COMMI 2 (campus placement)

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We are seeking a talented and dedicated Commis 2 to join our culinary team in Mumbai, India. As a Commis 2, you will play a crucial role in supporting our kitchen operations and contributing to the creation of exceptional dining experiences for our guests.

• Assist the Chef de Partie in organizing and executing mise-en-place, food production, and service
• Follow instructions and orders from the Chef de Partie accurately and efficiently
• Complete daily checklists for mise-en-place and food storage, ensuring proper organization and hygiene standards
• Collaborate with the Chef de Partie to prepare requisitions for ingredients and kitchen supplies
• Maintain positive relationships with colleagues and contribute to a collaborative work environment
• Adhere to portion size, quantity, and quality specifications as outlined in the recipe index
• Attend daily meetings with the Chef de Cuisine and other relevant gatherings as requested
• Stay informed about changes in banquet schedules and other organizational information
• Report equipment malfunctions or issues to the Chef de Cuisine and follow up on necessary repairs
• Communicate effectively with the next shift regarding ongoing functions and tasks
• Maintain accurate Hygiene and HACCP records in compliance with regulations
• Adapt to the local culinary preferences and ingredients of Mumbai while maintaining international standards
• Perform additional tasks as assigned by kitchen leadership

• Completion of a kitchen apprenticeship or chef's training course (minimum one year)
• Proficiency in reading and executing recipes with a strong foundation in cooking techniques
• Excellent communication skills in English, with the ability to work effectively in a team
• In-depth knowledge of food safety and hygiene standards, including HACCP principles
• Ability to thrive in a fast-paced, high-pressure kitchen environment
• Familiarity with various cuisines, including local Mumbai and Indian specialties
• Detail-oriented approach to food preparation and presentation
• Flexibility to work varying shifts, including weekends and holidays
• Basic computer skills for inventory management and communication purposes
• Passion for culinary arts and commitment to continuous learning and improvement