Key Responsibilities:
Food Preparation: Prepare daily mise en place (gathering and prepping ingredients) by washing, peeling, chopping, and slicing vegetables, meats, and fish.
Cooking Support: Cook and plate dishes according to standardized recipes and instructions from senior chefs.
Station Maintenance: Keep your assigned work area, counters, and equipment clean, sanitized, and organized at all times.
Stock & Inventory: Monitor food stock levels, store items correctly using the FIFO (First-In, First-Out) method, and report shortages to supervisors.
Safety & Hygiene: Comply strictly with food safety and hygiene regulations, such as HACCP guidelines, and minimize food waste.

Requirements & Qualifications:
Education: High school diploma or a certification/degree in culinary arts.




Experience: 1 to 2 years of prior experience working in a professional or commercial kitchen.
Skills: Basic knife skills, familiarity with standard kitchen equipment, and an understanding of core cooking methods.
Physical Stamina: Ability to stand for long hours and work efficiently in a rapid-paced, high-pressure workplace.
Teamwork: Good communication skills and a willingness to take direction from senior chefs

Pay: ₹10,217.94 - ₹20,000.00 per month

Benefits
Versatile schedule
Food provided

Work Location: In person

📌 Commis 2 Chef Kolhapur (India)
🏢 HOTEL ATRIA
📍 India