- Prepare ingredients required for daily kitchen operations.
- Handle cutting, chopping, peeling and portioning of vegetables, meat, fish and poultry.
- Prepare mise en place before breakfast, lunch and dinner service.
- Prepare stocks, sauces, gravies, marinades and basic food preparations.
- Follow standard recipes and portion control guidelines.
- Ensure all ingredients are fresh and of positive quality.
- Prepare and cook food according to hotel standards.
- Follow recipes and instructions given by CDP and DCDP.
- Maintain consistency in taste, texture, quality and presentation.
- Ensure proper cooking temperatures and cooking times.
- Assist in preparing à la carte and buffet menus.
- Handle assigned kitchen equipment safely and efficiently.
- Manage daily activities of the assigned kitchen section under supervision.
- Ensure the workstation is properly organized before service.
- Coordinate with Commis II and Commis III.
- Guide junior kitchen staff in basic preparation activities.
- Monitor ingredient availability and report shortages.
- Maintain high standards of food quality and taste.
- Ensure proper portion sizes according to hotel standards.
- Follow standard food presentation and garnishing procedures.
- Check food freshness before preparation and cooking.
- Ensure all dishes are served at the correct temperature.
- Inform senior chefs about any food quality issues.
- Follow FSSAI food safety and hygiene regulations.
- Maintain personal hygiene and proper grooming standards.
- Prevent cross-contamination during food preparation.




- Maintain proper food storage temperatures.
- Follow FIFO (First In, First Out) and FEFO (First Expiry, First Out).
- Ensure proper labelling and dating of food items.
- Follow food allergen handling and safety procedures.
- Monitor daily ingredient requirements.
- Assist in receiving and checking food supplies.
- Maintain proper storage of raw and prepared food items.
- Avoid unnecessary food wastage.
- Inform CDP about low stock and additional requirements.
- Follow proper stock rotation procedures.
- Maintain cleanliness of the assigned kitchen section.
- Clean and sanitize workstations after every operation.
- Ensure cooking equipment and utensils are properly maintained.
- Follow daily cleaning and deep-cleaning schedules.
- Report equipment breakdowns and maintenance issues.
- Maintain proper waste segregation and disposal.
- Assist CDP and DCDP in daily kitchen operations.
- Guide Commis II, Commis III and kitchen helpers when required.
- Coordinate with other kitchen sections during service.
- Maintain teamwork and discipline.
- Follow instructions from the Executive Chef and senior chefs.
- Support banquet functions, buffet operations and special events.
- Consistent food quality and taste.
- Proper food presentation and portion control.
- Excellent kitchen hygiene and sanitation.
- Minimum food wastage.
- Timely food preparation and service.
- Effective teamwork and coordination.
- Compliance with hotel SOPs and FSSAI standards.

Pay: ₹20,000.00 - ₹29,000.00 per month

Work Location: In person

📌 Commi I (India)
🏢 PLANET ASHOKA
📍 India