Job Summary The Commis I is responsible for assisting in the preparation and production of food according to the hotel's standards, recipes, and hygiene requirements. The role involves supporting the Chef de Partie and other kitchen team members in daily kitchen operations while maintaining high standards of food quality, cleanliness, and safety.

Key Responsibilities

- Prepare ingredients such as vegetables, meat, seafood, sauces, and other food items as instructed.
- Assist the Chef de Partie in preparing dishes according to standard recipes and presentation guidelines.
- Maintain proper mise en place for the assigned kitchen section.
- Ensure food is prepared and stored at the correct temperature.
- Follow standard portion sizes and minimize food wastage.
- Maintain cleanliness and organization of the workstation, equipment, and kitchen area.
- Follow hotel food safety, hygiene, and sanitation standards at all times.
- Check the quality and freshness of ingredients before use.
- Assist with receiving, storing, and properly labeling food products.
- Follow instructions from senior chefs and complete assigned tasks efficiently.
- Support other kitchen sections when required.
- Handle kitchen equipment safely and report any damage or malfunction to the supervisor.
- Follow HACCP and other applicable food safety procedures.




- Assist in maintaining proper stock levels and inform the supervisor of shortages.
- Maintain a professional attitude and good teamwork with kitchen and service staff.

Skills and Competencies
- Basic knowledge of food preparation and cooking techniques.
- Valuable understanding of kitchen hygiene and food safety.
- Ability to work as part of a team.
- Good time management and organizational skills.
- Ability to work in a fast-paced kitchen environment.
- Willingness to learn new cooking techniques and hotel standards.
- Good communication and discipline.
- Ability to stand for long periods and work under pressure.

Qualifications
- ITI / Diploma / Certificate in Hotel Management or Culinary Arts preferred.
- 3 years of experience in a hotel, restaurant, or commercial kitchen is preferred.

Key Performance Areas (KPIs)
- Food quality and consistency.
- Hygiene and sanitation standards.
- Proper mise en place and timely food preparation.
- Minimization of food wastage.
- Compliance with recipes and portion standards.
- Kitchen cleanliness and organization.
- Teamwork and discipline.

Pay: ₹20,000.00 - ₹25,000.00 per month

Benefits

- Food provided
- Provident Fund

Work Location: In person

📌 Tandoori Commis I (Ghaziabad)
🏢 Ramada by Wyndham Ghaziabad Vasundhara
📍 Ghaziabad