Key Responsibilities

- Mise-en-Place: Wash, peel, chop, slice, and weigh vegetables, meats, and aromatics (garlic, ginger, scallions) for Chinese dishes.

- Station Support: Help clean and restock the Chinese hot-range/wok section during rapid-paced service hours.

- Basic Cooking: Assist with simple boiling, steaming, or stock preparation under the guidance of a Commis I/II or Chef de Partie (Chinese).

- Food Safety & Hygiene: Follow HACCP guidelines, maintain clean workstations, and store, label, and date items using the FIFO (First In, First Out) method.

- Inventory & Stock: Help receive, check, and organize kitchen goods, and report low stocks to senior chefs.

- Requirements & Qualifications

- Education: Basic culinary certificate, diploma, or formal hotel kitchen training.

- Experience: 0 to 1+ years of experience as a kitchen trainee or cook, preferably in a 5-star hotel or fine-dining Chinese restaurant.

- Skills: Basic understanding of Chinese kitchen tools (woks, cleavers), willingness to learn, stamina to stand long hours, and teamwork in high-pressure settings.

Benefits

- Flexible schedule

- Food provided

- Health insurance

- Leave encashment

- Provident Fund

Work Location: In person

📌 Commis III- CHINESE (Kozhikode)
🏢 THE RAVIZ CALICUT, RP MALL , MAVOOR ROAD, CALICUT
📍 Kozhikode