Department: Kitchen / Production
Reports To: Demi Chef de Partie (DCDP) / Chef de Partie (CDP)
Location: Fruitstaurant, Pala

Position Summary

Commis Chef II & III are responsible for supporting the kitchen team in the preparation, cooking, and presentation of dishes according to Fruitstaurant’s menu standards. The role involves assisting the CDP in daily kitchen operations while maintaining high standards of food quality, hygiene, and consistency.

Key ResponsibilitiesFood Preparation & Cooking

- Prepare, cook, and present menu items according to standard recipes and plating guidelines.
- Assist the CDP in the day-to-day operations of the assigned kitchen section.
- Prepare mise-en-place before each service.
- Follow standard portion sizes and minimize food wastage.
- Ensure consistency in taste, texture, and presentation of all dishes.

Quality & Hygiene

- Follow all food safety, hygiene, and sanitation standards (FSSAI compliance).
- Maintain a clean, sanitized, and organized workstation.
- Ensure proper storage and handling of perishable ingredients.
- Report food quality issues or equipment faults to the CDP promptly.

Coordination & Teamwork

- Work closely with fellow commis chefs, kitchen stewards, and other team members.
- Support other kitchen sections whenever required.
- Ensure smooth and timely service during peak hours.
- Attend daily briefings and follow the Chef’s instructions.

Inventory & Equipment

- Assist in stock rotation (FIFO/LIFO)



and proper labeling of ingredients.
- Ensure the correct use and maintenance of kitchen tools and equipment.
- Inform supervisors about low stock levels and material requirements.

Training & Development

- Participate in training sessions to enhance culinary skills.
- Assist in training junior staff and trainees when required.
- Share ideas for menu improvements and new dishes.

Qualifications & Experience

- Diploma or Certification in Culinary Arts or Hotel Management.
- Minimum 1–3 years of experience in a multi-cuisine restaurant, café, or hotel kitchen.
- Good knowledge of basic cooking techniques such as grilling, sautéing, frying, and baking.
- Experience with café-style or fruit-based dishes is an added advantage.

Skills & Attributes

- Passion for cooking and food presentation.
- Strong attention to detail and quality.
- Excellent hygiene and grooming standards.
- Ability to work efficiently in a quick-paced environment.
- Team player with a positive and disciplined attitude.

Work Conditions

- Rotational shifts, including weekends and public holidays.
- Standing for extended periods in a busy kitchen environment.

Performance Indicators

- Food quality and consistency.
- Hygiene and food safety compliance.
- Timely service delivery.
- Waste and cost control.
- Teamwork and professionalism.

Job Type: Full-time
Work Location: In person

Pay: ₹17,000.00 - ₹25,000.00 per month

Work Location: In person

📌 Commis Chef II & III (India)
🏢 Fruitstaurant Fruit Cafe
📍 India