Line Chef Commis 1

COMMIS 1

Department: Kitchen | Location: Mumbai | Employment: Full-time

Reports to: Sous Chef | Experience: 1-3 years in the relevant section

Role summary: Run a station independently during service and keep taste, consistency and speed on standard.

Responsibilities

• Prepare and cook dishes on the assigned station as per standard recipes, portion size and plating.
• Prepare base preparations in bulk:
• Indian: gravies, marinades, pastes.
• Continental: stocks, mother sauces, dressings.
• Chinese: sauces and pastes.
• Handle section-specific cooking:
• Indian: tandoor, curries, dal, biryani/pulao.
• Continental: grills, sautés, pasta, risotto, soups, salads.
• Chinese: high-flame wok cooking, noodles, fried rice, starters.
• Maintain mise-en-place before service and keep the station stocked throughout.
• Guide and train Commis 2 and trainees on the station.
• Follow FSSAI/HACCP, FIFO, labelling and personal hygiene standards.
• Track station stock, raise indents and report shortages or equipment issues.
• Keep the station clean and organised during and after service.

Requirements

• Diploma/degree in Hotel Management or Culinary Arts (preferred).
• 1-3 years' experience in a restaurant, hotel or casual dining kitchen.
• Good knife skills and knowledge of the section's cooking techniques.
• Ability to work under pressure in a fast-paced, high-volume kitchen.
• Willing to work rotational shifts, weekends and holidays.
• Team player with a disciplined attitude.