Commis 1 Chef - Tandoor / Continental / Bakery

Ramada Resort by Wyndham Kochi; Chhatarpur; On-site; INR 167,000 - 279,000; Full time

Job summary

Ramada Khajuraho is seeking skilled Commis 1 chefs specializing in Tandoor, Continental, or Bakery to join our hotel kitchen.

You will assist in daily operations, maintain mise en place, ensure food safety, and support chefs during service, with opportunities to showcase culinary skills in a professional hotel setting.

Qualifications

• ITI / Diploma / Degree in Hotel Management or related field.
• 1–3 years in professional hotel/resort kitchen.
• Experience in Tandoor, Continental, or Bakery preferred.

Responsibilities

• Prepare and cook food according to recipes and presentation guidelines.
• Assist Chef de Partie and Sous Chef in daily kitchen operations.
• Maintain mise en place and kitchen hygiene.
• Coordinate with sections during service.
• Follow FIFO and minimize food wastage.
• Ensure proper storage and labeling of ingredients.

Skills

Teamwork

Communication

Stamina under pressure

Willingness to learn

Education

ITI / Diploma / Degree in Hotel Management, Culinary Arts, Bakery & Confectionery

Job description

Ramada Khajuraho is looking for skilled and motivated Commis 1 Chefs specializing in Tandoor, Continental, or Bakery operations. The candidate will be responsible for assisting in the preparation and presentation of high-quality food while maintaining food safety, hygiene, consistency, and kitchen standards.

The ideal candidate should have good practical knowledge of their respective section and be capable of working efficiently in a professional hotel kitchen environment.

Key Responsibilities

General Kitchen Responsibilities

• Prepare and cook food according to established recipes, standards, and presentation guidelines.
• Assist the Chef de Partie and Sous Chef in daily kitchen operations.
• Ensure proper mise en place is completed before service.
• Maintain consistency in taste, quality, portion size, and presentation.
• Follow standard recipes and cooking procedures.
• Maintain cleanliness and hygiene of the assigned workstation.
• Ensure proper storage, labeling, and rotation of food items.
• Follow FIFO principles and minimize food wastage.
• Check the quality and freshness of ingredients before use.
• Follow food safety, hygiene, and sanitation standards.
• Handle kitchen equipment safely and responsibly.
• Assist with buffet, la carte, banquet, and special-event food preparation.
• Coordinate with other kitchen sections during service.
• Maintain adequate stock of ingredients at the workstation and inform the senior chef about shortages.
• Follow hotel policies, kitchen SOPs, and safety procedures.

Section-Specific Responsibilities

Commis 1 Tandoor

• Prepare and cook Indian breads such as naan, tandoori roti, kulcha, and related products.
• Prepare tandoori starters, kebabs, tikka, and other items according to hotel standards.
• Prepare and maintain marinades, gravies, and accompaniments required for the Tandoor section.
• Operate and maintain the tandoor safely and efficiently.
• Maintain proper temperature and cooking times.
• Ensure consistency in portion size, taste, texture, and presentation.
• Maintain cleanliness of the tandoor and surrounding workstation.

Commis 1 - Continental

• Prepare Continental dishes according to standardized recipes.
• Assist in preparation of soups, salads, pasta, pizzas, sandwiches, sauces, vegetables, appetizers, and main-course items as required.
• Perform basic cooking techniques including grilling, roasting, sauting, baking, boiling, and frying.
• Prepare mise en place for daily operations and service.
• Maintain proper food presentation and portion control.
• Assist senior chefs during buffet, banquet, and la carte service.

Commis 1 - Bakery

• Assist in the preparation of breads, cakes, pastries, cookies, desserts, and bakery products.
• Prepare ingredients and mise en place according to production requirements.
• Follow standard recipes, measurements, proofing, baking, and finishing procedures.
• Assist with dough preparation, mixing, shaping, proofing, baking, and decoration.
• Maintain consistency in product quality, texture, appearance, and taste.
• Ensure proper storage of bakery ingredients and finished products.
• Maintain cleanliness and hygiene of bakery equipment and work areas.

Candidate Profile

• ITI / Diploma / Degree in Hotel Management, Culinary Arts, Bakery & Confectionery, or a related field preferred.
• 1-3 years of experience in a professional hotel, resort, restaurant, or commercial kitchen.
• Candidates with relevant practical experience in Tandoor, Continental, or Bakery sections will be preferred.
• Good knowledge of basic cooking techniques and kitchen operations.
• Knowledge of food safety and hygiene standards.
• Ability to follow standardized recipes and instructions.
• Good understanding of mise en place and kitchen organization.
• Ability to work under pressure during busy service periods.
• Good teamwork and communication skills.
• Willingness to work in shifts, weekends, and holidays.
• Professional attitude and willingness to learn and develop culinary skills.