Commis I / II / III – Continental Cuisine

Key Responsibilities

• Prepare Continental dishes as per hotel recipes and quality standards.
• Handle daily mise-en-place and support smooth kitchen operations.
• Ensure consistency in taste, presentation and portioning.
• Assist in preparation of breakfast, à la carte and specialty Continental dishes.
• Maintain high standards of food hygiene, safety and cleanliness.
• Ensure proper storage and handling of ingredients.
• Control food wastage and maintain portion standards.
• Support senior chefs during service and daily kitchen operations.
• Maintain cleanliness and proper upkeep of kitchen equipment.
   

Candidate Profile

• Diploma/Degree in Culinary Arts or Hotel Management preferred.
• Relevant experience in Continental cuisine is an advantage.
• Commis III: Freshers / entry-level candidates may apply.
• Commis II: 1–2 years of relevant culinary experience preferred.
• Commis I: 2–4 years of relevant culinary experience preferred.
• Good knowledge of Continental cooking techniques, ingredients and basic sauces.
• Passion for culinary excellence, attention to detail and willingness to learn.
• Team player with discipline and a positive attitude.