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

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