Commis Chef 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 straightforward 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

📌 Commis Chef (Gujarat)
🏢 NATURE'S BASKET
📍 Gujarat