Commis Chef/Chef de Partie

Commis 3 – Pan-Asian Cuisine

Location

Bangalore | Cuisine: Pan-Asian

Assist senior chefs with daily food preparation and mise en place.

Prepare vegetables, sauces, garnishes, stocks, and basic ingredients.

Maintain cleanliness and hygiene of the assigned kitchen section.

Follow recipes, portion standards, and food-safety procedures.

Support the kitchen team during service and ensure timely preparation.

Properly store and label food items according to FIFO procedures.

Assist with receiving and checking ingredients when required.

Commis 2 – Pan-Asian Cuisine

Location

Bangalore | Cuisine: Pan-Asian

Prepare and cook assigned dishes according to standard recipes.

Handle mise en place and ensure adequate preparation before service.

Assist CDP/DCDP with daily section operations.

Maintain consistent food quality, taste, presentation, and portion control.

Monitor stock levels and communicate shortages to the senior chef.

Follow food safety, hygiene, and kitchen SOPs.

Train and guide Commis 3 team members when required.

Maintain cleanliness and organization of the workstation.

Commis 1 – Pan-Asian Cuisine

Location

Bangalore | Cuisine: Pan-Asian

Independently handle assigned food preparation and cooking duties.

Prepare Pan-Asian dishes according to recipes and quality standards.

Ensure proper mise en place and smooth service during busy operations.

Maintain portion control and consistency in taste and presentation.

Assist CDP/DCDP in managing the kitchen section.

Monitor ingredients and minimize food wastage.

Follow FIFO, food safety, hygiene, and storage procedures.

Guide junior commis and support overall kitchen operations.

DCDP – Demi Chef de Partie

Location

Bangalore | Cuisine: Pan-Asian

Assist the CDP in managing the assigned kitchen section.

Supervise Commis 1, Commis 2, and Commis 3 staff during daily operations.

Prepare and cook Pan-Asian dishes according to established recipes.

Ensure mise en place is completed before every service.

Maintain food quality, consistency, presentation, and portion control.

Monitor section inventory and coordinate ingredient requirements.

Ensure proper storage, labeling, and FIFO practices.

Maintain high standards of hygiene, sanitation, and kitchen safety.

Support training and development of junior kitchen staff.

Step in for the CDP when required and ensure smooth section operations.

CDP – Chef de Partie

Location

Bangalore | Cuisine: Pan-Asian

Manage and supervise the assigned Pan-Asian kitchen section.

Lead Commis and DCDP team members during preparation and service.

Ensure all dishes are prepared according to recipes, specifications, and presentation standards.

Plan daily mise en place based on expected business levels.

Monitor food quality, portion control, wastage, and consistency.

Check availability and quality of ingredients before service.

Coordinate with the Sous Chef and other kitchen sections for smooth operations.

Train, coach, and develop junior kitchen team members.

Maintain food safety, hygiene, sanitation, and HACCP-related standards.

Monitor equipment and report maintenance requirements promptly.

Ensure proper stock rotation and minimize food wastage.

Assist the Sous Chef in maintaining efficient kitchen operations.

Pay

₹20,000.00 - ₹50,000.00 per month

Benefits

Flexible schedule

Food provided

Leave encashment

Paid sick time

Paid time off

Provident Fund

Work Location

In person