Chef de Commis (Commis Chef)

Position : Chef De Commis / Senior Chef De Commis

Company: Bengaluru Airport Services Limited (BASL)
Function: Culinary / Food & Beverage
Location: Kempegowda International Airport, Bengaluru
Business: 080 Premium Luxury Lounges

About BASL

Bengaluru Airport Services Limited (BASL) operates premium hospitality services at Kempegowda International Airport, Bengaluru, including the 080 Lounges in Terminal - 2, offering a premium and refined hospitality experience to airport guests.

Position Overview

We are looking for a Chef De Commis to join our culinary team at the 080 Premium Luxury Lounges.

The role involves supporting the preparation and presentation of high-quality food offerings across buffet, live counters and other lounge dining formats. The ideal candidate should have a passion for culinary excellence, strong attention to detail and the ability to maintain consistent food quality and presentation in a premium hospitality environment.

Key Responsibilities:

• Assist the Chef de Partie / Sous Chef in the preparation and production of food for lounge operations.
• Prepare and present food as per standard recipes, menu specifications and premium presentation standards.
• Support the preparation of Indian, Continental and other international cuisine as required.
• Assist with buffet, live-counter, breakfast, snacks, salads, desserts and other food offerings.
• Ensure food is consistently maintained at the required quality, taste, freshness and presentation standards.
• Carry out daily mise en place and ensure timely preparation before service.
• Maintain proper portion control and minimise food wastage.
• Ensure buffet and live counters are adequately replenished throughout service.
• Pay close attention to garnishing, plating and visual presentation of food.
• Follow FIFO/FEFO and ensure proper storage, labelling and handling of ingredients.
• Maintain the highest standards of food hygiene, sanitation and personal grooming.
• Follow FSSAI, HACCP and BASL food-safety and hygiene standards.
• Monitor food temperatures and ensure appropriate hot/cold holding practices.
• Maintain cleanliness of kitchen workstations, equipment and storage areas.
• Handle kitchen equipment safely and responsibly.
• Coordinate effectively with the lounge service team to ensure smooth food service.
• Assist in checking the quality and freshness of incoming ingredients.
• Report any food-quality, hygiene, equipment or operational concerns to the senior chef.
• Contribute to maintaining a refined and premium culinary experience for lounge guests.
• Comply with all BASL, airport security, safety and operational requirements.
• Perform other culinary responsibilities assigned by the reporting chef.

Candidate Profile:

• Diploma / Certificate in Culinary Arts, Food Production, Hotel Management or a related discipline.
• 03 years of relevant experience in luxury hotels, premium restaurants, airport lounges, clubs, high-end catering or similar establishments.
• Freshers with strong culinary training from reputed hotel-management / culinary institutes may also be considered.
• Basic knowledge of Indian and international cuisines.
• Good understanding of food preparation, hygiene and kitchen operations.
• Strong eye for food presentation and attention to detail.
• Ability to work efficiently in a fast-paced, high-volume environment.
• Good teamwork and communication skills.
• Positive attitude with a passion for hospitality and culinary excellence.
• Willingness to work in rotational shifts, including early mornings, weekends and public holidays.
• Ability to work in an airport environment and comply with airport security and access requirements.
• Diploma / Certificate in Culinary Arts, Food Production, Hotel Management or a related discipline.
• 03 years of relevant experience in luxury hotels, premium restaurants, airport lounges, clubs, high-end catering or similar establishments.
• Freshers with strong culinary training from reputed hotel-management / culinary institutes may also be considered.
• Basic knowledge of Indian and international cuisines.
• Good understanding of food preparation, hygiene and kitchen operations.
• Strong eye for food presentation and attention to detail.
• Ability to work efficiently in a fast-paced, high-volume environment.
• Good teamwork and communication skills.
• Positive attitude with a passion for hospitality and culinary excellence.
• Willingness to work in rotational shifts, including early mornings, weekends and public holidays.
• Ability to work in an airport environment and comply with airport security and access requirements.