Commis Chef/Kitchen Porter

COMMIS CHEF – JOB DESCRIPTION

Position: Commis Chef
Department: Kitchen / Food Production
Reports To: Executive Chef
Location: RM Restaurant
Employment Type: Full-Time

Job Summary

The Commis Chef is responsible for assisting the kitchen team in the preparation, cooking, portioning, and presentation of food while maintaining high standards of food quality, hygiene, cleanliness, and safety. The role requires discipline, teamwork, attention to detail, and willingness to learn different kitchen operations.

Key Responsibilities

• Assist the Chef and senior kitchen staff in daily food preparation and cooking activities.
• Prepare vegetables, meat, poultry, seafood, sauces, gravies, and other ingredients as instructed.
• Follow standard recipes, preparation methods, portion sizes, and presentation standards.
• Assist in preparing food for regular service, functions, events, and bulk orders.
• Ensure ingredients are properly cleaned, cut, measured, stored, and labelled.
• Maintain proper food hygiene and sanitation standards at all times.
• Follow FIFO (First In, First Out) practices for food storage.
• Check the quality and freshness of ingredients before use and report any issues to the Chef.
• Maintain cleanliness of workstations, cooking equipment, utensils, refrigerators, and storage areas.
• Assist in receiving and storing kitchen supplies when required.
• Minimise food wastage and use ingredients efficiently.
• Ensure cooked and raw food items are handled and stored appropriately to avoid cross-contamination.
• Follow all kitchen safety procedures while handling knives, gas, electrical equipment, hot surfaces, and other kitchen machinery.
• Support the kitchen team during peak hours and maintain timely food preparation.
• Assist with buffet preparation, catering, special events, and large-scale food production.
• Maintain proper personal hygiene, grooming, uniform, and PPE as required.
• Follow instructions given by the Chef and other authorised supervisors.
• Report equipment problems, shortages, spoilage, or safety concerns immediately.
• Perform any other kitchen-related duties assigned by the Chef or Management.

Food Safety & Hygiene Responsibilities

• Maintain high standards of personal hygiene and kitchen cleanliness.
• Ensure proper temperature control and safe handling of food.
• Prevent cross-contamination between raw and cooked food.
• Follow cleaning and sanitisation schedules.
• Ensure expired, spoiled, or contaminated food is not used.
• Comply with applicable food safety regulations and the restaurant's internal SOPs.

Required Skills & Competencies

• Basic knowledge of food preparation and cooking techniques.
• Ability to follow recipes and instructions accurately.
• Good knife-handling and basic kitchen skills.
• Knowledge of food hygiene and safety practices.
• Ability to work effectively in a team.
• Good time management and ability to work under pressure.
• Willingness to learn and develop culinary skills.
• Physically fit and capable of standing for extended periods.
• Good discipline, punctuality, and work attitude.

Educational Qualification

• ITI / Diploma / Certificate in Hotel Management, Culinary Arts, Food Production, or a related field is preferred.
• Candidates with relevant kitchen experience may also be considered.

Experience

• Freshers: Candidates with relevant culinary/hotel-management qualifications may apply.
• Experienced: 1–3 years of experience in a restaurant, hotel, catering unit, or commercial kitchen is preferred.

Key Performance Areas (KPIs)

• Food preparation quality and consistency.
• Adherence to recipes and portion standards.
• Food hygiene and safety compliance.
• Timely completion of preparation activities.
• Minimisation of food wastage.
• Kitchen cleanliness and organisation.
• Proper handling and storage of ingredients.
• Teamwork, discipline, attendance, and punctuality.

Working Conditions

The Commis Chef will work in a commercial kitchen environment, which may involve prolonged standing, exposure to heat, working during weekends and holidays, and flexible or shift-based working hours depending on business requirements.

Note: The employee is expected to follow all kitchen SOPs, food-safety requirements, company policies, and instructions issued by the Chef and Management.

Interested Candidates can walk-in (Mon to Fri - 8AM to 2PM): RM Mall, 4th floor, 454, Pondy Cuddallore Main Road, Murungapakkam, Pondicherry. Contact: 9944014475

Pay: ₹15,000.00 - ₹23,000.00 per month

Benefits:

• Food provided
• Health insurance
• Provident Fund

Work Location: In person