Commis 1 Chef - Tandoor / Continental / Bakery

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.