Chef - Commis 1, Commis 2 & Commis 3

Miracle Hotel And Resort; Kozhikode; On-site; INR 300,000 - 420,000; Full time

Job summary

Miracle Hotel And Resort in Kozhikode, Kerala is seeking Commis Chefs (Commis 1, 2 and 3) with hands-on experience in Continental, South Indian and Chinese cuisines. You will join a busy kitchen team, assist in daily preparation, and help maintain quality, taste, and presentation across a range of dishes.

Candidates should have at least 2 years in hotel or commercial kitchens, strong mise en place, hygiene practices, and the ability to work under pressure during service hours.

Qualifications

• Minimum 2 years of relevant experience in hotel, restaurant or commercial kitchen operations.
• Practical cooking experience in Continental, South Indian and/or Chinese cuisines.
• Good knowledge of food preparation, cooking methods and kitchen operations.
• Understanding of food hygiene, sanitation and food safety practices.

Responsibilities

• Prepare and cook dishes primarily in Continental, South Indian and Chinese cuisines.
• Assist in daily kitchen operations, food preparation and service requirements.
• Handle mise en place, including cutting, chopping, marination, preparation of sauces and ingredients.
• Follow standard recipes, portion sizes and food presentation guidelines.
• Maintain consistency in taste, quality and presentation.
• Ensure proper storage, labelling and handling of raw materials and prepared food.
• Maintain kitchen cleanliness, hygiene and food safety standards.
• Monitor food stock, minimise wastage and ensure effective utilisation of ingredients.
• Coordinate with senior chefs and other kitchen staff during service.
• Follow instructions from Sous Chef, Chef de Partie and Head Chef.
• Ensure timely preparation of food during peak operational hours.
• Maintain kitchen equipment and workstations in proper condition.

Skills

Food preparation

Kitchen operations

Mise en place

Food hygiene

Teamwork

Time management

Job description

We are looking for passionate and skilled Commis Chefs (Commis 1, Commis 2 and Commis 3) with practical experience in Continental, South Indian and Chinese cuisines.

The candidates should have good culinary knowledge, hands-on cooking skills and the ability to maintain food quality, taste, presentation and hygiene standards. Selected candidates will work with the kitchen team to ensure smooth daily kitchen operations and timely food preparation.

Key Responsibilities

1. Prepare and cook dishes primarily in Continental, South Indian and Chinese cuisines.
2. Assist in daily kitchen operations, food preparation and service requirements.
3. Handle mise en place, including cutting, chopping, marination, preparation of sauces and ingredients.
4. Follow standard recipes, portion sizes and food presentation guidelines.
5. Maintain consistency in taste, quality and presentation.
6. Ensure proper storage, labelling and handling of raw materials and prepared food.
7. Maintain kitchen cleanliness, hygiene and food safety standards.
8. Monitor food stock, minimise wastage and ensure effective utilisation of ingredients.
9. Coordinate with senior chefs and other kitchen staff during service.
10. Follow instructions from Sous Chef, Chef de Partie and Head Chef.
11. Ensure timely preparation of food during peak operational hours.
12. Maintain kitchen equipment and workstations in proper condition.

Cuisine-Specific Requirements

Continental Cuisine:

• Knowledge of pasta, pizzas, sandwiches, salads, soups and main-course preparations.
• Experience in sauces, grills, steaks and basic continental cooking techniques.

South Indian Cuisine:

• Knowledge of dosa, idli, vada, uttapam, sambar, chutneys and traditional South Indian dishes.
• Experience in batter preparation, seasoning and regional cooking methods.

Chinese Cuisine:

• Knowledge of noodles, fried rice, stir-fried dishes, soups and Chinese gravies.
• Experience in wok cooking, sauces and Chinese food preparation techniques.

Desired Candidate Profile

• Minimum 2 years of relevant experience in hotel, restaurant or commercial kitchen operations.
• Practical cooking experience in Continental, South Indian and/or Chinese cuisines.
• Good knowledge of food preparation, cooking methods and kitchen operations.
• Understanding of food hygiene, sanitation and food safety practices.
• Ability to follow standard recipes and maintain food quality.
• Good teamwork, discipline and time-management skills.
• Ability to work in a fast-paced kitchen environment.
• Candidates with experience in multi-cuisine restaurants, hotels and premium dining establishments will be preferred.

Role Expectations by Grade

Commis 1:

• Handle assigned kitchen sections independently.
• Prepare dishes as per standard recipes and quality specifications.
• Guide junior kitchen team members when required.
• Ensure smooth section operations and timely food dispatch.

Commis 2:

• Assist in food preparation and daily kitchen operations.
• Prepare assigned dishes under the supervision of senior chefs.
• Maintain mise en place and ensure consistency in food quality.
• Support section operations during service hours.

Commis 3:

• Assist senior chefs in basic food preparation.
• Handle cutting, chopping, cleaning, portioning and mise en place.
• Maintain workstation cleanliness and follow kitchen instructions.
• Learn and develop culinary skills across assigned cuisine sections.