Commis Chef

Job Summary

Job Summary

We are looking for a skilled and passionate Commis Chef with 2–3 years of experience in the hotel or hospitality industry. The ideal candidate will assist in food preparation, maintain high standards of food quality and hygiene, and support senior chefs in ensuring the efficient operation of the kitchen.

Key Responsibilities

• Prepare and cook food items as per standard recipes and hotel quality standards.
• Assist the Chef de Partie and Sous Chef in daily kitchen operations.
• Ensure timely preparation and presentation of dishes during service.
• Maintain cleanliness and hygiene of the kitchen, equipment, and workstations.
• Follow food safety, sanitation, and HACCP standards at all times.
• Ensure proper storage, labeling, and rotation of food items using FIFO procedures.
• Monitor stock levels and inform supervisors about shortages or replenishment requirements.
• Minimize food wastage and ensure efficient use of ingredients.
• Operate kitchen equipment safely and report any maintenance issues promptly.
• Support the training and guidance of junior kitchen staff when required.
• Ensure compliance with hotel policies, health regulations, and safety standards.

Required Qualifications

• Diploma/Certificate in Hotel Management, Culinary Arts, or a related field (preferred).
• 2–3 years of experience as a Commis Chef in a hotel, resort, restaurant, or hospitality establishment.
• Sound knowledge of food preparation techniques, kitchen operations, and food safety practices.

Required Skills

• Proficiency in food preparation and basic cooking techniques.
• Knowledge of Indian, Continental, Chinese, or Multi-Cuisine preparation.
• Ability to work efficiently in a fast-paced kitchen environment.
• Good communication and teamwork skills.
• Strong attention to detail and commitment to food quality.
• Ability to manage time effectively and work under pressure.

Preferred Skills

• Knowledge of inventory management and portion control.
• Familiarity with HACCP and food safety standards.
• Positive attitude, discipline, and willingness to learn and grow within the organization.

Reporting To

Chef de Partie / Sous Chef / Executive Chef

Job Type: Full-time

Pay: ₹15,000.00 - ₹20,000.00 per year

Work Location: In person