Commis Chef

Commis Chef Job Description (General)

**I. Primary Objective**

To provide full support to the **Chef de Partie** and other senior chefs by carrying out all daily food preparation, cooking, and sanitation tasks to maintain the highest standards of food quality and kitchen hygiene. This is a training-focused role designed for culinary development.

**II. Key Responsibilities**

**A. Food Preparation (Mise en Place)**
- **Ingredient Prep**: Wash, peel, chop, slice, and measure ingredients (vegetables, fruits, meat, fish) accurately according to the recipe and senior chef's instructions.
- **Basic Cooking**: Assist with fundamental cooking tasks like making stocks, sauces, basic soups, and simple garnishes.
- **Recipe Adherence**: Follow standard recipes and methods precisely to ensure consistency in taste and presentation of dishes.
- **Plating Support**: Assist the Chef de Partie during service with the final plating and presentation of dishes.

**B. Kitchen Operations & Hygiene**
- **Cleanliness & Sanitation**: Maintain a clean, hygienic, and organized workstation (section) at all times, strictly following all **HACCP and food safety standards.**:

- **Equipment Care**: Ensure all kitchen tools, utensils, and equipment (knives, cutting boards, mixers, etc.) are used correctly, cleaned, and properly stored.
- **Stock Management**: Assist with receiving, checking, and storing food and supply deliveries.
- **Rotation**: Practice proper **First-In, First-Out (FIFO)** stock rotation to minimize waste and ensure ingredient freshness.
- **Waste Control**: Monitor and record food spoilage and wastage.

**C. Teamwork and Learning**
- **Communication**: Maintain clear and timely communication with the Chef de Partie and other team members regarding prep status, inventory, and potential issues.
- **Flexibility**: Be prepared to rotate across different kitchen sections (e.g., Garde Manger/cold station, Saucier/sauce station, Patisserie/pastry station) as needed to assist and learn.
- **Professional Development**: Show a strong willingness to learn, ask questions, and accept constructive criticism to improve culinary skills.

**III. Required Skills & Qualifications**

**A. Essential Skills**
- **Basic Knife Skills**: Ability to handle and use knives safely and efficiently for preparation.
- **Physical Stamina**: Ability to stand for long periods and work under pressure in a hot, fast-paced environment.
- **Attention to Detail**: Meticulous approach to measuring ingredients, following recipes, and maintaining cleanliness.
- **Team Player**: Excellent communication and a cooperative, positive attitude.
- **Work Ethic**: Punctual, reliable, and committed to working flexible hours, including weekends and holidays.

**B. Qualifications & Experience**
- **Education**: High School Diploma or equivalent; a culinary school certificate/diploma is often preferred or mandatory.
- **Experience**: Previous experience in a commercial kitchen or as a culinary trainee is a significant advantage, but is often an entry-level position (Commis III) requiring only a passion for cooking.
- **Certification**: Basic knowledge of Food Safety and Hygiene (HACCP principles) is a must.

Pay: ₹8,000.00 - ₹20,000.00 per month

**Education**:

- Bachelor's (preferred)

Work Location: In person