Role & responsibilities
- Prepare, cook, and present food according to standardized recipes and quality standards.
- Perform daily mise en place to ensure smooth kitchen operations.
- Assist senior chefs in food production, preparation, and service.
- Ensure consistency in taste, quality, and presentation of all dishes.
- Maintain cleanliness and hygiene of the kitchen, workstations, utensils, and equipment.
- Follow food safety, sanitation, and HACCP/FSSAI guidelines at all times.
- Store, label, and rotate food items using FIFO (First In, First Out) procedures.
- Monitor ingredient quality and report shortages or damaged stock to the senior chef.
- Minimize food wastage and ensure productive utilization of raw materials.
- Operate kitchen equipment safely and maintain it in good working condition.




- Work collaboratively with the kitchen team to ensure timely preparation and service of food.
- Follow instructions from the Chef de Partie, Sous Chef, or Head Chef and support daily kitchen operations.
- Assist in receiving, checking, and storing deliveries as per kitchen standards.
- Ensure compliance with company policies, safety regulations, and operational procedures.
- Maintain discipline, punctuality, and professionalism in the workplace.
- Support menu preparation, special events, and banquet operations when required.
- Continuously learn and improve culinary skills and techniques to meet organizational standards.

📌 Commis (Bengaluru)
🏢 Provance Business Consulting
📍 Bengaluru