636 Commis Jobs - Page 23

* Walkins Every Monday* Job Summary: Commis 2 supports the senior kitchen staff in food preparation and cooking for modern South Indian dishes. This role involves prepping ingredients, cooking under supervision, and gradually mastering regional classics with a modern twist. Key Responsibilities: • Prepare ingredients (e.g., chopping curry leaves, grinding fresh masalas, fermenting batters) . • Assist with dosa, idli, uthappam, and rice preparation . • Plate food as per brand standards and assist in portion control. Maintain cleanliness of the prep area and follow hygiene protocols. Take feedback from Commis 1/CDP to improve daily performance. Requirements: • 1-2 years of kitchen experience, ideally in Indian cuisine. Knowledge of South Indian food basics lentils, rice, coconut, tamarind, curry leaves, etc. Ability to follow recipes and understand modern plating. Team player with good listening skills.

* Walk-ins Every Monday* Job Description: We are seeking a dedicated and passionate Indian Commis to join our team At Malgudi specializing in South Indian cuisine. As an Commi 1, you will play a vital role in the kitchen, assisting in the preparation, cooking, and presentation of authentic South Indian and indian dishes. Your enthusiasm for South Indian and indian cuisine and willingness to learn will contribute to creating a memorable dining experience for our valued customers. Responsibilities: 1. Food Preparation: Assist in the preparation of ingredients for various South Indian dishes, including chopping vegetables, grinding spices, and marinating meats. Follow recipes and portion sizes accurately to maintain consistency. 2. Cooking and Plating: Execute cooking techniques specific to South Indian cuisine, such as tempering, sauting, and grilling. Prepare and assemble dishes according to established guidelines, ensuring attractive presentation and adherence to quality standards. 3. Quality Control: Assist in monitoring and maintaining food quality throughout the cooking process. Follow standard recipes and procedures to ensure consistency in taste, texture, and appearance of South Indian dishes. 4. Inventory Management: Assist in managing ingredient inventory levels, including proper storage, labelling, and rotation. Notify the senior kitchen staff of any shortages or expired ingredients for timely replenishment. 5. Kitchen Operations: Maintain a clean and organized workstation, following food safety and sanitation guidelines. Adhere to proper handling and storage of raw and cooked food products, ensuring compliance with hygiene standards. 6. Team Collaboration: Work collaboratively with other members of the kitchen team, including Sous Chefs, Line Cooks, and fellow Commis. Communicate effectively to ensure efficient workflow and timely execution of orders. 7. Learning and Development: Continuously enhance your knowledge and skills in Indian cuisine, particularly in South Indian specialties. Seek guidance from senior chefs to improve techniques and learn new recipes. 8. Health and Safety: Adhere to all health and safety regulations, including proper handling of equipment, knives, and kitchen tools. Follow hygiene practices to maintain a clean and safe working environment. Requirements: • Passion for Indian cuisine, particularly South Indian flavors and dishes. • Basic understanding of Indian cooking techniques, spices, and ingredient combinations. • Strong attention to detail, ensuring accuracy in following recipes and portion sizes. • Ability to work in a fast-paced environment and handle multiple tasks simultaneously. • Good communication skills, able to work well within a team. • Flexibility to work in shifts, including weekends and holidays, as per business requirements. • Knowledge of food safety and sanitation practices. • Culinary education or relevant certification is a plus. If you are enthusiastic about Indian cuisine, specifically South Indian flavors, and possess the necessary skills and eagerness to learn, we invite you to join our team. Together, we will deliver authentic and delicious South Indian dishes, creating a delightful experience for our customers at our restaurant.

