Continental Commi 1 â Required Skillset Technical Skills
Proficient in Continental cuisine preparation (pastas, grills, salads, steaks, sauces, etc.)
Skilled in basic and advanced cooking techniques (sautÃing, roasting, baking, grilling)
Understanding of food plating and presentation standards
Ability to follow standardized recipes and portion control
Knowledge of kitchen equipment handling (oven, grill, salamander, etc.)
Food Safety & Hygiene
Strong understanding of FSSAI/food safety regulations
Maintains cleanliness, hygiene, and sanitation standards at all times
Knowledge of FIFO/LIFO and inventory rotation practices
Work Discipline
Ability to work under pressure and in high-volume environments
Excellent time management and multi-tasking abilities
Punctual, reliable, and committed to quality standards
Teamwork & Communication
Works well within a kitchen brigade/team structure
Good communication with chefs, stewards, and service staff
Open to feedback and continuous learning
Preferred Qualifications
Minimum 2â3 years of experience in a similar role in a hotel or QSR setup
Certification or diploma in Hotel Management or Culinary Arts is preferred
Knowledge of basic inventory management and daily mis-en-place planning