Commis Chef 1 &2

Job Title: Commis Chef I & 2

Department: Kitchen / Production

Reports To: Demi Chef de Partie (DCDP) / Chef de Partie (CDP)

Location: Fruitstaurant, Pala

Position Summary

Commis Chef I & 2 is responsible for supporting the kitchen team in the preparation, cooking, and presentation of dishes according to Fruitstaurant’s menu standards. As a senior among the commis team, this role involves assisting the CDP in daily operations, maintaining high food quality, hygiene, and consistency across all sections.

Key Responsibilities

Food Preparation & Cooking

Prepare, cook, and present menu items as per the standard recipes and plating guides.

Assist the CDP in managing the assigned kitchen section (grill, salad, sauce, etc.).

Follow standard portion sizes and minimize food wastage.

Prepare mise-en-place for the section before each service.

Ensure consistency in taste, texture, and presentation of all dishes.

Quality & Hygiene

Follow all food safety, hygiene, and sanitation standards (FSSAI compliance).

Keep the workstation clean, sanitized, and organized at all times.

Monitor temperature and storage of perishable items.

Report any food quality issues or equipment faults to the CDP immediately.

Coordination & Teamwork

Coordinate effectively with Commis II, Commis III, and kitchen stewards.

Support other kitchen sections when required.

Ensure timely service during peak hours with effective communication.

Participate in daily briefings and follow the Chef’s instructions accurately.

Inventory & Equipment

Assist in stock rotation (FIFO/LIFO) and proper labeling of ingredients.

Ensure correct usage and maintenance of kitchen tools and equipment.

Inform supervisors about low stock items or material requirements.

Menu Development & Training

Contribute ideas for new dishes and menu improvements.

Attend training sessions for skill enhancement and menu familiarization.

Assist in training junior commis and trainees.

Qualifications & Experience

Diploma / Certification in Culinary Arts or Hotel Management.

Minimum 2–3 years of experience in a multi-cuisine or premium café kitchen.

Strong understanding of basic cooking methods (grilling, sautéing, frying, baking, etc.).

Knowledge of fruit-based dishes or café-style recipes preferred (for Fruitstaurant).

Skills & Attributes

Passion for food, creativity, and innovation.

Strong attention to detail and commitment to quality.

Excellent hygiene and grooming standards.

Ability to work under pressure and as part of a team.

Punctual, disciplined, and service-oriented attitude.

Work Conditions

Rotational shifts including weekends and holidays.

Standing for extended periods and working in a fast-paced environment.

Performance Indicators

Food quality and consistency.

Hygiene and safety compliance.

Timeliness of service.

Waste and cost control.

Team cooperation and professionalism.

Job Type: Full-time

Pay: Up to ₹30,000.00 per month

Work Location: In person