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.

Job Type: Full-time

Pay: ₹8,000.00 - ₹20,000.00 per month

Education:

• Bachelor's (Preferred)

Work Location: In person