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 exact 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 (India)
🏢 THE RAVIZ CALICUT, RP MALL , MAVOOR ROAD, CALICUT
📍 India