepare and organize all required ingredients for Continental and Chinese dishes.
- Carry out cutting, chopping, slicing, marinating, portioning, blanching, and other basic food preparation tasks.
- Ensure proper mise en place is completed before service.
- Follow standard recipes, portion sizes, and preparation methods.
- Ensure ingredients are fresh, properly handled, and stored according to food safety standards.

2. Continental Cuisine

- Assist in preparing Continental dishes such as soups, salads, sauces, pasta, vegetables, appetizers, and main courses.
- Prepare basic sauces, dressings, marinades, and accompaniments.
- Assist in grilling, sautéing, roasting, baking, and other Continental cooking techniques as directed by the Chef.
- Maintain consistency in taste, texture, portion size, and presentation.

3. Chinese Cuisine

- Assist in preparing Chinese appetizers, soups, noodles, fried rice, stir-fried dishes, vegetables, meat, seafood, and other menu items.
- Carry out proper mise en place for wok and Chinese cooking operations.
- Assist with stir-frying, deep-frying, steaming, blanching, and other Chinese cooking techniques.
- Prepare and maintain basic Chinese sauces, marinades, and seasonings.
- Ensure correct cooking temperatures and consistency of Chinese dishes.

4. Kitchen Operations

- Follow instructions given by the Chef de Partie, Sous Chef, or Executive Chef.
- Assist in smooth food production during breakfast, lunch, dinner, buffet, à la carte, and special functions.




- Coordinate with other kitchen sections to ensure timely food preparation and service.
- Ensure all food is prepared according to the hotel's/resort's recipes and standards.
- Assist senior kitchen staff during busy service periods.

5. Food Quality & Presentation

- Maintain the required quality, taste, texture, temperature, and appearance of food.
- Ensure proper portion control while preparing dishes.
- Follow established plating and presentation standards.
- Inform the Chef immediately about any quality issues, shortage of ingredients, or preparation problems.

6. Hygiene & Food Safety

- Maintain high standards of personal hygiene and kitchen cleanliness.
- Follow proper food handling, storage, and temperature-control procedures.
- Prevent cross-contamination between raw and cooked food.
- Ensure workstations, utensils, chopping boards, equipment, and storage areas are clean and sanitized.
- Follow HACCP and applicable food safety procedures.
- Wear the required kitchen uniform and protective equipment at all times.

7. Stock & Wastage Control

- Use ingredients carefully and minimize unnecessary food wastage.
- Follow proper portioning and storage procedures.
- Inform the Chef about low stock, damaged ingredients, or items nearing expiry.
- Assist in proper labeling, dating, and storage of prepared food and ingredients.
- Maintain cleanliness and organization of refrigerators, freezers, and dry stores as assigned.

8. Kitchen Equipment

- Operate kitchen equipment safely and correctly.
- Maintain cleanliness of knives, utensils, cooking equipment, and workstations.
- Report damaged or malfunctioning equipment to the Chef immediately.
- Follow all kitchen safety procedures while operating equipment.

9. Teamwork & Discipline





- Maintain a positive and cooperative relationship with all kitchen team members.
- Assist other sections when required during busy periods.
- Attend daily kitchen briefings and training sessions.
- Follow the hotel's/resort's rules, regulations, and standard operating procedures.
- Maintain punctuality, discipline, grooming, and professional conduct.

Required Skills & Competencies
- Good knowledge of Continental and Chinese food preparation.
- Basic knowledge of Continental and Chinese cooking techniques.
- Good knife-handling and food-preparation skills.
- Knowledge of sauces, marinades, seasonings, and basic culinary methods.
- Understanding of food hygiene and safety practices.
- Ability to work efficiently under pressure during busy service.
- Positive teamwork and communication skills.
- Willingness to learn and develop culinary skills.
- Ability to follow recipes and instructions accurately.

Qualification
- Diploma/Certificate in Hotel Management, Culinary Arts, or Food Production preferred.
- Candidates with relevant practical kitchen experience may also be considered.

Experience
- 2–3 years of relevant experience in a hotel, resort, restaurant, or commercial kitchen, preferably with experience in both Continental and Chinese cuisine.

Key Performance Indicators (KPIs)
- Quality and consistency of food preparation.
- Timely completion of mise en place.
- Adherence to recipes and portion standards.
- Food hygiene and safety compliance.
- Minimization of food wastage.
- Cleanliness and organization of assigned workstation.
- Efficient performance during service.
- Teamwork, discipline, and adherence to kitchen procedures.

Pay: ₹18,000.00 - ₹20,000.00 per month

Benefits

- Food provided
- Paid sick time
- Paid time off
- Provident Fund

Ability to commute/relocate:
- Betalbatim, Goa: Reliably commute or willing to relocate with an employer-provided relocation package (Preferred)

Experience:
- Continental & Chinese: 2 years (Required)

Location:
- Betalbatim, Goa (Preferred)

Work Location: In person

📌 Commi 2 - Continental + Chinese (Betalbatim)
🏢 Alagoa Resorts and Villas
📍 Betalbatim