Commis I - Continental Cuisine

Job Description

We are seeking an enthusiastic and detail-oriented Commis I - Continental Cuisine to join our culinary team in Mysuru, India. In this entry-level kitchen position, you will work collaboratively with our Executive Chef and kitchen staff to prepare high-quality continental cuisine while maintaining the highest standards of food safety and operational excellence. This role offers an excellent opportunity to develop your culinary skills in a supportive and organized kitchen environment while contributing to exceptional guest experiences.

Kitchen Operations

• Stock and organize the assigned kitchen station with raw materials and ingredients on a daily basis, ensuring efficient workflow
• Demonstrate proficiency with all electrical and mechanical kitchen equipment while adhering to safety precautions
• Master fundamental cooking techniques including ingredient preparation, knife skills, and daily mise-en-place setup for your assigned station
• Prepare food items according to standard recipe cards while maintaining precise portion control and minimizing food wastage
• Apply rigorous food safety and hygiene protocols (HACCP standards) throughout all food preparation processes
• Clean, sanitize, and maintain all equipment and work surfaces within the food production area to established standards
• Promptly report any hazards, unsafe working conditions, or equipment requiring repair or maintenance to your immediate supervisor

Team Collaboration and Service Excellence

• Provide effective support to kitchen team members to ensure efficient and high-quality service delivery
• Work collaboratively with colleagues across all kitchen sections as directed by the Executive Chef
• Maintain exceptional personal grooming and hygiene standards to uphold organizational expectations
• Coordinate with Catering and Stewarding Departments professionally to achieve event objectives and maintain service standards
• Demonstrate flexibility and willingness to support team members during peak service periods

Resource Management and Cost Efficiency

• Identify and implement cost-effective use of kitchen resources and ingredients
• Participate in stock take and stock rotation procedures for your assigned section
• Monitor operations to minimize food wastage and contribute to overall cost-effectiveness and profitability
• Handle ingredients responsibly to prevent contamination and waste

Operational Standards and Compliance

• Adhere strictly to all recipes, cooking methods, and instructions provided by the Executive Chef
• Ensure compliance with company and statutory food safety and hygiene standards at all times
• Maintain appropriate presentation standards for all prepared food items
• Uphold organizational policies and procedures consistently
• Accept additional responsibilities as delegated by management with a positive and goal-oriented attitude

Qualifications

• Required Experience

• Minimum 1 year of relevant experience working in a professional kitchen or similar culinary capacity

• Demonstrated experience with basic cooking methods and food preparation techniques

• Familiarity with kitchen equipment operation and maintenance

• Required Education and Language Skills

• Minimum primary school education

• Oral proficiency in the English language

• Required Skills and Competencies

• Strong attention to detail in food preparation and plating

• Knowledge of food safety and hygiene standards (HACCP protocols)

• Ability to follow recipes and instructions precisely

• Excellent organizational and time management skills

• Physical stamina and ability to work in a fast-paced kitchen environment

• Strong teamwork and collaborative communication skills

• Willingness to learn and adapt to new cooking techniques and procedures

• Commitment to maintaining personal hygiene and grooming standards

• Preferred Skills

• Experience with continental cuisine preparation

• Knowledge of portion control and inventory management

• Familiarity with kitchen safety protocols and best practices

• Ability to work flexible shifts, including evenings and weekends as required