Commis Chef

Key Responsibilities

• Food Preparation & Cooking: Prepare, cook, and plate hot dishes (such as sautés, grills, soups, sauces, or regional/continental hot lines) following standardized recipes. [1, 2, 3]
• Mise en Place: Set up and organize the hot kitchen station with all necessary ingredients, tools, and equipment before service. [1, 2]
• Quality & Portion Standards: Ensure consistent food quality, strict portion control, and proper presentation for every order. [1]
• Hygiene & Safety: Maintain clean workspaces, handle food safely in compliance with HACCP/hygiene regulations, and properly store unused or raw items. [1, 2, 3]
• Inventory & Stock: Assist with receiving, rotating, and tracking kitchen supplies and station stock. [1, 2]

Eligibility & Requirements

• Experience: Generally requires prior experience as a Commis 2 or Commis 3 (often 1 to 2+ years of total kitchen experience, depending on the hotel or restaurant brand). [1]
• Education: High school education (10th/12th Pass) or a Diploma/Degree in Hotel Management preferred. [1, 2]
• Skills: Basic-to-intermediate knowledge of hot kitchen cooking methods, knife skills, food safety, and the ability to work under high-pressure service hours. [1, 2]

Pay: ₹10,000.00 - ₹30,000.00 per month

Experience:

• Hotel: 1 year (Preferred)
• Kitchen: 1 year (Preferred)

Work Location: In person