Commis Pantry – Cold Kitchen

POSITION: Commis Pantry – Cold Kitchen

LOCATION: Centro Hotel, Pune
REPORTS TO: CDP / Sous Chef – Cold Section
DEPARTMENT: F&B Production

THE ROLE

At Centro, cold food doesn’t mean plain food—it means precision, flair, and a riot of flavor. As a Commis Pantry Chef, you’ll be crafting fresh, beautiful, and globally inspired dishes from scratch every day. From assembling Korean bibimbap bowls and Middle Eastern hummus platters to crisp salads, pizzas, and indulgent milkshakes—you’ll be part of a kitchen that believes in culinary artistry, even without the flames.

This role is a gateway to mastering international cold cuisine in a hospitality brand known for innovation and excellence.

WHO YOU ARE

You are a focused, detail-loving culinarian with 1–4 years of experience in a café, hotel, or commissary setup. You have excellent cutting skills, a clean and organized work ethic, and a keen interest in cold food presentation and flavor balance. You enjoy precision work and believe that plating a salad or sandwich is just as much about finesse as it is about freshness.

YOUR TEAM

You’ll collaborate with Centro’s culinary team under the mentorship of experienced senior chefs. Your section will be dynamic, fast-paced, and at the heart of the hotel’s all-day dining. From prepping for breakfast rushes to designing beautiful dessert platters, your team will be the one guests taste first—and remember longest.

YOU WILL BE RESPONSIBLE FOR

• Cold Food Prep: Assemble and prepare salads, sandwiches, pizza toppings, beverages, milkshakes, juices, and desserts.
• Cutting & Knife Skills: Use professional cutting techniques for speed, consistency, and safety.
• Plating & Aesthetics: Maintain high standards of visual presentation across all cold dishes.
• Ingredient Management: Manage mise-en-place, stock rotation, and freshness of all cold ingredients.
• Section Hygiene: Maintain impeccable cleanliness, organization, and sanitation in the pantry and refrigeration areas.
• Consistency & Quality: Follow recipes, portion standards, and plating techniques meticulously.
• Cross-Functional Support: Assist hot kitchen during peak hours if needed, showcasing flexibility and team spirit.
• Learning & Development: Participate in menu tastings, technique workshops, and feedback sessions regularly.

SKILLS & EXPERIENCE

• 1–4 years of experience in a cold kitchen, pantry, or café.
• Exceptional cutting, organizing, and mise-en-place skills.
• Basic knowledge of cold culinary styles including Italian, Thai, Korean, Middle Eastern, and more.
• Ability to multitask efficiently and plate beautifully.
• Strong hygiene practices and familiarity with cold storage protocols.
• Culinary diploma or equivalent is a plus but not mandatory.

WHAT YOU’LL GET

• Pantry Mastery: Learn plating, portioning, and prep across a globally inspired No Borders menu.
• Skill Expansion: Work with high-quality ingredients and get hands-on with cold cuisine from around the world.
• Career Path: Move up to CDP, or even into food styling and event catering verticals.
• Respect & Recognition: At Centro, every chef is treated as a creative professional, regardless of role.
• Culture of Learning: Join a brand that believes in continuous improvement and values every team member’s journey.

Job Types: Full-time, Permanent

Pay: ₹15,000.00 - ₹20,000.00 per month

Benefits:

• Paid sick time
• Paid time off
• Provident Fund

Work Location: In person