Must be well versed in Continental cuisines candidates can call to this number 9884535595 manikandan food and accomodation provided Job description - Responsible for day-to-day operations of kitchen - In-charge for hiring and training new kitchen staff - Control costs and ensure profitability. Provide food cost on daily basis to management - Manage the recipe and ensure taste and quality is maintained Role: Commis (Commi 1 / 2 / 3) Industry Type: Hotels & Restaurant Department: Food, Beverage & Hospitality Employment Type: Full Time, Permanent Role Category: Kitchen / F&B Production EducationUG: BHM in Hotel Management Skills highlighted with are preferred keyskills Continental CuisineItalianCookingConti

Capital Hospitals is looking for Canteen Staff -Cook to join our dynamic team and embark on a rewarding career journey Prepare meals for staff and visitors in a hygienic environment Plan daily menus and manage kitchen inventory effectively Supervise assistant staff and ensure timely food service Maintain cleanliness and adhere to food safety regulations

Capital Hospitals is looking for Assistant Cook to join our dynamic team and embark on a rewarding career journey Support head chefs in food preparation and kitchen operations Maintain hygiene and assist in cooking, chopping, and plating Follow recipes and portion control under supervision Ensure cleanliness of utensils and workstations

Sodexo Food Solutions India Pvt. Ltd. is looking for Kitchen Helper - South Indian to join our dynamic team and embark on a rewarding career journey Assist in the preparation and cooking of South Indian dishes. Clean and maintain kitchen equipment and utensils. Ensure the kitchen and work areas are clean and organized. Help with inventory management and stocking supplies. Follow food safety and hygiene practices. Assist in serving food and maintaining portion control. Support the kitchen staff in various tasks as needed.

Responsible for preparing, producing and presenting food as per Sodexo India standards and within budget in accordance with company policy Key Responsibilities Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous state Ensure proper grooming and hygiene for self and for all staff under him Assist Manager / Site In-charge / Sous chef / Sr cook in indenting for provisions In addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies: Minimum 6 years of experience in hands on cooking including: Experience in a high pressure catering environment, preferably in a commercial or industrial environment Experience in menu planning and production Experience in or exposure to bulk cooking Commitment to quality Able to work with a substantial level of accountability Able to work individually or in a team Ability to control food costs Creativity Eye for detail

Responsible for preparing, producing and presenting food as per Sodexo India standards and within budget in accordance with company policy Key Responsibilities Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous state Ensure proper grooming and hygiene for self and for all staff under him Assist Manager / Site In-charge / Sous chef / Sr cook in indenting for provisions In addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies: Minimum 6 years of experience in hands on cooking including: Experience in a high pressure catering environment, preferably in a commercial or industrial environment Experience in menu planning and production Experience in or exposure to bulk cooking Commitment to quality Able to work with a substantial level of accountability Able to work individually or in a team Ability to control food costs Creativity Eye for detail

Responsible for producing and presenting food items to meet client expectations and Sodex standards as well as plan and organize the preparation and cooking of food on time and within food safety standard requirements Key Responsibilities Take charge of the assigned kitchen/s of operationsPrepare, Produce and Present food to the agreed standard and quality with proper presentation Prepare food within the agreed budget in accordance with company policy Taste the food before service beginsOrganize all resources within the kitchen for optimum productivity and use Plan and cost regular and party menus on weekly basis in co-ordination with the Manager / site In-charge to ensure variety and healthy optionsAssist Sous Chef in indenting for provisions and discipline Allocate duties for all kitchen staffEnsure proper cleanliness of the kitchen equipment and the kitchen area Observe safety rules and procedures Ensure that equipment and materials are not left in wrong state Ensure proper grooming and hygiene for all staff in the production unitE nsure proper sorting of stores items and maintain the stores including meat, fish, vegetables and dairy products, and stored under correct temperatures in chiller and freezer containersIn addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management

Responsible for producing and presenting food items to meet client expectations and Sodexho standards as well as plan and organize the preparation and cooking of food on time and within food safety standard requirements Key Responsibilities Take charge of the assigned kitchen/s of operationsPrepare, Produce and Present food to the agreed standard and quality with proper presentation Prepare food within the agreed budget in accordance with company policyTaste the food before service begins Organize all resources within the kitchen for optimum productivity and use Plan and cost regular and party menus on weekly basis in co-ordination with the Manager / site In-charge to ensure variety and healthy optionsAssist Sous Chef in indenting for provisions and disciplineAllocate duties for all kitchen staff Ensure proper cleanliness of the kitchen equipment and the kitchen area Observe safety rules and procedures Ensure that equipment and materials are not left in wrong state Ensure proper grooming and hygiene for all staff in the production unit Ensure proper sorting of stores items and maintain the stores including meat, fish, vegetables and dairy products, and stored under correct temperatures in chiller and freezer containers In addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies: Minimum 3 years of experience in hands on cooking including: Experience in a high pressure catering environment Experience in menu planning and productionCustomer service experience Commitment to qualityOrganized and self-motivated Customer focusAble to work with a substantial level of accountabilityAble to work individually or in a teamAbility to control food costsCreativity and an eye for detail

