Commis 1

Club Mahindra; Varca; On-site; INR 167,000 - 335,000; Full time

Job summary

Club Mahindra Goa is seeking an experienced culinary professional to join our kitchen team. You will handle ingredients, mise-en-place, and food production for a la carte, buffets, and events, following recipes, portions, and presentation guidelines.

Maintain high standards of cleanliness, food safety, and teamwork. You will learn operational procedures, stock management, and participate in ongoing training to continuously improve culinary skills and contribute to smooth service.

Qualifications

• 1 to 10 years of experience in food production within hotels, resorts, restaurants, or catering establishments.

Responsibilities

• Preparation of ingredients, mise-en-place, and food production activities.
• Follow instructions from senior chefs to ensure timely preparation of food.
• Preparation of food for a la Carte, buffets and parties.
• Adhere to approved recipes, portion standards, and presentation guidelines.
• Ensure consistency and quality in assigned tasks.
• Report quality concerns to senior kitchen personnel.
• Maintain cleanliness of workstations, equipment, and utensils.
• Follow all food safety and personal hygiene standards.
• Ensure proper storage and handling of food items.
• Assist in receiving, storing, and organizing kitchen supplies.
• Support stock rotation and inventory control processes.
• Minimize wastage through responsible handling of ingredients.
• Participate in training and skill development initiatives.
• Continuously improve culinary knowledge and technical competencies.
• Learn operational procedures and company standards.
• Work closely with team members to ensure smooth kitchen operations.
• Support colleagues during peak service periods.

Job description

Role & responsibilities

• Preparation of ingredients, mise-en-place, and food production activities.
• Follow instructions from senior chefs to ensure timely preparation of food.
• Preparation of food for a la Carte, buffets and parties.
• Adhere to approved recipes, portion standards, and presentation guidelines.
• Ensure consistency and quality in assigned tasks.
• Report quality concerns to senior kitchen personnel.
• Maintain cleanliness of workstations, equipment, and utensils.
• Follow all food safety and personal hygiene standards.
• Ensure proper storage and handling of food items.
• Assist in receiving, storing, and organizing kitchen supplies.
• Support stock rotation and inventory control processes.
• Minimize wastage through responsible handling of ingredients.
• Participate in training and skill development initiatives.
• Continuously improve culinary knowledge and technical competencies.
• Learn operational procedures and company standards.
• Work closely with team members to ensure smooth kitchen operations.
• Support colleagues during peak service periods.

Preferred candidate profile

• 1 to 10 years of experience in food production within hotels, resorts, restaurants, or catering establishments.