Commis Chef 1 / 2 / 3
Brands: Chirp / Centro / Bloom
Department: Kitchen
Reports to: CDP / Sous Chef / Head Chef
Location: Pune
Role Type: Full-time
Role Summary
We are looking for passionate and disciplined Commis Chefs to join the kitchen teams at Chirp, Centro and Bloom. The role involves supporting daily kitchen operations, food preparation, cooking, plating, hygiene, stock handling and maintaining consistency as per brand standards.
The ideal candidate should be hardworking, eager to learn, clean in working style, and able to follow instructions accurately during busy service hours.
Key Responsibilities1. Food Preparation
Prepare ingredients as per daily requirements, including:
- Washing, cutting, peeling and chopping vegetables
- Marination and basic prep for proteins
- Preparing sauces, dressings, chutneys, bases and mise en place
- Measuring and portioning ingredients correctly
- Labelling and storing prep items properly
Maintain correct portion sizes and avoid wastage.
2. Cooking & Service Support
Assist the senior kitchen team during breakfast, lunch, dinner and café service.
Responsibilities may include:
- Cooking basic dishes under supervision
- Frying, grilling, sautéing, boiling, baking or assembling as per section requirement
- Helping in pasta, sandwich, salad, bakery, Indian, continental or Asian sections depending on brand needs
- Ensuring food is cooked and served hot/fresh
- Following standard recipes and plating guidelines
- Supporting smooth service during rush hours
3. Mise en Place
Ensure section is ready before service.
This includes:
- Checking prep levels before every shift
- Refilling sauces, garnishes and ingredients
- Keeping backup portions ready
- Informing seniors before any item runs out
- Maintaining clean and organised workstations
4. Hygiene & Cleanliness
Follow strict hygiene and food safety standards.
Daily duties include:
- Keeping workstation clean before, during and after service
- Washing hands regularly
- Using gloves, caps and aprons correctly
- Cleaning chopping boards, knives, equipment and storage containers
- Maintaining fridge and freezer hygiene
- Following FIFO: First In, First Out
- Labelling all stored food with name and date
- Reporting spoiled or expired items immediately
5. Stock & Wastage Control
Help the team control kitchen costs by:
- Using ingredients carefully
- Avoiding over-prep
- Reporting low stock to seniors
- Storing ingredients correctly
- Avoiding unnecessary wastage
- Using trimmings or leftovers only as instructed by seniors
6. Teamwork & Discipline
Work respectfully with the kitchen and service team.
Expected behaviour:
- Follow instructions from CDP, Sous Chef and Head Chef
- Come on time and in proper uniform
- Maintain calm during busy hours
- Help other sections when required
- Communicate shortages or mistakes honestly
- Avoid arguments, shouting or careless behaviour
- Learn recipes and processes with interest
Level-wise ExpectationsCommis 3
Entry-level kitchen role.
Suitable for candidates who are new or have limited kitchen experience.
Expected Skills
- Basic chopping and preparation
- Basic understanding of hygiene
- Ability to follow instructions
- Willingness to learn
- Basic cleaning and mise en place support
Responsibilities
- Assist in prep work
- Support washing, cutting, storing and labelling
- Help senior chefs during service
- Keep section clean
- Learn recipes and kitchen standards
Experience
0–1 year kitchen experience preferred. Freshers from culinary/hotel management institutes can apply.
Commis 2
Junior chef with some independent working ability.
Suitable for candidates who can handle basic prep and simple cooking with supervision.
Expected Skills
- Good knife skills
- Basic cooking knowledge
- Understanding of portioning
- Ability to manage one small section under supervision
- Better speed and cleanliness during service
Responsibilities
- Prepare mise en place independently
- Cook basic menu items as instructed
- Support section during live service
- Maintain section stock and cleanliness
- Follow recipes and plating standards
- Train and guide Commis 3 when required
Experience
1–2 years kitchen experience preferred.
Commis 1
More experienced commis who can handle a section with limited supervision.
Suitable for candidates who are close to CDP level or can independently manage basic sections.
Expected Skills
- Strong prep and cooking skills
- Good understanding of kitchen operations
- Ability to work during rush hours
- Section handling ability
- Recipe consistency
- Basic inventory and wastage awareness
- Ability to guide junior commis
Responsibilities
- Manage assigned section during prep and service
- Cook dishes as per brand recipe and plating standards
- Check quality, taste and portion size before sending food
- Maintain section hygiene and stock levels
- Inform seniors about shortages, wastage or quality issues
- Help train Commis 2 and Commis 3
- Support CDP/Sous Chef in smooth kitchen operations
Experience
2–4 years kitchen experience preferred.
Brand-wise Kitchen Exposure
Depending on placement, the candidate may work across:
Chirp
- Café food
- Breakfast items
- Bowls
- Salads
- Sandwiches
- Pastas
- Small plates
- Bakery or dessert support
- Modern casual dining prep
Centro
- Continental food
- Global comfort food
- Indian / café-style dishes
- Banquet or group service support
- High-volume kitchen operations
Bloom
- Bakery support
- Cakes and desserts support
- Café food
- Breakfast and beverage accompaniments
- Plating and finishing support
Final section allocation will depend on skill level and brand requirement.
Candidate Requirements
- Prior kitchen experience preferred according to level
- Culinary or hotel management qualification is a plus, but not compulsory
- Must be clean, disciplined and punctual
- Should be able to stand for long hours
- Should be comfortable working weekends, holidays and split/rotational shifts
- Must follow senior chef instructions properly
- Should be eager to learn and improve
- Basic understanding of food safety and hygiene required
- Ability to work under pressure during busy service
Personal Qualities We Value
- Clean working style
- Speed with accuracy
- Team spirit
- Honesty
- Respect for ingredients
- Calmness under pressure
- Hunger to learn
- Consistency
- Ownership of assigned section
Growth Path
A strong performer can grow as follows:
Commis 3 → Commis 2 → Commis 1 → Demi Chef de Partie → Chef de Partie → Sous Chef
Promotions will depend on skill, discipline, consistency, hygiene, attitude and ability to handle responsibility.
Salary
Salary will be based on:
- Experience
- Skill level
- Trial performance
- Brand requirement
- Ability to handle section independently
Trial Expectations
During the kitchen trial, candidates may be asked to demonstrate:
- Basic chopping
- Mise en place preparation
- Simple cooking task
- Cleanliness of workstation
- Speed and discipline
- Ability to follow instructions
- Taste and plating understanding
- Behaviour during service pressure
Application Note
Candidates applying for Commis Chef 1 / 2 / 3 should be ready to work in a professional kitchen environment with a strong focus on cleanliness, consistency, teamwork and guest satisfaction. We are looking for chefs who want to grow with our brands and take pride in serving good food every day.
Benefits:
- Food provided
- Paid sick time
- Paid time off
- Provident Fund
Experience:
- Kitchen: 1 year (Required)
Location:
- Pune, Maharashtra (Pune) (Required)
Work Location: In person
Pay: ₹17,000.00 - ₹23,000.00 per month
Benefits:
- Food provided
- Paid sick time
- Paid time off
- Provident Fund
Work Location: In person