Responsible for preparing, producing and presenting food as per Sodexo India standards and within budget in accordance with company policy Key Responsibilities Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous state Ensure proper grooming and hygiene for self and for all staff under him Assist Manager / Site In-charge / Sous chef / Sr. cook in indenting for provisions In addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies: Minimum 6 years of experience in hands on cooking including: Experience in a high pressure catering environment, preferably in a commercial or industrial environment Experience in menu planning and production Experience in or exposure to bulk cooking Commitment to quality Able to work with a substantial level of accountability Able to work individually or in a team Ability to control food costs Creativity Eye for detail

Responsible for preparing, producing and presenting food as per Sodexo India standards and within budget in accordance with company policy Key Responsibilities Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous state Ensure proper grooming and hygiene for self and for all staff under himAssist Manager / Site In-charge / Sous chef / Sr cook in indenting for provisionsIn addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies: Minimum 6 years of experience in hands on cooking including: Experience in a high pressure catering environment, preferably in a commercial or industrial environmentExperience in menu planning and production Experience in or exposure to bulk cooking Commitment to quality Able to work with a substantial level of accountability Able to work individually or in a team Ability to control food costs Creativity Eye for detail

Responsible for preparing, producing and presenting food as per Sodexo India standards and within budget in accordance with company policy Key Responsibilities Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous state Ensure proper grooming and hygiene for self and for all staff under himAssist Manager / Site In-charge / Sous chef / Sr cook in indenting for provisionsIn addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies: Minimum 6 years of experience in hands on cooking including: Experience in a high pressure catering environment, preferably in a commercial or industrial environmentExperience in menu planning and production Experience in or exposure to bulk cooking Commitment to quality Able to work with a substantial level of accountability Able to work individually or in a team Ability to control food costs Creativity Eye for detail

Responsible for preparing, producing and presenting food as per Sodexo India standards and within budget in accordance with company policy Key Responsibilities Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous state Ensure proper grooming and hygiene for self and for all staff under him Assist Manager / Site In-charge / Sous chef / Sr. cook in indenting for provisions In addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies: Minimum 6 years of experience in hands on cooking including: Experience in a high pressure catering environment, preferably in a commercial or industrial environment Experience in menu planning and production Experience in or exposure to bulk cooking Commitment to quality Able to work with a substantial level of accountability Able to work individually or in a team Ability to control food costs Creativity Eye for detail

Responsible for preparing, producing and presenting food as per Sodexo India standards and within budget in accordance with company policy Key Responsibilities Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous state Ensure proper grooming and hygiene for self and for all staff under himAssist Manager / Site In-charge / Sous chef / Sr cook in indenting for provisionsIn addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies: Minimum 6 years of experience in hands on cooking including: Experience in a high pressure catering environment, preferably in a commercial or industrial environmentExperience in menu planning and production Experience in or exposure to bulk cooking Commitment to quality Able to work with a substantial level of accountability Able to work individually or in a team Ability to control food costs Creativity Eye for detail

Responsible for preparing, producing and presenting food as per Sodexo India standards and within budget in accordance with company policy Key Responsibilities Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous state Ensure proper grooming and hygiene for self and for all staff under him Assist Manager / Site In-charge / Sous chef / Sr. cook in indenting for provisions In addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies: Minimum 6 years of experience in hands on cooking including: Experience in a high pressure catering environment, preferably in a commercial or industrial environment Experience in menu planning and production Experience in or exposure to bulk cooking Commitment to quality Able to work with a substantial level of accountability Able to work individually or in a team Ability to control food costs Creativity Eye for detail

