Commi 1 2 Anand Gujarat

• Assist in food preparation and cooking under the supervision of senior chefs.
• Maintain cleanliness and organization in the kitchen area.
• Prepare ingredients by chopping slicing and marinating.
• Cook menu items according to standardized recipes.
• Plate and present dishes in an aesthetically pleasing manner.
• Ensure all food safety and sanitation standards are maintained.
• Monitor food supplies and report shortages to the chef.
• Participate in daily and weekly inventory counts.
• Support senior chefs with catering functions and special events.
• Assist in training and onboarding of new kitchen staff.
• Adhere to portion control and presentation standards.
• Maintain equipment and report any damages to management.
• Follow kitchen staff guidelines to minimize waste.
• Contribute to menu planning and recipe development.
• Work in different kitchen stations as required by the chef.

• High school diploma or equivalent; culinary diploma preferred.
• Previous experience as a Commis Chef in a fastpaced kitchen.
• Basic knowledge of food safety and hygiene practices.
• Understanding of culinary terminology and cooking methods.
• Ability to work efficiently under pressure in a busy environment.
• Good physical stamina and the ability to lift heavy items.
• Willingness to work flexible hours including weekends and holidays.
• Strong communication and interpersonal skills.
• Team player with a collaborative attitude.
• Basic knife skills and cooking techniques required.
• Ability to follow instructions and adhere to recipes.
• Passion for food and a desire to learn and grow in the culinary field.
• Proficiency in time management and prioritization skills.
• Able to adapt to changing culinary demands and menu items.
• Must possess a food handlers certificate or be willing to obtain one.
• Previous experience in a similar role in fine dining cafes or catering is an advantage.

communication,teamwork,cooking,culinary skills,knife skills,food preparation,ingredient preparation,organizational skills,menu planning,adaptability,sanitation,communication skills,food safety,time management,team collaboration