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 straightforward 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:
Adaptable 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