MHA/-ISI/1914429

- Food & Beverage Production
- Convention, Bhubaneswar
- Posted On 03 Nov 2026
- End Date 02 Dec 2026
- Required Experience2 - 3 years

Register and

Basic Section Basic Section

No. Of Openings1

BANDS

GradeS3

DesignationCommis I

Employment TypeRegular

Closing Date 02 Dec 2026

Organisational Organisational

EntityMAYFAIR Hotels & Resorts Limited UnitMAYFAIR Convention, Bhubaneswar

DepartmentFood & Beverage Production

Sub DepartmentSouth Indian

CountryIndia

StateOdisha

LocationConvention, Bhubaneswar

Skills

Skill

Culinary Skills Chef

Minimum Qualification

10th Std.

Working Language

EnglishHindiOdia

Responsibilities and essential job functions include but are not limited to the following:

- To maintain a high working standards and ethics as expected by the Restaurant/Executive Chef
- To prepare, cook and serve food, while maintaining the highest possible quality and meeting agreed standards for food preparation and presentation are met at all times under guidance from a senior chef
- Able to take the lead on a station as well as educate and guide junior chefs
- To be able to work under pressure, for required hours in a heated workplace
- To be punctual for work and promptly report any personal emergencies that limit/disable the chef to perform duties
- To monitor stock movement and be responsible for requisitioning items for your station,



acceptance and storage of deliveries
- To aid in achieving desired food costs, kitchen standards and overall objectives
- To carry out daily and weekly activities such as, temperature checks, food labeling/dating, storage, scheduled kitchen cleaning
- To remove any hazards and report any defects in the kitchen or equipment to a senior chef
- To keep high standards of personal and kitchen hygiene
- Assist in maintaining overall camaraderie in the kitchen
- To be able to communicate clearly and effectively in a kitchen environment
- To have an understanding of menu planning, the implementation of stock controls, the importance of stock management to enable the kitchen to meet gross profit targets
- To be familiar with the opening and closing procedures of the kitchen and carry them out as expected
- To assist on other sections or help with other duties when the kitchen is short staffed, in emergencies, and/or when number of covers require.
- Show a commitment learn and grow as a professional chef during the period of employment
- To have knowledge of and be able to act during emergency situations, such as fire
- To carry out and assist in the smooth running of the kitchen
- To attend all meeting and training sessions as required
- To comply with any reasonable request from your superiors

📌 Commi-I/DCDP in South Indian (Bhubaneswar)
🏢 MAYFAIR Hotels u0026 Resorts
📍 Bhubaneswar