Core Responsibilities

- Mise en Place: Prepare and organize all required ingredients, gravies, marinades, cuts, and portion sizes before service begins.

- North Indian Food Preparation: Assist in basic cooking, marinating meats/paneer, chopping vegetables, and handling foundational tandoor or curry-station tasks according to hotel recipes.

- Station Cleanliness: Wash, sanitize, and maintain work surfaces, tandoors, ovens, knives, and kitchen tools to meet strict HACCP and five-star hygiene standards.

- Stock & Inventory Support: Check food stocks, label and date-store items properly, and report shortages or re-requisition needs to senior staff.

- Service Execution: Plate food accurately and maintain calm, fast output during peak lunch and dinner operations.

- Key Requirements & Qualifications

- Experience:



Typically 0 to 1 year of experience as a kitchen trainee, cook, or culinary student/graduate in a 5-star hotel or high-volume fine-dining restaurant.

- Culinary Knowledge: Basic understanding of North Indian cooking techniques, spice blends (masalas), and kitchen safety.

- Soft Skills: Ability to work in a high-pressure, hot environment, communicate clearly with the team, and follow instructions strictly.

- Education: Diploma or degree in Hotel Management / Culinary Arts is often preferred, though a passion for learning and discipline are primary drivers.

Advantages

- Food provided

- Health insurance

- Leave encashment

- Provident Fund

Work Location: In person

📌 COMMIS III (NORTH) (Kozhikode)
🏢 THE RAVIZ CALICUT, RP MALL , MAVOOR ROAD, CALICUT
📍 Kozhikode