Core Responsibilities

- Food Preparation & Cooking: Prepare, cook, and present Continental dishes including stocks, soups, classic sauces (Mother Sauces and derivatives), pasta, risotto, grilled meats, fish, and cold salads according to standardized recipes.
- Mise en Place: Execute detailed daily prep work, including portioning meats/seafood, chopping vegetables, making dressings, and ensuring all raw components are ready before service hours.
- Station Management: Oversee and maintain clean, organized, and fully stocked workstations throughout service hours, enforcing strict FIFO (First In, First Out) inventory management.
- Supervision & Guidance: Assist, train, and guide junior team members (Commis 2, Commis 3, and industrial trainees) in fundamental culinary techniques and safety standards.
- Food Safety & Hygiene: Adhere strictly to HACCP, food safety regulations, personal hygiene standards, and proper temperature controls for raw and cooked items.
- Waste Minimization: Monitor ingredient usage to minimize food waste, assist with daily/weekly stock counts, and report shortages to senior chefs.

Pay: ₹15,000.00 - ₹18,000.00 per month

Advantages:

- Food provided

Work Location: In person

📌 continental commis 1 (India)
🏢 smoke box
📍 India