To assist in the preparation and production of Continental cuisine while maintaining the hotel's standards for food quality, presentation, hygiene, safety, and consistency.

Key Responsibilities

- Prepare mise en place for the assigned Continental kitchen section.

- Assist in preparing soups, sauces, salads, sandwiches, pasta, vegetables, eggs, meat, poultry, seafood and other Continental dishes as assigned.

- Follow standard recipes, portion sizes and presentation standards.

- Prepare and cook food under the supervision of the Chef de Partie or Sous Chef.

- Ensure food is prepared and served on time according to restaurant, banquet and room-service requirements.

- Maintain proper portion control and minimize food wastage.

- Check the quality, freshness and quantity of ingredients before use.

- Store food products correctly and follow FIFO (First In, First Out) procedures.

- Maintain cleanliness and organization of the workstation, kitchen equipment and utensils.

- Follow hotel food-safety, hygiene and HACCP procedures.

- Handle kitchen equipment safely and report damaged or unsafe equipment to the supervisor.

- Assist with daily stock checking and requisitions when required.





- Coordinate with other kitchen sections and the Food & Beverage/Service team for smooth operations.

- Maintain proper personal grooming and hygiene standards.

- Follow all hotel SOPs, safety rules and fire-safety procedures.

- Attend departmental briefings, training sessions and meetings.

- Perform other duties assigned by the Chef de Partie, Sous Chef or Executive Chef.

Required Skills

- Basic knowledge of Continental cuisine and cooking techniques.

- Knowledge of knife skills, mise en place and basic sauces.

- Understanding of food hygiene and safety standards.

- Ability to follow recipes and instructions accurately.

- Good teamwork and communication skills.

- Ability to work under pressure in a busy hotel kitchen.

- Willingness to work rotational shifts, weekends and holidays.

Qualification & Experience

- Diploma/Degree in Hotel Management, Culinary Arts or a related field preferred.

- 2–4 years of experience in a hotel, restaurant or qualified kitchen; freshers with relevant culinary training may also be considered depending on the hotel.

- Experience in a 4-star/5-star hotel or high-standard restaurant is an advantage.

Pay: ₹19,000.00 - ₹24,926.24 per month

Work Location: In person

📌 Commis II (Conti) (Vasundhara)
🏢 Ramada by Wyndham Ghaziabad Vasundhara
📍 Vasundhara