Department: Kitchen | Location: Mumbai | Employment: Full time
Reports to: Sous Chef | Experience: 0-1 year
Role summary: Support the Indian, Continental or Chinese section with prep and basic cooking while learning recipes, techniques and kitchen standards.
Responsibilities
- Wash, peel, cut and portion vegetables, meats and seafood to the required specs.
- Assist in preparing gravies, sauces, stocks, marinades and batters under supervision.
- Perform basic cooking tasks (boiling, blanching, frying, grilling, tempering) as directed.
- Set up the station before service and clean it after.
- Follow FSSAI/HACCP, FIFO, labelling and personal hygiene standards.
- Receive and store deliveries correctly when asked.
- Learn recipes, portion sizes and plating from the CDP and Commis 1.
- Follow instructions, communicate clearly and work well with the team.
Requirements
- Diploma/certificate in Hotel Management or Culinary Arts (preferred), or 6+ months' kitchen exposure.
- Basic knife skills and awareness of kitchen hygiene and food safety.
- Comfortable working around heat and standing for long hours.
- Willing to learn, take feedback and work rotational shifts, weekends and holidays.
📌 Line Chef Commis 2 (Mumbai)
🏢 IMPRESARIO Entertainment & Hospitality
📍 Mumbai
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