- JOB OVERVIEW The Commis Chef is responsible for assisting the kitchen team in the preparation and production of food while maintaining high standards of taste, quality, hygiene and presentation. The candidate should have basic knowledge or practical experience in Indian, Tandoor, Chinese and Continental cuisine and be willing to learn and work across different kitchen sections as required.
- KEY RESPONSIBILITIES

- Assist the Chef de Partie, Sous Chef and Head Chef in daily kitchen operations.
- Prepare ingredients including vegetables, meats, sauces, marinades, spices and other food items as per kitchen requirements.
- Assist in the preparation of dishes across Indian, Tandoor, Chinese and Continental sections.
- Follow standard recipes, portion sizes and food preparation procedures.
- Ensure consistency in taste, quality and presentation of food.
- Assist in Tandoor preparation including naan, roti, kebabs, tikka and other Tandoor items, as assigned.
- Assist with preparation of Indian curries, gravies, rice, breads and other regional dishes.
- Assist in preparing Chinese dishes such as noodles, fried rice, sauces, stir-fried items and other menu preparations.
- Assist in preparing Continental dishes such as pasta, sandwiches, soups, salads, grilled items and basic sauces.
- Maintain proper mise en place before the start of service.
- Ensure all ingredients are properly cleaned, cut, stored and labelled.
- Follow FIFO and proper food-storage practices.
- Maintain cleanliness and hygiene of the assigned workstation, equipment and kitchen area.
- Follow food safety, hygiene and sanitation standards at all times.
- Minimize food wastage and use ingredients responsibly.
- Inform the senior chef about low stock,



damaged ingredients or any quality concerns.
- Assist during breakfast, lunch, dinner, banquets and special events as required.
- Coordinate with other kitchen sections to ensure smooth and timely food production.
- Maintain proper grooming and personal hygiene standards.
- Handle kitchen equipment safely and responsibly.
- Follow all hotel policies, SOPs and instructions given by senior chefs.
- Perform any other kitchen-related duties assigned by the Head Chef or management.

3. QUALIFICATIONS & EXPERIENCE
- Minimum 10th / 12th pass or equivalent.
- Diploma or certificate in Hotel Management / Culinary Arts is preferred.
- Freshers with relevant culinary training may be considered.
- Previous experience in a hotel, restaurant or resort kitchen is an advantage.
- Basic knowledge of Indian, Tandoor, Chinese and Continental cuisine preferred.
- Candidates with specialization in any one section and willingness to work across other sections are encouraged to apply.

4. SKILLS & COMPETENCIES
- Basic knowledge of food preparation and cooking techniques.
- Valuable understanding of kitchen hygiene and food safety.
- Ability to follow recipes and instructions accurately.
- Good knife-handling and basic culinary skills.
- Ability to work efficiently during busy service periods.
- Team-oriented with good communication skills.
- Willingness to learn and develop culinary skills.
- Good discipline, punctuality and work ethic.
- Physically fit and able to work for extended periods in a kitchen environment.
- Passion for cooking and interest in different cuisines.

Pay: ₹16,000.00 - ₹19,000.00 per month

Benefits

- Food provided
- Paid sick time
- Paid time off

Work Location: In person

📌 Commi Chef (Kaziranga National Park)
🏢 Voyage Hotels u0026 Resorts
📍 Kaziranga National Park