Commis 2- Continental

We are seeking a detail-oriented and organized Commis 2 - Continental to join our culinary team in Kochi, India. In this role, you will work under the guidance of senior chefs to prepare and execute continental cuisine dishes while maintaining the highest standards of food quality and kitchen organization. The ideal candidate will be efficient, professional, and committed to supporting a dynamic kitchen environment during both preparation and service periods.

• Prepare and cook continental cuisine dishes according to established recipes and plating standards
• Assist senior chefs and kitchen staff in all aspects of food preparation and cooking
• Organize and maintain mise en place for assigned stations, ensuring all ingredients and tools are properly arranged and accessible
• Operate kitchen equipment safely and efficiently, including ovens, stovetops, grills, and other culinary tools
• Maintain exceptional cleanliness and organization of work stations, storage areas, and kitchen facilities
• Follow all food safety and hygiene protocols to ensure compliance with health and safety standards
• Support kitchen operations during service periods, responding promptly to orders and requests
• Collaborate effectively with kitchen team members to ensure smooth workflow and timely food preparation
• Monitor inventory levels and report any shortages or quality concerns to senior staff
• Contribute to continuous improvement of kitchen processes and procedures

• Proven experience of 1-2 years working in a professional kitchen environment
• Strong knowledge of continental cooking techniques and food preparation methods
• Proficiency with kitchen knives and food preparation equipment
• Solid understanding of food safety and hygiene standards
• Excellent time management and organizational skills
• Ability to work efficiently in a fast-paced, high-pressure environment
• Strong teamwork and communication skills
• Attention to detail and commitment to quality
• Physical ability to stand for extended periods and lift moderate weights
• Preferred: Food safety certification or culinary training
• Preferred: Experience with menu planning and plating techniques
• Preferred: Knowledge of inventory management systems