Responsible for preparing, producing and presenting food as per Sodexo India standards and within budget in accordance with company policy Key Responsibilities - Prepare, cook and produce food to the company's standard, with particular emphasis on presentation, hygiene and economy. - Ensure proper cleanliness of the kitchen equipment and flooring. - Observe all safety rules and procedures. - Ensure that equipment and materials are not left in a dangerous state. - Ensure proper grooming and hygiene for self and for all staff under him. - Assist Manager / Site In-charge / Sous chef / Sr. cook in indenting for provisions. - In addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management. Key Competencies - Minimum 6 years of experience in hands-on cooking including: - Experience in a high-pressure catering environment, preferably in a commercial or industrial environment. - Experience in menu planning and production. - Experience in or exposure to bulk cooking. - Commitment to quality. - Able to work with a substantial level of accountability. - Able to work individually or in a team. - Ability to control food costs. - Creativity. - Eye for detail.

Responsible for preparing, producing and presenting food as per Sodexo India standards and within budget in accordance with company policy Key Responsibilities - Prepare, cook and produce food to the company's standard, with particular emphasis on presentation, hygiene and economy. - Ensure proper cleanliness of the kitchen equipment and flooring. - Observe all safety rules and procedures. - Ensure that equipment and materials are not left in a dangerous state. - Ensure proper grooming and hygiene for self and for all staff under him. - Assist Manager / Site In-charge / Sous chef / Sr. cook in indenting for provisions. - In addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management. Key Competencies - Minimum 6 years of experience in hands-on cooking including: - Experience in a high-pressure catering environment, preferably in a commercial or industrial environment. - Experience in menu planning and production. - Experience in or exposure to bulk cooking. - Commitment to quality. - Able to work with a substantial level of accountability. - Able to work individually or in a team. - Ability to control food costs. - Creativity. - Eye for detail.

Responsible for the entire F&B Production Key Responsibilities Plan the kitchen operations i.e. Menu, Manpower, workflow, procurement, QHSE & training for the kitchen production team Direct the preparation, seasoning, and cooking of salads, soups, fish, meats,vegetables, desserts, or other foods. May plan and price menu items, order supplies, and keep records and accounts. Will work on the range with the kitchen team to train, guide & develop Take charge of the assigned kitchen/s of operations Monitor sanitation practices to ensure that employees follow standards and regulations Prepare, Produce and Present food to the agreed standard and quality with proper presentation, and prepared to the agreed profit accordance with company policy Organize all resources within the kitchen for optimum productivity and use Prepare, cook and produce food with particular emphasis on presentation, hygiene and economy Plan and cost regular and party menus on weekly basis in co-ordination with the Manager / site In-charge to ensure variety and healthy options Assist Manager / site In-charge in indenting for provisions and discipline Responsible to allocate duties for all kitchen staff Responsible for implementing company discipline and HR policies Develop and train junior staff at the site to take on more responsibilities in the future E nsure proper cleanliness of the kitchen equipment and the kitchen area;Observe safety rules and procedures Ensure that equipment and materials are maintained as per standards Report and take action in relation to any accident, incident fire, loss or damage Ensure proper grooming and hygiene from all staff in the production unit Ensure proper sorting of stores items and maintain the stores including meat, fish, vegetables and Dairy products, and stored under correct temperatures in Chiller and freezer containers Plan interesting menus for parties and coffee-shop to ensure high sales In addition, to the above mentioned duties and job functions, any other assignment given occasionally or on a daily basis by the immediate superior or the management Qualifications: Hotel Management Graduate/Diploma Minimum 7 -8 years of experience in hands on cooking including: Preferred experience of working in Healthcare/ Curise liner/ Institutional Kitchen Experience in menu planning and production Experience in or exposure to bulk cooking

Responsible for preparing, producing and presenting food as per Sodexo India standards and within budget in accordance with company policy Key Responsibilities Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous state Ensure proper grooming and hygiene for self and for all staff under him Assist Manager / Site In-charge / Sous chef / Sr cook in indenting for provisions In addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies: Minimum 6 years of experience in hands on cooking including: Experience in a high pressure catering environment, preferably in a commercial or industrial environment Experience in menu planning and production Experience in or exposure to bulk cooking Commitment to quality Able to work with a substantial level of accountability Able to work individually or in a team Ability to control food costs Creativity Eye for detail

