Bakery Chef

Job Description – Commis III (Continental Cuisine)

Position: Commis III – Continental Kitchen

Department: Food Production – Continental

Reports To: Commis II / Demi Chef de Partie (DCDP) / Chef de Partie (CDP)

Job Summary

The Commis III – Continental is responsible for assisting the kitchen team in the preparation of continental dishes while maintaining hygiene, food quality, and kitchen standards. This role is ideal for candidates with basic kitchen experience who are eager to learn and grow in a professional culinary environment.

Key Responsibilities

• Assist in the preparation and cooking of continental dishes as directed by senior chefs.

• Perform basic food preparation, including chopping, peeling, portioning, and marination.

• Ensure all ingredients are prepared and stocked before service.

• Follow standardized recipes and plating guidelines.

• Maintain cleanliness and organization of the workstation.

• Adhere to food safety, hygiene, and sanitation standards (HACCP/FSSAI).

• Properly store food items and monitor freshness to minimize wastage.

• Assist in receiving and storing kitchen supplies.

• Support the kitchen team during busy service hours.

• Learn new cooking techniques and continuously improve culinary skills.

• Follow all safety procedures and company policies.

Requirements

• Minimum 6 months to 1 year of experience as a Commis III or Kitchen Trainee in a hotel or restaurant.

• Basic knowledge of Continental cuisine.

• Familiarity with kitchen equipment and food preparation techniques.

• Understanding of food safety and hygiene practices.

• Ability to work in rotational shifts, weekends, and public holidays.

• Positive attitude, willingness to learn, and ability to work in a team.

• It is a Full Time Cook / Chef job for candidates with 6 months - 1 years of experience.