Line Chef

Coffee Mechanics

Commis Chefs (Levels I, II, and III)

Role Overview:

Commis Chef

• Commis I

  Senior commis with independent handling of sections

• Commis II

  Mid-level support with basic prep and line duties

• Commis III

  Entry-level kitchen support and mise-en-place prep

Responsibilities

Common Across All-Leevels

• Support the preparation and cooking of

  Continental and/or Pan-Asian dishes

• Follow recipes, plating guidelines, and portioning standards
• Maintain hygiene, cleanliness, and food safety protocols as per FSSAI standards
• Assist in receiving and storing kitchen supplies and raw materials
• Ensure workstation is properly set up and stocked

Role Level Responsibilities:

Commis I:

• Independently manage a section (e.g., grill, salad, saut)
• Supervise junior commis and train them on basic skills
• Ensure efficient service during rush hours with quality consistency

Commis II:

• Assist senior chefs in prep, cooking, and plating
• Handle mise-en-place and cold kitchen responsibilities
• Maintain communication with service team for smooth operations

Commis III:

• Perform basic kitchen duties (chopping, peeling, portioning)
• Assist with cleaning, storage, and daily setup
• Observe and learn from senior chefs for skill development

Qualifications

• 6 months to 3+ years of experience in a professional kitchen (based on role level)
• Exposure to

  Continental and/or Asian cuisines

  (preferred)
• Culinary diploma or relevant vocational training (preferred but not mandatory)
• Strong work ethic, discipline, and willingness to learn
• Ability to work in a

  fast-paced, high-volume kitchen

• Understanding of kitchen hygiene, basic knife skills, and cooking techniques

What we offer:

• Competitive salary (based on experience & level)
• 6-day work week with meals on duty
• On-the-job training and mentorship from experienced chefs
• A professional and growth-oriented work environment
• Opportunity to work in a growing gourmet caf brand

To Apply:

resume

Subject Line: Application Commis I/II/III [Preferred Cuisine]