Commis II

Ira Hospitality; Hyderabad; On-site; INR 279,000 - 391,000; Full time

Job summary

Ira Hospitality in Hyderabad is seeking a CDP/Commis I to support diverse Indian and international menus. You will assist in food preparation, ensure quality and consistency, and follow the directions of senior chefs to maintain high kitchen standards.

Responsibilities include chopping, marinating, mise-en-place, hygiene, HACCP/FSSAI compliance, FIFO labeling, and service support while minimizing wastage. A fast-paced environment offers growth opportunities.

Qualifications

• Education: Certificate or Diploma in Culinary Arts / Hotel Management preferred.
• Experience: 0–2 years in a professional kitchen.
• Skills: Basic understanding of kitchen operations and cooking techniques.
• Attributes: Eager to learn and capable of working in a fast-paced environment.

Responsibilities

• Support the CDP and Commis I in food preparation while ensuring quality, consistency, and compliance with kitchen standards.
• Assist with fundamental preparation: chopping, marinating, and portioning.
• Prepare mise-en-place for the designated section prior to service.
• Follow standard recipes and instructions from senior chefs accurately.
• Maintain cleanliness of the work area, utensils, and equipment.
• Comply with food safety and sanitation standards (HACCP/FSSAI).
• Manage proper food storage, labeling, and FIFO practices.
• Provide active support during service hours for smooth operations.
• Minimize wastage and handle raw materials responsibly.
• Execute additional kitchen duties as assigned by senior staff.

Skills

Basic kitchen operations

Cooking techniques

Eager to learn

Education

Certificate or Diploma in Culinary Arts / Hotel Management

Job description

Department: Asian, Continental, North Indian, South IndianSupport the CDP and Commis I in food preparation while ensuring quality, consistency, and compliance with kitchen standards.-Assist with fundamental preparation: chopping, marinating, and portioning.-Prepare mise-en-place for the designated section prior to service.-Follow standard recipes and instructions from senior chefs accurately.-Maintain cleanliness of the work area, utensils, and equipment.-Comply with food safety and sanitation standards (HACCP/FSSAI).-Manage proper food storage, labeling, and FIFO practices.-Provide active support during service hours for smooth operations.-Minimize wastage and handle raw materials responsibly.-Execute additional kitchen duties as assigned by senior staff.

Requirements

• Education: Certificate or Diploma in Culinary Arts / Hotel Management preferred.
• Experience: 0–2 years in a professional kitchen.
• Skills: Basic understanding of kitchen operations and cooking techniques.
• Attributes: Eager to learn and capable of working in a fast-paced environment.