Verified Job
Cook / Chef
Tandoor Commi 2 Chinese Commin 2 Continental commi 2
Cook / Chef
#823352
Remote / WFH
Saffron Leaf Collective
Job Description
Dear Candidate,
Greetings from Saffron Leaf Collective!
We are pleased to announce exciting career opportunities within our growing hospitality ecosystem based in Dehradun. With over 12 years of excellence, we specialize in delivering premium experiences across luxury stays, weddings, fine dining, and boutique hospitality.
Our Portfolio Includes:
• Hotel Saffron Leaf – 37-key premium city hotel (GMS Road)
• The Qila – Fine Dine & Cocktail Bar
• 19th Century – Glass Floor Dining Experience (Mussoorie)
• W567 – Boutique Stay, Rajpur Road
• Qupid Lawn – Premium outdoor celebration venue
• XOXO Patisserie – Artisanal bakery & desserts
Job Summary
Duties & Responsibilities – Commi II
1. Tandoor Commi II
• Prepare and cook tandoor items such as naan, roti, kebabs, tikka, and other tandoori preparations.
• Assist the Tandoor Chef/DCDP in daily mise en place.
• Prepare marinades, sauces, chutneys, and other required ingredients.
• Maintain consistency in taste, texture, portion size, and presentation. Operate the tandoor safely and maintain proper cooking temperatures.
• Ensure all food is prepared according to standard recipes and hotel specifications.
• Check the quality and freshness of meat, vegetables, dairy products, and other ingredients.
• Maintain cleanliness and hygiene of the tandoor section and equipment.
• Follow proper food storage, labelling, and FIFO procedures.
• Minimize food wastage and use ingredients efficiently.
• Coordinate with other kitchen sections during service.
• Follow HACCP, food safety, and personal hygiene standards.
• Assist in receiving and storing kitchen supplies when required.
• Maintain proper grooming and uniform standards.
• Perform any other duties assigned by the Chef/Sous Chef.
2. Chinese Commi II
• Prepare Chinese dishes according to standard recipes and presentation guidelines.
• Assist the Chinese Chef/DCDP with daily mise en place.
• Prepare sauces, stocks, marinades, noodles, vegetables, meats, and other ingredients.
• Handle wok, fryer, steamer, and other Chinese kitchen equipment safely.
• Maintain consistency in taste, flavour, texture, and portion control.
• Ensure ingredients are fresh, properly stored, and readily available during service.Follow proper cooking techniques and maintain required cooking temperatures.
• Maintain cleanliness and hygiene of the Chinese section.
• Follow FIFO and proper food storage and labelling procedures.
• Control food wastage and maintain economical use of ingredients.
• Coordinate with service staff and other kitchen sections during busy operations.
• Follow food safety, sanitation, and HACCP standards.
• Assist in cleaning kitchen equipment and work areas after service.
• Maintain proper grooming and personal hygiene.
• Perform other responsibilities assigned by the Chef/Sous Chef.
3. Continental Commi II
• Prepare Continental dishes according to standard recipes and hotel specifications.
• Assist the Continental Chef/DCDP with daily mise en place.
• Prepare vegetables, meats, sauces, soups, salads, pasta, sandwiches, and other Continental preparations.
• Assist in preparing breakfast, à la carte, buffet, and banquet requirements.
• Maintain consistency in taste, quality, portion size, and presentation.
• Operate ovens, grills, salamanders, fryers, and other kitchen equipment safely.
• Ensure proper temperature control during cooking, holding, and storage.
• Check the freshness and quality of all ingredientsbefore use.
• Maintain cleanliness and hygiene of the Continental section.
• Follow FIFO, food labelling, and proper storage procedures.
• Reduce food wastage and maintain cost-effective ingredient usage.
• Coordinate with other kitchen sections during service.
• Follow hotel food safety, sanitation, and HACCP standards.
• Assist in cleaning and maintaining kitchen equipment and workstations.
• Maintain proper grooming, hygiene, and uniform standards.
• Perform any other duties assigned by the Chef/Sous Chef.
Location: Dehradun (GMS Road & Rajpur Road)
Preference: Immediate Joiners
How to Apply:
Email your resume to:-
hrd@saffronleaf.com or 7534804409 (only what'sapp your resume)
Warm Regards,
Human Resources
Pay: Up to ₹18,000.00 per month
Greetings from Saffron Leaf Collective!
