Commis I

Ira Hospitality; Hyderabad; In loco; INR 350.000 - 500.000; Tempo pieno

Descrizione del lavoro

Ira Hospitality in Hyderabad is seeking a kitchen professional to manage designated tasks autonomously, ensure food quality and hygiene standards, and support senior chefs in maintaining seamless kitchen operations.

You will prepare and cook food items according to standard recipes, manage a designated kitchen section, and ensure mise-en-place before service. HACCP/FSSAI compliance and training of junior staff are essential.

Competenze

• Diploma or Certificate in Culinary Arts / Hotel Management is preferred.
• 2–4 years of experience in a professional kitchen.
• Proficient in basic cooking techniques and kitchen operations.
• Strong understanding of food safety and hygiene standards.

Mansioni

• Prepare and cook food items according to standard recipes under supervision.
• Manage a designated kitchen section efficiently during service hours.
• Complete all mise-en-place before service begins.
• Uphold high standards of food quality, taste, and presentation.
• Adhere to food safety and sanitation regulations (HACCP/FSSAI).
• Ensure correct storage, labeling, and FIFO practices.
• Assist senior chefs during peak periods and special events.
• Maintain cleanliness of the work area, equipment, and utensils.
• Minimize wastage and manage ingredients responsibly.
• Provide guidance and training to junior kitchen staff as needed.

Conoscenze

Basic cooking techniques

Kitchen operations

Food safety awareness

Training junior staff

Formazione

Diploma in Culinary Arts

Descrizione del lavoro

To manage designated kitchen tasks autonomously, ensure food quality and hygiene standards, and support senior chefs in maintaining seamless kitchen operations.

Requirements

• Prepare and cook food items according to standard recipes under supervision.
• Manage a designated kitchen section efficiently during service hours.
• Complete all mise-en-place before service begins.
• Uphold high standards of food quality, taste, and presentation.
• Adhere to food safety and sanitation regulations (HACCP/FSSAI).
• Ensure correct storage, labeling, and FIFO (First In, First Out) practices.
• Assist senior chefs during peak periods and special events.
• Maintain cleanliness of the work area, equipment, and utensils.
• Minimize wastage and manage ingredients responsibly.
• Provide guidance and training to junior kitchen staff as needed.
• Education: Diploma or Certificate in Culinary Arts / Hotel Management preferred.
• Experience: 2–4 years in a professional kitchen.
• Skills: Proficient in basic cooking techniques and kitchen operations.
• Knowledge: Strong understanding of food safety and hygiene standards.