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