Commis Chef/Demi Chef de Partie

JOB DESCRIPTION

Department

Kitchen

Reports To

Chef de Partie (CDP) / Sous Chef / Head Chef

Employment Type

Full-Time

Job Purpose

The Commis Chef is responsible for preparing, cooking, and presenting food according to the company's recipes and quality standards while maintaining the highest standards of hygiene, food safety, and cleanliness. The role requires working efficiently as part of the kitchen team to ensure timely food production and smooth daily operations.

Key ResponsibilitiesFood Preparation

Prepare ingredients including washing, peeling, cutting, chopping, marinating, and portioning.

Perform mise en place before service begins.

Prepare dishes as per standard recipes and portion sizes.

Ensure consistency in taste, presentation, and quality.

Assist in bulk food production for café and central kitchen operations.

Ensure food is prepared within specified timelines.

Kitchen Operations

Follow instructions from the Chef de Partie, Sous Chef, or Head Chef.

Maintain cleanliness of workstations throughout the shift.

Operate kitchen equipment safely and efficiently.

Assist during busy service periods.

Support receiving and storing raw materials.

Help with stock counts and inventory whenever required.

Hygiene & Food Safety

Follow all Food Safety and Hygiene standards.

Maintain personal grooming and hygiene at all times.

Follow FIFO (First In First Out) and FEFO where applicable.

Ensure proper storage and labeling of all food items.

Maintain kitchen cleanliness before, during, and after operations.

Report damaged equipment or safety hazards immediately.

Inventory & Cost Control

Minimize food wastage.

Use ingredients responsibly.

Inform senior chefs about low stock levels.

Store food items correctly to prevent spoilage.

Teamwork

Work collaboratively with kitchen and service staff.

Maintain professional behaviour.

Support colleagues whenever required.

Participate in kitchen meetings and training sessions.

Skills Required

Basic knowledge of Indian, Continental, or Café cuisine.

Knowledge of food preparation techniques.

Understanding of kitchen hygiene and sanitation.

Good knife handling skills.

Ability to multitask.

Ability to work under pressure.

Team player with a positive attitude.

Good communication skills.

Strong work ethic and willingness to learn.

Educational Qualification

Certificate/Diploma in Hotel Management or Culinary Arts (Preferred)

Equivalent practical kitchen experience may also be considered.

ExperienceCommis III

Fresher to 1 year of experience.

Commis II

1–3 years of relevant kitchen experience.

Commis I

3+ years of experience with the ability to independently handle a kitchen section.

Working Conditions

Rotational shifts.

Weekend and holiday working may be required.

Standing for long hours.

Working in hot kitchen environments.

Key Performance Indicators (KPIs)

Food quality and consistency.

Timely order preparation.

Hygiene compliance.

Food wastage control.

Attendance and punctuality.

Teamwork.

SOP adherence.

Customer satisfaction (where applicable).

Behavioural Competencies

Integrity

Discipline

Accountability

Teamwork

Positive Attitude

Adaptability

Attention to Detail

Time Management

Company Expectations

Employees are expected to

Follow all company policies and SOPs.

Wear complete uniform and maintain grooming standards.

Maintain confidentiality of company information.

Report to duty on time.

Respect colleagues and maintain a positive work environment.

Follow all health and safety guidelines.

Perform additional duties assigned by management as required.

Interested candidates can share their resume at: hr@vanillamiel.com

Pay

From ₹18,000.00 per month

Benefits

Food provided

Work Location

In person