Job Description – Commis Chef (Commis I / II / III)
Job Title: Commis Chef
Department: Kitchen / Food Production
Reports To: GM
Job Summary
The Commis Chef assists senior chefs in preparing and cooking high-quality food while maintaining hygiene, food safety, and kitchen cleanliness. This is an entry-level kitchen position designed to develop culinary skills in a professional hospitality environment.
Key Responsibilities
- Prepare ingredients such as vegetables, meats, and sauces.
- Assist in cooking and plating dishes according to standard recipes.
- Maintain cleanliness and sanitation of kitchen equipment and workstations.
- Follow food safety and hygiene standards at all times.
- Store food items correctly using FIFO principles.
- Monitor stock levels and report shortages to senior chefs.
- Receive and organize kitchen deliveries.
- Minimize food wastage and ensure portion control.
- Support the kitchen team during service hours.
- Perform any additional duties assigned by the Chef de Partie or Sous Chef.
Qualifications
- Diploma or Certificate in Hotel Management/Culinary Arts (preferred).
- Freshers or candidates with up to 2 years of kitchen experience are welcome.
- Basic knowledge of food preparation and kitchen operations.
Required Skills
- Basic cooking techniques
- Knife handling skills
- Time management
- Teamwork and communication
- Attention to detail
- Willingness to learn
- Ability to work under pressure
- Knowledge of food hygiene and safety standards
Working Conditions
- Rotational shifts, including weekends and public holidays.
- Standing for long hours in a fast-paced kitchen environment.
- Ability to lift and move kitchen supplies when required.
Pay: ₹20,000.00 - ₹30,000.00 per month
Benefits:
Work Location: In person
