Reports To: Chef de Partie / Sous Chef / Executive Chef
Industry: Hotel / Hospitality

Job Purpose

To assist the senior chefs in the preparation and production of food while maintaining high standards of quality, hygiene, safety, and presentation in accordance with hotel standards.

Key Duties & Responsibilities
Assist the Chef de Partie and senior kitchen staff in daily food preparation.
Prepare vegetables, meat, seafood, and other ingredients as instructed.
Follow standard recipes, portion sizes, and preparation methods.
Assist in the cooking and presentation of food as per hotel standards.
Maintain proper food hygiene and sanitation at all times.
Ensure that all ingredients are stored properly and labelled with dates.
Check the quality and freshness of ingredients before use.
Maintain cleanliness of workstations, kitchen equipment, and utensils.
Follow FIFO (First In, First Out) practices for food storage.
Minimize food wastage and use ingredients efficiently.
Follow all health, safety, and fire-safety procedures in the kitchen.
Assist during buffet, banquets, restaurant service, and special events when required.
Ensure proper handling and storage of cooked and raw food.
Report any shortage, spoilage, equipment problems,



or food-quality issues to the supervisor.
Maintain personal grooming and hygiene according to hotel standards.
Cooperate with other kitchen and service departments to ensure smooth operations.
Attend departmental briefings and training sessions.

Required Skills & Qualifications
Diploma/Certificate in Food Production or Culinary Arts preferred.
Previous hotel or restaurant kitchen experience is an advantage.
Basic knowledge of cooking methods and food preparation.
Knowledge of food safety and hygiene practices.
Positive teamwork and communication skills.
Ability to work under pressure in a quick-paced kitchen environment.
Physically fit and willing to work versatile shifts.

Key Performance Areas (KPIs)
Food quality and consistency
Food hygiene and safety compliance
Proper food preparation and portion control
Reduction of food wastage
Kitchen cleanliness
Timely completion of assigned tasks
Teamwork and discipline

Pay: ₹12,000.00 - ₹17,000.00 per month

Benefits:
Versatile schedule
Food provided
Health insurance
Paid sick time
Paid time off
Provident Fund

Work Location: In person

📌 Commis Chef Kottayam
🏢 Johns Regency Hotel
📍 Kottayam