Key Responsibilities

1. Food Preparation & Production

- Assist senior chefs with daily meal preparation for subscription orders and la carte services.
- Perform basic kitchen tasks, including washing, peeling, chopping, cutting, portioning, and weighing ingredients.
- Prepare vegetables, proteins, grains, sauces, marinades, and other ingredients according to recipes and instructions.
- Assist with bulk cooking and batch preparation while maintaining consistency in taste, texture, and quality.
- Follow standardized recipes, preparation methods, and portion sizes.

2. Kitchen Operations

- Ensure all ingredients are prepped and organized before scheduled production begins.
- Follow daily prep lists, production schedules, and instructions provided by senior chefs.
- Support the timely execution of meal orders during peak production and service hours.
- Maintain an organized workstation and ensure ingredients are properly labelled, stored, and rotated.
- Assist with receiving, checking, and storing kitchen supplies when required.

3. Food Safety & Hygiene

- Follow food safety, sanitation, and personal hygiene standards at all times.
- Maintain proper temperature control during food preparation, cooking, cooling, and storage.
- Follow FIFO (First In, First Out) practices and ensure correct date labelling of ingredients.
- Clean and sanitize workstations, equipment, utensils, and storage areas.
- Minimize food wastage and ensure safe handling of raw and cooked ingredients.

4. Portioning & Packaging

- Assist with weighing and portioning meals according to standardized specifications.
- Ensure meals are assembled and packed accurately as per production sheets and customer requirements.
- Maintain consistency in presentation, portion size, and packaging quality.




- Coordinate with the kitchen and packing teams to ensure orders are completed within scheduled timelines.

5. Teamwork & Continuous Improvement

- Work closely with the Sous Chef, Chef de Partie, and other kitchen staff.
- Follow instructions, demonstrate a willingness to learn, and accept feedback constructively.
- Support cross-functional kitchen tasks as required during busy periods.
- Contribute to improving kitchen efficiency, reducing wastage, and maintaining high production standards.

Required Skills & Qualifications

- 02 years of experience in a professional kitchen, cloud kitchen, restaurant, catering operation, or food production facility.
- A culinary certificate or diploma is preferred but not mandatory.
- Basic knowledge of ingredients, cooking techniques, and kitchen equipment.
- Understanding of food safety, hygiene, and secure food handling practices.
- Ability to follow recipes, preparation sheets, and portioning instructions accurately.
- Good organizational skills, attention to detail, and time management.
- Ability to work in a fast-paced, high-volume kitchen environment.
- Strong teamwork, discipline, and willingness to learn.
- Physical ability to stand for extended periods and perform kitchen duties.

Key Performance Indicators (KPIs) The Commis Chef will be evaluated on:

- Preparation efficiency: Completing assigned prep work within scheduled timelines.
- Consistency: Following recipes and maintaining standard portion sizes.
- Food safety: Adhering to hygiene, storage, and temperature-control procedures.
- Waste management: Minimizing ingredient wastage and avoidable errors.
- Order accuracy: Ensuring correct meal portions and packaging.
- Teamwork: Supporting smooth kitchen operations and responding effectively to instructions.
- Attendance and discipline: Maintaining punctuality and reliability.

📌 Commis Chef (Mumbai)
🏢 Baésic Fit
📍 Mumbai