Continental Commi 3 (Junior Commis Chef)

Department : Kitchen / Culinary Operations

Reports To : Chef de Partie (CDP) / Demi Chef de Partie (DCDP) / Sous Chef

Employment Type : Full-time

Position Level : Entry-Level Professional

Job Purpose The Continental Commi 3is responsible for assisting senior culinary staff in the preparation,cooking,and plating of Continental dishes (European cuisines including Italian,French,Spanish,Mediterranean,and Western prep).This entry-level role focuses on mastering foundational culinary techniques,ensuring food safety and hygiene standards,maintaining mis-en-place,and executing station tasks efficiently.

Key Responsibilities & Duties

1. Kitchen Operations & Food Preparation (Mise-en-Place)

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- Prepare and chop vegetables,meats,poultry,and seafood according to Continental cuisine standards and recipes.
- Assist in preparing basic Continental stocks,broths,sauces, marinades,and dressings.
- Prepare breakfast items,basic appetizers,soups,salads,cold cuts,and sandwich fillings.
- Ensure all ingredients and mis-en-place for the Continental station are standard-compliant,organized,and ready prior to service hours.

1. Cooking & Station Assistance

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- Assist the CDP/DCDP on the line during service hours.
- Cook basic Continental dishes under the supervision of senior chefs following standardized recipes and portion controls.
- Assist in food plating and garnishing to ensure proper visual presentation and correct temperature before serving.

1. Hygiene, Food Safety & Sanitation

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- Maintain strict personal hygiene and adherence to food safety standards (HACCP / FSSAI guidelines).
- Clean,sanitize,and maintain workstations,cutting boards,utensils,prep equipment,and storage areas continuously.
- Ensure proper label-dating,rotation (FIFO - First In,First Out),and safe storage of all raw and cooked items in chillers and freezers.




- Monitor fridge/freezer temperatures and report any discrepancies or equipment malfunctions immediately.

1. Inventory & Stock Handling

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- Assist in receiving,checking,and storing incoming kitchen supplies and ingredients properly.
- Monitor daily prep quantities to minimize food wastage and spoilage.
- Inform the Chef de Partie about low ingredient stock levels or expiring prep batches.

1. Teamwork & Learning

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- Work collaboratively with kitchen colleagues,stewards,and service staff to ensure smooth kitchen workflow.
- Take active direction and constructive feedback from senior culinary leadership.
- Participate in kitchen briefings,menu training sessions,and food safety workshops.

Qualifications & Requirements Education : Diploma or Bachelor’s Degree in Hotel Management / Culinary Arts (or equivalent vocational kitchen training). Candidates with high school diplomas and proven apprenticeship experience may also qualify.

Experience : 0 to 2 years of experience in a commercial kitchen,hotel,or restaurant environment (Continental section preferred). Fresh graduates are welcome.

Skills :

o Fundamental knife skills (basic cuts:julienne,dicing).

o Basic knowledge of Continental culinary terms,ingredients,mother sauces,and cooking techniques (roasting,poaching,grilling,sautéing).

o Ability to follow standardized recipe cards and portioning guidelines.

o Basic understanding of food hygiene practices and sanitation.

Personal Attributes :

o Willingness to learn and grow in a high-pressure commercial kitchen environment.

o Strong work ethic,punctuality,and physical stamina (ability to stand for long hours and handle kitchen heat).

o Good communication and listening skills.

Work Workplace & Physical Demands

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- Working in a fast-paced,heat-intensive kitchen environment.
- Shifts may include weekends,and public holidays.

Pay: ₹12,000.00 - ₹18,000.00 per month

Benefits

- Food provided

Work Location: In person

📌 Continental Commi 3 (Thiruvananthapuram)
🏢 Cafe Boba Queen
📍 Thiruvananthapuram