We are looking for a passionate and dedicated Commis II / Commis III – Continental Kitchen to join our culinary team. The ideal candidate will assist in the preparation and presentation of high-quality continental cuisine while maintaining hygiene, food safety, and quality standards. This role is ideal for individuals eager to develop their culinary skills in a professional hotel environment.

Key Responsibilities

- Assist in the preparation, cooking, and plating of continental dishes as per standard recipes.

- Prepare ingredients, sauces, stocks, soups, salads, sandwiches, pasta, grills, and other continental menu items.

- Ensure consistency in taste, quality, and presentation of all food served.

- Follow instructions from the Chef de Partie, Sous Chef, and Executive Chef.

- Maintain cleanliness and organization of the workstation before, during, and after service.

- Ensure proper storage, labeling, and rotation of food items using the FIFO (First In, First Out) method.

- Monitor stock levels and report shortages or spoilage to the senior chef.

- Minimize food wastage by adhering to portion control and proper handling procedures.

- Follow all food safety, hygiene, and sanitation standards in accordance with hotel policies.

- Assist in receiving and checking kitchen supplies for quality and freshness.

- Support banquet, buffet, à la carte, and special event operations as required.

- Participate in daily mise en place and kitchen preparation activities.

- Maintain kitchen equipment and report any maintenance issues promptly.





- Work collaboratively with the kitchen team to ensure smooth service operations.

Qualifications

- Certificate, Diploma, or Degree in Culinary Arts, Hotel Management, or Food Production.

- Food Safety/Hygiene certification is an added advantage.

ExperienceCommis III

- 0–2 years of experience in a hotel, restaurant, or commercial kitchen.

- Fresh culinary graduates with industrial training are encouraged to apply.

Commis II

- 2–4 years of experience in a continental kitchen, preferably in a 4-star or 5-star hotel.

- Good understanding of continental cooking techniques and kitchen operations.

Required Skills

- Basic knowledge of continental cuisine and cooking methods.

- Knowledge of food preparation, knife skills, and kitchen equipment.

- Understanding of food safety, hygiene, and sanitation practices.

- Ability to work efficiently under pressure in a fast-paced environment.

- Team player with a positive attitude and willingness to learn.

- Positive time management and organizational skills.

- Physical stamina to stand for extended periods and work flexible shifts.

Desired Competencies

- Passion for culinary excellence.

- Attention to detail.

- Discipline and punctuality.

- Ability to follow recipes and standard operating procedures.

- Adaptability and eagerness to learn new techniques.

- Strong teamwork and communication skills.

Pay: ₹17,000.00 - ₹20,000.00 per month

Benefits

- Food provided

- Provident Fund

Experience

- Food production: 2 years (Required)

Location

- Bandra East, Mumbai, Maharashtra (Required)

Work Location: In person

📌 Continental Chef- Commi 2 (Bandra East)
🏢 The Shalimar Hotel
📍 Bandra East