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Chef de Partie/Commis Chef

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Onsite

Chef de Partie/Commis Chef

Bun Makkhan Chai

Chef de Partie/Commis Chef

Skills

Inventory ManagementCompliance

1 month ago

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Important information


Contract type:

Permanent

Location:

Uttar Pradesh, India

Work mode:

Onsite

Published on:

12 September 2026

What they need


Job Title: Chef De Partie (CDP) / Commi-1 Chef

Department: Culinary Operations / Kitchen

Job Type: Full-time

Location: Bareilly, Uttar Pradesh

Job Summary

The CDP / Commi-1 Chef manages daily kitchen and station operations, food preparation, and menu assembly across café and QSR outlet lines. This role ensures consistency in food preparation, strict portion control, recipe adherence, and fast order dispatch while maintaining high standards of food safety, hygiene, and kitchen wastage control.

Key Responsibilities

  • Mise en Place & Cooking: Prepare daily food items, sauces, snacks, and bakery/beverage bases according to standard company recipes.
  • Order Assembly & Quality Control: Execute fast, accurate dish preparation during peak service hours, ensuring proper food presentation and temperature standards.
  • Inventory & Indenting: Monitor station stock levels, place daily stock indents to the Central Kitchen or warehouse, and manage line prep to avoid stock-outs.
  • Wastage & Food Cost Control: Practice strict FIFO stock rotation, record daily kitchen wastage, and maintain target food margins.
  • Food Safety & Hygiene: Ensure compliance with FSSAI guidelines, maintain deep cleaning routines for kitchen stations, and monitor proper refrigeration storage.
  • Team Support: Guide and assist junior cooks (Commi-2 / Commi-3) on station setup, knife skills, and standard operating procedures.

Qualifications & Requirements

  • Education: Certificate, Diploma, or Degree in Hotel Management, Culinary Arts, or Food Production.
  • Experience: 5 to 7 years of hands-on experience in kitchen operations, preferably within a QSR chain, multi-outlet café, or high-volume fast food setup.
  • Core Competencies: Quick dish prep, knife skills, recipe accuracy, knowledge of food portioning, and station inventory management.
  • Regulatory Knowledge: Clear understanding of basic food safety rules, personal hygiene, and temperature control (hot/chilled storage).

Pay: ₹20,000.00 - ₹22,000.00 per month

Work Location: In person

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