The Commis I – Continental Cook is responsible for preparing, cooking, and presenting high-quality continental dishes under the supervision of the Chef de Parties. The role involves maintaining kitchen hygiene, ensuring proper food storage, and assisting in menu planning and innovation.
Prepare and cook continental dishes according to standard recipes and presentation guidelines.
Ensure food quality, portion control, and plating consistency.
Assist in the daily mise en place for the section.
Maintain cleanliness and hygiene standards in the kitchen as per HACCP and hotel policies.
Store and label raw and cooked food properly to avoid cross-contamination.
Work closely with the Chef de Partie and Sous Chef to ensure smooth kitchen operations.
Monitor and minimize food wastage and maintain cost control.
Follow safety procedures while using kitchen equipment and tools.
Support in training and guiding junior kitchen staff when required.
Maintain discipline, punctuality, and a positive attitude at work.
Minimum 2–4 years of experience in a similar role, preferably in a hotel or fine dining restaurant.
Strong knowledge of continental cuisine (grills, sauces, soups, pasta, salads, etc.).
Culinary diploma or certification from a recognized institute.
Good communication and teamwork skills.
Ability to work in a fast-paced environment and handle pressure.
Flexibility to work in shifts, weekends, and holidays.