Cook-Multicuisine

We are hiring Commis I, II and III for our bulk and corporate catering operations. Candidates will work in their respective kitchen sections, supporting food preparation and production while maintaining consistent quality, hygiene and timely readiness for dispatch.

Section Requirements

• Oriental: Preparation of noodles, fried rice, stir-fried dishes, sauces and Indo-Chinese dishes.
• Halwai: Preparation of Indian sweets, desserts and traditional snacks, with attention to measurements, consistency and ingredient yields.
• Curry: Preparation of Indian base gravies, curries, dals, vegetables and accompaniments.
• Tandoor: Preparation of marinades, kebabs, tikkas, rotis, naans and other tandoori items.

Key Responsibilities

• Carry out daily mise en place, including washing, cutting, measuring, marinating and organising ingredients.
• Prepare food in the assigned section according to standard recipes and instructions from senior chefs.
• Support bulk production to meet approved menus, meal quantities and dispatch schedules.
• Maintain consistency in taste, texture, cooking quality and portion sizes.
• Use ingredients carefully and minimise preparation waste, spoilage and overproduction.
• Follow correct storage, date labelling and stock rotation practices.
• Maintain personal hygiene and keep workstations, utensils and equipment clean.
• Follow food safety procedures, including temperature control and segregation of vegetarian, non-vegetarian and allergen-containing food.
• Handle knives, burners, tandoors and other kitchen equipment safely, according to training.
• Inform senior chefs promptly about ingredient shortages, quality concerns or equipment issues.
• Assist with food transfer, portioning and packing as directed.
• Follow shift schedules and coordinate with the kitchen team during peak production.

Level-wise Expectations

• Commis I: Handle routine preparation and cooking tasks in the assigned section with minimal supervision; guide junior commis and maintain batch consistency.
• Commis II: Carry out preparation and basic cooking with guidance; support section production and maintain recipe standards.
• Commis III: Assist with basic preparation, ingredient organisation and kitchen cleanliness while learning cooking techniques under supervision.

Experience & Qualifications

• Commis I: Preferably 3–5 years of relevant kitchen experience.
• Commis II: Preferably 1–3 years of relevant kitchen experience.
• Commis III: Freshers with food production training or candidates with up to 1 year of kitchen experience may apply.
• Relevant skills in one or more of the listed specialisations.
• Experience in bulk catering, corporate cafeterias, institutional kitchens or central kitchens preferred.
• Hotel Management, Food Production diploma or craft course preferred; candidates with practical kitchen experience will also be considered.
• Ability to follow instructions, work in a team and maintain hygiene during high-volume production.
• Willingness to work shifts as required by catering operations.

Key Skills

• Section-specific Cooking | Bulk Food Preparation | Recipe Compliance | Hygiene & Food Safety | Portion Control | Wastage Control | Teamwork