Commis I - Continental Cuisine

Company Description
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Job Description
We're looking for an enthusiastic and detail-oriented Commis I - Continental Cuisine to join our dynamic culinary team ibis Hyderabad HITEC City, India. In this entry-level kitchen position, you will work collaboratively with our Executive Chef and kitchen staff to prepare high-quality continental cuisine while maintaining the highest standards of food safety and operational excellence. This role offers an excellent opportunity to develop your culinary skills in a supportive and organized kitchen environment while contributing to exceptional guest experiences.
**Kitchen Operations and Food Preparation**
Stock and organize your assigned kitchen station with raw materials and ingredients on a daily basis, ensuring efficient workflow and accessibility
Demonstrate proficiency with all electrical and mechanical kitchen equipment while adhering to safety precautions and best practices
Master fundamental cooking techniques including ingredient preparation, knife skills, and daily mise-en-place setup for your assigned station
Prepare food items according to standard recipe cards while maintaining precise portion control and minimizing food wastage
Apply rigorous food safety and hygiene protocols (HACCP standards) throughout all food preparation processes
Clean, sanitize, and maintain all equipment and work surfaces within the food production area to established standards
Promptly report any hazards, unsafe working conditions, or equipment requiring repair or maintenance to your immediate supervisor
**Team Collaboration and Service Excellence**
Provide effective support to kitchen team members to ensure efficient and high-quality service delivery during all service periods
Work collaboratively with colleagues across all kitchen sections as directed by the Executive Chef, demonstrating flexibility and resilience
Maintain exceptional personal grooming and hygiene standards to uphold organizational expectations
Coordinate professionally with Catering and Stewarding Departments to achieve event objectives and maintain service standards
Demonstrate willingness to support team members during peak service periods and adapt to changing priorities
**Resource Management and Cost Efficiency**
Identify and implement cost-effective use of kitchen resources and ingredients to support organizational goals
Participate in stock take and stock rotation procedures for your assigned section with accuracy and attention to detail
Monitor operations to minimize food wastage and contribute to overall cost-effectiveness and profitability
Handle ingredients responsibly to prevent contamination and waste, demonstrating commitment to quality standards
**Operational Standards and Compliance**
Adhere strictly to all recipes, cooking methods, and instructions provided by the Executive Chef with precision and consistency
Ensure compliance with company and statutory food safety and hygiene standards at all times
Maintain appropriate presentation standards for all prepared food items to meet organizational specifications
Uphold organizational policies and procedures consistently and transparently
Accept additional responsibilities as delegated by management with a positive and goal-oriented attitude
Qualifications
**Required Experience**
Minimum 1 year of relevant experience working in a professional kitchen or similar culinary capacity
Demonstrated experience with basic cooking methods and food preparation techniques
Familiarity with kitchen equipment operation and maintenance
Experience working in a team-oriented kitchen environment
**Required Education and Language Skills**
Minimum primary school education
Oral proficiency in the English language
**Required Skills and Competencies**
Strong attention to detail in food preparation and plating
Knowledge of food safety and hygiene standards (HACCP protocols)
Ability to follow recipes and instructions precisely
Excellent organizational and time management skills
Physical stamina and ability to work in a fast-paced kitchen environment
Strong teamwork and collaborative communication skills
Willingness to learn and adapt to new cooking techniques and procedures
Commitment to maintaining personal hygiene and grooming standards
Proficiency in basic knife skills and food handling techniques
Understanding of mise-en-place procedures and station setup
Ability to work under supervision and take direction constructively
Problem-solving ability and capacity to handle pressure while multitasking
Resilience and flexibility to adapt to changing kitchen demands
**Preferred Skills**
Experience with continental cuisine preparation
Knowledge of portion control and inventory management
Familiarity with kitchen safety protocols and best practices
Ability to work flexible shifts, including evenings and weekends as required
Experience with food cost analysis and waste reduction initiatives

Work arrangement
No