Commis Chef (Full-time)

A Commis 1 (or First Commis) is a senior junior chef in a professional kitchen who works directly under the Chef de Partie. They are responsible for leading day-to-day station preparation, executing high-quality cooking, and overseeing junior kitchen staff like Commis 2, Commis 3, and apprentices.

Here is a comprehensive breakdown of the responsibilities and duties

Core Responsibilities \& Daily Duties1. Food Preparation \& Mise en Place

• Station Readiness: Measure, chop, season, and prepare ingredients (mise en place) required for daily service at your assigned station (e.g., larder, sauce, pastry, or grill).
• Par Levels: Monitor and maintain inventory stock at the station to ensure all required components are available before service begins.
• Prep Execution: Prepare complex base items such as stocks, sauces, marinades, and pre-cooked ingredients according to standardized recipes.

Cooking \& Service Execution

• Line Cooking: Cook dishes to order during service, maintaining exact portion control, taste, temperature, and presentation standards set by the Head Chef.
• Speed \& Efficiency: Execute orders promptly to ensure seamless synchronization with other kitchen stations.
• Quality Assurance: Inspect all incoming raw ingredients and outgoing finished dishes for quality, freshness, and presentation.

Station \& Inventory Management

• Station Oversight: Maintain a clean, organized, and hygienic workstation before, during, and after service.
• Stock Rotation: Practice strict FIFO (First In, First Out) rules to minimize food waste and ensure ingredient freshness.
• Storage Compliance: Label, date, and properly store all prepped items, raw meat, seafood, and dairy products at safe temperatures.

Health, Safety \& Food Hygiene

• HACCP \& Hygiene Compliance: Adhere strictly to food safety regulations, personal hygiene standards, and kitchen sanitation rules.
• Waste Tracking: Record spoiled or damaged food items to help manage food costs.
• Equipment Maintenance: Properly clean, operate, and report maintenance issues for kitchen machinery and utensils.

Leadership \& Team Collaboration

• Mentorship: Guide and train Commis 2, Commis 3, apprentices, and kitchen porters in basic culinary techniques and kitchen workflows.
• Station Delegation: Support the Chef de Partie (CDP) and step up to cover the station during the CDP’s absence or break times.
• Communication: Maintain clear, concise communication with line cooks and kitchen leadership during busy service periods.

Key Requirements \& Skills

• Culinary Qualification: Diploma or degree in Culinary Arts/Hospitality Management (or equivalent kitchen experience).
• Experience: Typically requires 1–3 years of experience in a professional kitchen or restaurant setting.
• Core Skills: Proficiency in knife handling, basic and intermediate cooking techniques (searing, poaching, roasting, sauce-making), and food safety awareness.

Pay

₹20,000.00 - ₹23,000.00 per month

Benefits

• Commuter assistance
• Flexible schedule
• Food provided
• Paid sick time
• Paid time off

Work Location

In person