Job Summary

Responsible for food preparation, cooking, and maintaining food quality in accordance with the hotel's recipes, presentation standards, hygiene requirements, and operational procedures. The role involves supporting daily kitchen operations, ensuring proper mise en place, maintaining cleanliness, controlling food wastage, and contributing to the smooth functioning of the kitchen.

Key Responsibilities

- Prepare and cook food as per standardized recipes, quality requirements, and presentation standards.
- Complete daily mise en place and ensure timely preparation for restaurant, banquet, and other food service operations.
- Maintain food safety, personal hygiene, kitchen cleanliness, and sanitation standards.
- Follow instructions from the Executive Chef, Sous Chef, or CDP to ensure smooth kitchen operations.
- Ensure proper storage, labelling, rotation, and handling of food items as per FIFO and food safety practices.
- Monitor ingredient usage, minimize food wastage, and maintain portion control.
- Check the freshness and quality of ingredients before use and report any discrepancies.
- Maintain kitchen equipment and utensils properly and report maintenance requirements.
- Coordinate with other kitchen sections and service teams to ensure timely food dispatch.
- Follow company policies, food safety procedures, and applicable statutory requirements.

Position-Specific Responsibilities

Chef de Partie (CDP)





- Manage the assigned kitchen section and supervise the team.
- Ensure food quality, consistency, portion control, and timely preparation.
- Monitor stock requirements, wastage, and section cleanliness.

Commis I

- Handle assigned food preparation and cooking tasks independently.
- Support section operations and guide junior kitchen staff when required.
- Maintain consistency in food quality and presentation.

Commis II

- Assist in food preparation, cooking, and daily mise en place.
- Maintain ingredient readiness, cleanliness, and proper storage.
- Support senior chefs in daily kitchen operations.

Commis III

- Assist with basic food preparation, cutting, cleaning, and mise en place.
- Follow instructions from senior chefs and maintain hygiene standards.
- Support the kitchen team during service and preparation periods.

Qualifications & Experience
- ITI, diploma, or certificate in Culinary Arts / Hotel Management preferred.
- Relevant kitchen experience preferred; suitable candidates with basic culinary training may also apply.
- Knowledge of food hygiene, kitchen safety, and basic cooking techniques.
- Ability to work in rotational shifts, including weekends and holidays.
- Teamwork, discipline, willingness to learn, and attention to detail are essential.

Pay: ₹15,000.00 - ₹25,000.00 per month

Perks

- Food provided

Work Location: In person

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