**Commis I Duties and Responsibilities:** * Provide the highest and most efficient level of hospitality service to the hotel guests. * Works in the designated station as set by Executive Chef and/or Sous Chef. * Able to organize the assigned work area and efficiently put away orders. * Able to prepare and sells food within recommended time frames to meet Guest expectations. * Able to operate kitchen equipment like braising pan, baking ovens, stoves, grills, microwaves and fryers. * Able to produce quality product in a timely and efficient manner for the guests or staff. * Responsible to maintain cleanliness, sanitation at the assigned work area. * Responsible for preparing and cooking all food items by the recipe and to specification. * Prepare ingredients for cooking, including portioning, chopping, and storing food. * Prepare all menu items by strictly following recipes and yield guide. * Cook food according to recipes, quality standards, presentation standards, and food preparation checklist. * Prepares, seasons, and cooks a wide variety of meats, vegetables, soups, breakfast dishes, and other food items. * Slices, grind and cooks meats and vegetables using a full range of cooking methods. * Wash and peel fresh fruits, and vegetables and also able to weigh, measure, and mix ingredients in correct proportions. * Have general knowledge of cooking temperatures, making soups \& sauces, preparing entrees, vegetable preparation and a la carte cooking. * Set up the station with par stocks of menu items, and prepare the dishes designated for that station.{loadposition amp\-mid} * Checks supplies and prep lists and ensures all items are prepped in a timely fashion. * Replenishes service lines as needed and restocks and prepares the workstation for the next shift. * Ensures that all products are stored properly in the correct location at the appropriate levels at all times. * Communicate any assistance needed during busy periods and report any incidents to the Sous Chef to ensure optimum service to guests. * Check and ensure the correctness of the temperature of appliances and food. * Serve food in proper portions on to correct serving vessels and plates. * Wash and disinfect the kitchen area, workstations, tables, tools, knives, and other equipment. * Maintain correct portion size and quality of the food to the hotel’s standards. * Minimise waste and maintain controls to attain forecasted food costs. * Review the status of work and follow\-up actions required with the Head Cook before leaving. * Assists in providing on\-the\-job training \& development of new cooks. * Assists other Team Members in the kitchen when needed or performs any other tasks assigned by the hotel management. Job Types: Full\-time, Permanent Pay: ₹18,000\.00 \- ₹21,000\.00 per month Benefits: * Food provided * Health insurance * Provident Fund Experience: * total work: 1 year (Preferred) Work Location: In person