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 accurate 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