Job Description – Commi ChefPosition
Commi Chef
Location
Sector 79, Mohali
Reports To
Kitchen Chef / Chef de Partie (Kitchen In-Charge)
Job Summary
The Commi Chef is responsible for preparing high-quality breakfast and continental menu items while maintaining consistency, speed, cleanliness, and food safety standards. The role supports daily kitchen operations through food preparation, mise en place, cooking, plating, inventory control, and maintaining hygiene standards.
Depending on experience and skill level, the Commi Chef will independently handle assigned kitchen sections and assist the Kitchen Chef during service.
Key ResponsibilitiesFood Preparation
- Prepare menu items according to standardized recipes and presentation guidelines.
- Execute breakfast, continental, pasta, sandwich, salad, burger, appetizer, and café menu items with consistency.
- Complete daily mise en place before service.
- Prepare sauces, dressings, marinades, garnishes, and basic recipes.
- Ensure proper portion sizes and attractive food presentation.
- Refill preparation stations during service.
Kitchen Operations
- Handle assigned kitchen sections during service.
- Assist the Kitchen Chef in daily kitchen operations.
- Ensure food orders are prepared within standard ticket times.
- Monitor ingredient freshness and report shortages.
- Support opening and closing kitchen procedures.
- Assist in training and guiding junior kitchen staff and helpers when required.
Hygiene & Food Safety
- Follow FSSAI food safety and hygiene regulations at all times.
- Maintain clean and organized workstations.
- Ensure proper storage, labeling, and FIFO practices.
- Monitor food holding temperatures and refrigeration standards.
- Clean kitchen equipment, utensils, and preparation areas after use.
- Minimize food wastage through proper handling and portion control.
Inventory & Cost Control
- Assist with daily inventory and stock checks.
- Report low stock levels to the Kitchen Chef.
- Ensure proper storage of raw materials.
- Help control food costs through accurate portioning and reduced wastage.
Teamwork
- Work closely with chefs, stewards, and service staff to ensure smooth operations.
- Communicate effectively during busy service periods.
- Maintain a positive attitude and support team members whenever required.
Required Qualifications
- Diploma or Degree in Hotel Management preferred.
- 1–5 years of kitchen experience in cafés, restaurants, or casual dining.
- Experience in breakfast and continental cuisine preferred.
- Basic knowledge of food costing and portion control is an advantage.
Skills Required
- Good knife skills
- Knowledge of breakfast and continental cooking techniques
- Basic understanding of food plating and presentation
- Ability to work efficiently during peak hours
- Strong time management
- Knowledge of food safety and hygiene standards
- Teamwork and communication skills
- Attention to detail
- Ability to learn and adapt quickly
Key Performance Indicators (KPIs)
- Food quality and consistency
- Average ticket preparation time
- Accuracy of food preparation
- Food wastage percentage
- Hygiene and kitchen audit scores
- Customer complaints related to food quality
- Attendance and punctuality
- Mise en place readiness before service
- Teamwork and adherence to SOPs
Working Conditions
- Six-day work week with rotational weekly off.
- Working in a fast-paced kitchen environment.
- Ability to lift kitchen supplies and operate commercial kitchen equipment safely.
Pay: ₹8,000.00 - ₹20,000.00 per month
Benefits:
- Food provided
- Health insurance
- Paid time off
Work Location: In person
