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 positive 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