Core Responsibilities

- Mise en Place & Station Setup: Stock, organize, and prep the continental kitchen station daily with raw materials, ingredients, and specialized tools.
- Food Preparation & Cooking: Execute fundamental continental cooking techniques—such as sautéing, braising, grilling, and sauce preparation—strictly following standard recipe cards.
- Portion & Cost Control: Maintain precise portioning to minimize food waste and support profitability goals.
- Stock & Inventory Management: Assist with stock rotation (FIFO - First In, First Out), accept deliveries, and help track inventory levels for the section.
- Hygiene & Safety (HACCP): Uphold strict food safety, sanitation, personal hygiene, and HACCP compliance standards, and clean/sanitize equipment and work surfaces regularly.
- Team Collaboration: Assist senior chefs with plating/presentation during peak service hours and help guide junior staff like Commis II or Commis III.
- Maintenance & Reporting: Inspect kitchen equipment functionality and promptly report hazards or repair needs to management.

Perks:
- Food provided
- Health insurance
- Leave encashment
- Provident Fund

Work Location: In person

📌 COMMIS I (CONTINENTAL) (Kozhikode)
🏢 THE RAVIZ CALICUT, RP MALL , MAVOOR ROAD, CALICUT
📍 Kozhikode