Chef

Commis Chef I assists the Chef de Parties in managing a specific kitchen section, ensuring quality food preparation and guiding junior staff.

• Key Responsibilities: Handle daily food preparation for the assigned kitchen section
• Maintain consistency and quality of dishes
• Assist in menu planning and development of new dishes
• Supervise and guide Commis II & III
• Ensure hygiene and safety standards as per FSSAI norms
• Monitor stock rotation and ingredient freshness
• Support senior chefs during high-volume service
• Maintain cleanliness and organization at the workstation

Experience Required: 2–4 years in a professional kitchen🔹 Commis Chef II (Mid-Level Commis)Job Description: Commis Chef II supports Commis I and performs semi-skilled cooking and preparation tasks to ensure smooth kitchen operations.

• Key Responsibilities: Assist in preparation of salads, sauces, gravies, and basic cooking
• Perform chopping, marination, and mise-en-place
• Follow recipe standards and SOPs
• Assist Commis I in executing dishes
• Maintain hygiene and proper storage of raw materials
• Operate basic kitchen equipment
• Support the team during peak hours

Experience Required: 1–2 years in the kitchen🔹 Commis Chef III (Junior Commis)Job Description: Entry-level role focusing on basic food preparation tasks and supporting the kitchen team.

• Key Responsibilities: Perform basic cutting, peeling, chopping, and ingredient preparation
• Assist Commis I & II in all food prep activities
• Maintain cleanliness of the kitchen and equipment
• Follow proper food storage and labeling practices
• Adhere to hygiene and safety guidelines
• Support during busy service periods
• Learn recipes and techniques under supervision