South Indian Commi 1st

Company Description Centre Point Hospitality operates Hotel Centre Point, a well-established 5-star property founded in 1988 in Nagpur, Maharashtra. The hotel features 136 luxurious rooms, 14 banquet halls, a multi-cuisine fine dining restaurant, a coffee shop, and an all-day bespoke buffet area, supported by round-the-clock room service. Located at 24 Central Bazaar Road, Ramdaspeth, the property serves a diverse guest profile for business, leisure, and events. The group is expanding with upcoming hotels in New Mumbai, Raipur, and Goa, offering growth opportunities for team members in a professionally managed hospitality environment.
Role Description This is a full-time, on-site South Indian Commi 1st role based in Amravati. The role involves daily preparation and cooking of authentic South Indian dishes, including mise en place, bulk production, and à la carte service. The South Indian Commi 1st supports the Chef in maintaining consistent taste, presentation, and portion standards while following standard recipes. Responsibilities include maintaining a clean and organized workstation, adhering to hygiene and safety protocols, assisting in inventory and stock rotation, and coordinating with kitchen and service teams for smooth operations. The role also requires timely execution during peak service hours and readiness to learn and adapt to menu changes.
Qualifications

• Candidates should possess strong Cooking and Culinary Skills, with a focus on South Indian cuisine.
• Candidates should possess solid Food Preparation skills, including cutting, chopping, marinating, and basic production work.
• Candidates should possess a thorough understanding of Hygiene and food safety standards in a professional kitchen.
• Candidates should possess effective Communication skills to coordinate with chefs, stewards, and service staff.
• Previous experience as Commi in a hotel or restaurant kitchen is preferred.
• Basic knowledge of kitchen equipment operation and maintenance is beneficial.
• Ability to work flexible shifts, including weekends and holidays, and perform well under pressure.
• Culinary certification or diploma from a recognized institute is an added advantage.