The Commi III – Continental Chef is responsible for assisting in the preparation, cooking, and presentation of Continental cuisine while maintaining food quality, hygiene, cleanliness, and kitchen safety standards as per hotel policies.

Key Responsibilities

- Assist in preparing Continental dishes, sauces, soups, salads, pasta, sandwiches, and other menu items.
- Perform basic food preparation, including cutting, chopping, peeling, marination, and portioning.
- Follow recipes, standard operating procedures (SOPs), and instructions given by senior chefs.
- Maintain consistency in taste, quality, portion size, and presentation of food.
- Ensure proper storage, labelling, and rotation of food items according to FIFO principles.
- Maintain cleanliness and hygiene of the workstation, kitchen equipment, utensils, and storage areas.
- Follow food safety standards, including appropriate temperature control and prevention of cross-contamination.
- Assist in buffet setup, à la carte service, and food preparation during busy service periods.
- Check the freshness and quality of ingredients before use and report shortages or spoilage to the senior chef.
- Minimise food wastage and use ingredients efficiently.
- Follow personal hygiene, grooming, uniform, and safety standards.




- Coordinate with other kitchen team members to ensure smooth and timely food service.

Required Qualifications and Skills

- Minimum qualification: 10th/12th pass; a culinary certificate or hotel management qualification is preferred.
- Experience: 0–2 years in a hotel, restaurant, or Continental kitchen.
- Basic knowledge of Continental cooking techniques, ingredients, sauces, soups, and salads.
- Understanding of kitchen hygiene, food safety, and food storage procedures.
- Ability to work in shifts, including weekends and holidays.
- Good teamwork, discipline, punctuality, and willingness to learn.

4. Performance Expectations

- Consistent food quality and presentation.
- Timely preparation and service of orders.
- Compliance with kitchen hygiene and food safety standards.
- Minimum avoidable food wastage.
- Proper maintenance of kitchen cleanliness and equipment.
- Positive coordination with the kitchen team.

5. Working Conditions

- Full-time hotel kitchen position.
- Shift duties as per hotel operations.
- Must follow hotel grooming, attendance, and disciplinary policies.
- Food and accommodation may be provided as per company policy.

Pay: ₹12,000.00 - ₹14,000.00 per month

Benefits:

- Adaptable schedule
- Food provided

Work Location: In person

📌 Continental Chef Commi(III) (Joshimath)
🏢 Tattva Resorts & Hotel
📍 Joshimath