We are pleased to announce exciting career opportunities within our growing hospitality ecosystem based in Dehradun. With over 12 years of excellence, we specialize in delivering premium experiences across luxury stays, weddings, fine dining, and boutique hospitality.
Our Portfolio Includes:
• Hotel Saffron Leaf – 37-key premium city hotel (GMS Road)
• The Qila – Fine Dine & Cocktail Bar
• 19th Century – Glass Floor Dining Experience (Mussoorie)
• W567 – Boutique Stay, Rajpur Road
• Qupid Lawn – Premium outdoor celebration venue
• XOXO Patisserie – Artisanal bakery & desserts
Job Summary
Duties & Responsibilities – Commi II
1. Tandoor Commi II
• Prepare and cook tandoor items such as naan, roti, kebabs, tikka, and other tandoori preparations.
• Assist the Tandoor Chef/DCDP in daily mise en place.
• Prepare marinades, sauces, chutneys, and other required ingredients.
• Maintain consistency in taste, texture, portion size, and presentation. Operate the tandoor safely and maintain proper cooking temperatures.
• Ensure all food is prepared according to standard recipes and hotel specifications.
• Check the quality and freshness of meat, vegetables, dairy products, and other ingredients.
• Maintain cleanliness and hygiene of the tandoor section and equipment.
• Follow proper food storage, labelling, and FIFO procedures.
• Minimize food wastage and use ingredients efficiently.
• Coordinate with other kitchen sections during service.
• Follow HACCP, food safety, and personal hygiene standards.
• Assist in receiving and storing kitchen supplies when required.
• Maintain proper grooming and uniform standards.
• Perform any other duties assigned by the Chef/Sous Chef.
2. Chinese Commi II
• Prepare Chinese dishes according to standard recipes and presentation guidelines.
• Assist the Chinese Chef/DCDP with daily mise en place.
• Prepare sauces, stocks, marinades, noodles, vegetables, meats, and other ingredients.
• Handle wok, fryer, steamer, and other Chinese kitchen equipment safely.
• Maintain consistency in taste, flavour, texture, and portion control.
• Ensure ingredients are fresh, properly stored, and readily available during service.Follow proper cooking techniques and maintain required cooking temperatures.
• Maintain cleanliness and hygiene of the Chinese section.
• Follow FIFO and proper food storage and labelling procedures.
• Control food wastage and maintain economical use of ingredients.
• Coordinate with service staff and other kitchen sections during busy operations.
• Follow food safety, sanitation, and HACCP standards.
• Assist in cleaning kitchen equipment and work areas after service.
• Maintain proper grooming and personal hygiene.
• Perform other responsibilities assigned by the Chef/Sous Chef.
3. Continental Commi II
• Prepare Continental dishes according to standard recipes and hotel specifications.
• Assist the Continental Chef/DCDP with daily mise en place.
• Prepare vegetables, meats, sauces, soups, salads, pasta, sandwiches, and other Continental preparations.
• Assist in preparing breakfast, à la carte, buffet, and banquet requirements.
• Maintain consistency in taste, quality, portion size, and presentation.
• Operate ovens, grills, salamanders, fryers, and other kitchen equipment safely.
• Ensure proper temperature control during cooking, holding, and storage.
• Check the freshness and quality of all ingredientsbefore use.
• Maintain cleanliness and hygiene of the Continental section.
• Follow FIFO, food labelling, and proper storage procedures.
• Reduce food wastage and maintain cost-effective ingredient usage.
• Coordinate with other kitchen sections during service.
• Follow hotel food safety, sanitation, and HACCP standards.
• Assist in cleaning and maintaining kitchen equipment and workstations.
• Maintain proper grooming, hygiene, and uniform standards.
• Perform any other duties assigned by the Chef/Sous Chef.
Location: Dehradun (GMS Road & Rajpur Road)
Preference: Immediate Joiners
How to Apply:
Email your resume to:-
hrd@saffronleaf.com or 7534804409 (only what'sapp your resume)
Warm Regards,
Human Resources
Pay: Up to ₹18,000.00 per month
