1. Job Purpose

To assist the kitchen team in daily food preparation, maintain hygiene and sanitation standards, and ensure consistent food quality under the supervision of senior chefs. The Commis III will support smooth kitchen operations for restaurant service, buffet meals, room service, and group dining.

2. Key ResponsibilitiesA. Food Preparation

- Assist senior chefs in preparing ingredients for breakfast, lunch, dinner, and buffet service.
- Perform basic kitchen tasks such as washing, peeling, cutting, chopping, portioning, and weighing ingredients.
- Prepare basic gravies, sauces, vegetables, and other mise en place as instructed.
- Follow standard recipes, portion sizes, and instructions from senior chefs.
- Assist in Indian, Continental, and other assigned cuisine sections as required.
- Ensure ingredients are fresh and properly prepared before service.
- Support buffet preparation and replenishment during busy service periods.

B. Kitchen Operations

- Maintain proper mise en place before every meal service.
- Assist the assigned kitchen section during food preparation and service.
- Ensure food is prepared and presented according to hotel standards.
- Follow instructions from the Chef de Partie, Sous Chef, and Head Chef.
- Coordinate with other kitchen team members to ensure timely food dispatch.
- Assist with receiving, storing, and organizing kitchen ingredients.

C. Hygiene and Food Safety





- Maintain personal hygiene, clean uniforms, proper grooming, and handwashing practices.
- Keep workstations, chopping boards, knives, and kitchen equipment clean and sanitized.
- Follow applicable FSSAI food safety and hotel hygiene procedures.
- Ensure proper food storage, labeling, covering, and stock rotation.
- Follow FIFO (First In, First Out) procedures to minimize spoilage and wastage.
- Prevent cross-contamination by using appropriate utensils and handling practices.
- Report spoiled ingredients, unsafe food, equipment faults, or pest concerns to the senior chef.

D. Equipment and Inventory

- Handle kitchen tools and equipment carefully and safely.
- Assist with daily stock checks and ingredient requisitions.
- Monitor ingredient usage and avoid unnecessary wastage.
- Maintain proper storage of raw materials and prepared food.
- Report shortages, breakages, and equipment maintenance requirements.

E. Teamwork and Discipline

- Follow duty rosters, attendance rules, and kitchen procedures.
- Maintain discipline and communicate respectfully with colleagues.
- Attend kitchen briefings and training sessions.
- Support other kitchen sections when required.
- Perform additional kitchen duties assigned by senior chefs.

Pay: ₹10,000.00 - ₹18,000.00 per month

Work Location: In person

📌 commi 3 (Goa)
🏢 Le Seasons Beach Resort
📍 Goa