Commis Chef - Indian / Asian / Chinese / Conti / South Indian / Tandoor
Department
Kitchen / Culinary
Reports To
Chef de Partie / Sous Chef / Executive Chef
Location
The Marque Club, Mindspace Road, Rayadurgam, Hyderabad
Job Purpose
To assist in the preparation, cooking, and presentation of food items as per the Club's recipes, quality standards, hygiene requirements, and guest expectations while supporting smooth kitchen operations.
Key ResponsibilitiesFood Preparation
- Assist in the preparation and cooking of food as directed by senior chefs.
- Prepare ingredients including washing, peeling, cutting, marinating, and portioning.
- Ensure mise en place is prepared and available before service.
- Follow standard recipes and presentation guidelines.
Kitchen Operations
- Support daily kitchen operations efficiently.
- Maintain cleanliness and organization of workstations.
- Ensure proper storage of food items and ingredients.
- Assist in stock rotation using FIFO (First In First Out) principles.
Food Quality
- Ensure food quality and consistency meet Club standards.
- Maintain portion control and minimize wastage.
- Report any quality issues immediately to senior chefs.
Hygiene & Food Safety
- Follow Food Safety and Hygiene standards at all times.
- Maintain personal hygiene and grooming standards.
- Ensure compliance with FSSAI guidelines and HACCP practices.
- Keep kitchen equipment and utensils clean and sanitized.
Inventory Support
- Assist in receiving and checking supplies.
- Report shortages, damages, or expired products.
- Support stock-taking and inventory control activities.
Teamwork
- Work closely with chefs and kitchen staff.
- Support colleagues during peak service periods.
- Participate in departmental meetings and training programmes.
Health & Safety
- Follow all safety procedures and kitchen operating standards.
- Use kitchen equipment safely and responsibly.
- Immediately report accidents, hazards, or unsafe conditions.
Key Performance Indicators (KPIs)
- Food quality and consistency
- Hygiene compliance
- Attendance and punctuality
- Reduction of food wastage
- Speed and accuracy of food preparation
- Teamwork and cooperation
- Guest satisfaction feedback
QualificationsEducation
- Diploma / Degree in Hotel Management, Culinary Arts, or equivalent.
- Relevant vocational culinary certification preferred.
Experience
- 0–2 years of experience in a hotel, restaurant, resort, or club kitchen.
- Freshers from hotel management institutes may also be considered.
Skills Required
- Basic culinary skills
- Food preparation techniques
- Knowledge of kitchen hygiene practices
- Understanding of food safety standards
- Ability to work under pressure
- Teamwork and communication skills
- Time management and multitasking ability
Physical Requirements
- Ability to stand for extended periods.
- Ability to lift and carry kitchen supplies when required.
- Ability to work in a fast-paced kitchen environment.
Working Conditions
- Rotational shifts including weekends and public holidays.
- Exposure to heat, kitchen equipment, and busy service environments.
Grooming Standards
The employee shall comply with the Club's Grooming Policy, including:
- Clean and pressed chef uniform.
- Chef cap/hairnet at all times.
- Trimmed nails and high personal hygiene standards.
- Safety footwear as prescribed.
Authority Level
- Responsible for food preparation tasks assigned by senior chefs.
Pay: ₹18,000.00 - ₹25,000.00 per month
Benefits:
Work Location: In person