Responsible for preparing, producing and presenting food as per Sodexo India standards and within budget in accordance with company policy Key Responsibilities Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous state Ensure proper grooming and hygiene for self and for all staff under him Assist Manager / Site In-charge / Sous chef / Sr cook in indenting for provisions In addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies: Minimum 6 years of experience in hands on cooking including: Experience in a high pressure catering environment, preferably in a commercial or industrial environment Experience in menu planning and production Experience in or exposure to bulk cooking Commitment to quality Able to work with a substantial level of accountability Able to work individually or in a team Ability to control food costs Creativity Eye for detail

Responsible for preparing, producing and presenting food as per Sodexo India standards and within budget in accordance with company policy Key Responsibilities Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous state Ensure proper grooming and hygiene for self and for all staff under him Assist Manager / Site In-charge / Sous chef / Sr cook in indenting for provisions In addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies: Minimum 6 years of experience in hands on cooking including: Experience in a high pressure catering environment, preferably in a commercial or industrial environment Experience in menu planning and production Experience in or exposure to bulk cooking Commitment to quality Able to work with a substantial level of accountability Able to work individually or in a team Ability to control food costs Creativity Eye for detail

Prepare ingredients for cooking, including portioning, chopping, and storing food. Wash and peel fresh fruits and vegetables. Weigh, measure, and mix ingredients. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods. Operate ovens, stoves, grills, microwaves, and fryers. Test foods to determine if they have been cooked sufficiently. Monitor food quality while preparing food. Set-up and break down work station. Serve food in proper portions onto proper receptacles. Wash and disinfect kitchen area, tables, tools, knives, and equipment. Check and ensure the correctness of the temperature of appliances and food. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time or for an entire work shift. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. PREFERRED QUALIFICATION Education: High school diploma or G.E.D. equivalent. Related Work Experience: At least 1 year of related work experience. Supervisory Experience: No supervisory experience. License or Certification: None .

Position Title : Commis 3 Reports to : Commis 2 / Commis 3 Purpose of the Role : To support the kitchen operations by assisting with basic food preparation, maintaining cleanliness, and learning the fundamentals of kitchen operations and food safety. Job location Training in Gurugram Location , after training will transfer in bangalore and chandigarh location. Key Responsibilities : Assist Commis 2 and senior chefs in daily kitchen operations. Perform basic food preparation tasks like peeling, chopping, and portioning. Clean and sanitize kitchen equipment, tools, and workstations. Follow food safety and hygiene standards at all times. Properly store ingredients and rotate stock (FIFO). Maintain a clean and organized mise en place. Learn and follow recipes and instructions from senior kitchen staff. Support dishwashing or cleaning duties when required. Ensure minimal food wastage and report any issues to supervisors.

Company Description "Why work for Accor We are far more than a worldwide leader We welcome you as you are and you can find a job and brand that matches your personality We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accors limitless possibilities, By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality Discover the life that awaits you at Accor, visit https://careers accor,com/ Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS" Job Description Stock up the assigned kitchen with raw materials and ingredients on a daily basis Be familiar with the use of all electrical and mechanical equipment in the kitchen and observe safety precautions when handling them Be well versed in hotel fire & life safety/emergency procedures Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP) Attend all briefings, meetings and trainings as assigned by management Maintain a high standard of personal appearance and hygiene at all times Perform other reasonable duties assigned by the assigned by the Management Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP) Clean and maintain all equipment within the food production area Promptly report any hazards, unsafe working conditions or equipment which requires repair or maintenance to immediate supervisor Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP) Clean and maintain all equipment within the food production area Promptly report any hazards, unsafe working conditions or equipment which requires repair or maintenance to immediate supervisor Qualifications Degree or Diploma in Hotel Management or Relevant Degree Additional Information Our Commitment To Diversity & Inclusion We are an inclusive company and our ambition is to attract, recruit and promote diverse talent,