A Commis Chef is an entry-level kitchen professional responsible for assisting senior chefs and the kitchen team in preparing food according to the company's recipes, quality standards, hygiene requirements, and production schedules. In a cloud kitchen, the Commis plays an important role in food preparation, cooking assistance, portioning, packing, kitchen cleanliness, and order readiness.

Key Responsibilities

- Food Preparation
- Wash, clean, peel, cut, chop and portion vegetables, meat, poultry and other ingredients.
- Prepare ingredients required for daily production.
- Follow standard recipes and preparation procedures.
- Maintain proper portion sizes and minimize food wastage.
- Cooking Assistance
- Assist the Chef and Senior Chef in cooking food items.
- Prepare basic dishes according to assigned recipes.
- Support cooking stations during busy periods.
- Ensure food is cooked according to required quality and temperature standards.
- Order Preparation
- Prepare food items according to incoming online orders.
- Ensure correct items and quantities are prepared for every order.
- Coordinate with the packing team to ensure orders are completed on time.
- Check food presentation and portion size before dispatch.
- Cloud Kitchen Operations
- Work efficiently in a high-volume delivery kitchen.
- Coordinate with kitchen staff, packing staff and order-management personnel.
- Prioritize orders based on preparation and delivery requirements.
- Help maintain smooth workflow during peak hours.
- Food Safety & Hygiene
- Follow food safety and hygiene procedures at all times.
- Maintain personal hygiene, including proper uniform, gloves, hairnet and handwashing.
- Prevent cross-contamination between raw and cooked food.
- Store ingredients at the appropriate temperature and location.
- Follow FIFO (First In, First Out) principles for stock usage.
- Kitchen Cleaning
- Keep workstations, utensils and equipment clean and sanitized.




- Clean preparation areas after completing assigned tasks.
- Assist with daily kitchen cleaning and closing activities.
- Dispose of food waste properly.
- Stock & Inventory Support
- Check availability of ingredients required for daily production.
- Inform the Chef/Kitchen Manager about shortages or damaged ingredients.
- Assist in receiving and storing raw materials.
- Follow proper storage procedures to reduce spoilage and wastage.
- Quality Control
- Maintain consistent taste, texture, appearance and portion size.
- Follow standardized recipes without unnecessary changes.
- Report quality issues to the Senior Chef or Kitchen Manager.
- Ensure expired or spoiled ingredients are not used.
- Equipment Handling
- Use kitchen equipment safely and correctly.
- Maintain cleanliness of knives, cutting boards, burners, ovens, mixers and other equipment.
- Report damaged or malfunctioning equipment immediately.
- Teamwork
- Work closely with Chefs, Kitchen Helpers, Packers and Delivery/Dispatch teams.
- Follow instructions from the Chef or Kitchen Manager.
- Support other kitchen stations whenever required.
- Maintain discipline and teamwork during busy shifts.

Required Skills
- Basic cooking knowledge
- Food preparation skills
- Knowledge of kitchen hygiene and food safety
- Ability to follow recipes and instructions
- Valuable time-management skills
- Ability to work under pressure
- Teamwork and communication skills
- Ability to maintain cleanliness and discipline
- Basic knowledge of food storage and FIFO
- Willingness to work in shifts

Qualification Minimum: 10th / 12th / Diploma in Hotel Management or related field.

Candidates with 0–2 years of kitchen experience can be considered depending on the company's requirements. Freshers with basic cooking knowledge may also be suitable for an entry-level Commis position.

Pay: ₹10,000.00 - ₹20,000.00 per month

Benefits

- Flexible schedule
- Food provided
- Paid sick time
- Paid time off
- Provident Fund

Work Location: In person

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