Job Summary The Commi Chef is responsible for assisting the Chef de Partie and other senior kitchen staff in the preparation, cooking, and presentation of food. The role involves maintaining food quality, hygiene, cleanliness, and kitchen safety standards while ensuring that food is prepared according to the establishment’s recipes and operational requirements.

A. Food Preparation and Production

- Assist senior chefs in preparing and cooking food according to established recipes and standards.
- Wash, peel, cut, chop, and portion vegetables, fruits, meat, fish, and other ingredients.
- Prepare basic sauces, stocks, soups, gravies, and other kitchen preparations as instructed.
- Ensure proper mise en place before the commencement of kitchen operations.
- Follow standard recipes, portion sizes, and presentation guidelines.
- Assist in preparing food for à la carte orders, buffets, banquets, and special events.

B. Kitchen Operations
- Support the Chef de Partie and Sous Chef in daily kitchen operations.
- Ensure timely preparation and service of food during peak operating hours.
- Maintain the quality, consistency, taste, and presentation of all food items.
- Operate kitchen equipment and utensils safely and correctly.
- Ensure proper storage, labelling, and rotation of food items using the FIFO (First In, First Out) method.
- Report shortages, equipment malfunctions, and food wastage to the senior chef.

C. Hygiene and Food Safety
- Maintain personal hygiene and follow proper grooming standards.
- Ensure cleanliness and sanitation of kitchen workstations, utensils, equipment, and storage areas.
- Follow food safety procedures for handling, storing, cooking, and serving food.




- Prevent cross-contamination by using appropriate cutting boards, utensils, and storage practices.
- Monitor food expiry dates and report spoiled or unsafe ingredients immediately.
- Follow established temperature-control procedures for food storage and cooking.

D. Inventory and Cost Control
- Assist in checking the quality and quantity of kitchen ingredients received.
- Minimize food wastage through proper handling, storage, and portion control.
- Inform senior chefs about low stock levels and ingredient requirements.
- Ensure economical use of ingredients, equipment, and kitchen supplies.
- Assist in stock-taking and inventory management when required.

E. Teamwork and Discipline
- Follow instructions from the Chef de Partie, Sous Chef, and Executive Chef.
- Coordinate with other kitchen team members to ensure smooth food production.
- Maintain punctuality, discipline, and professional conduct.
- Participate in kitchen briefings, training sessions, and staff meetings.
- Perform other kitchen-related duties assigned by the senior chef or management.

1. Educational Qualifications and Experience

- Certificate, diploma, or formal training in Culinary Arts, Hotel Management, or Food Production is preferred.
- 0–2 years of experience in a professional kitchen; freshers with relevant training may also apply.




- Basic knowledge of cooking techniques, food preparation, and kitchen equipment.
- Knowledge of food hygiene, sanitation, and safe food-handling practices.
- Previous experience in a hotel, restaurant, resort, or catering establishment is an advantage.

1. Required Skills and Competencies

- Basic culinary and food preparation skills.
- Knowledge of kitchen hygiene and food safety standards.
- Ability to work efficiently in a fast-paced kitchen environment.
- Good teamwork and communication skills.
- Attention to detail and willingness to learn.
- Ability to follow recipes, instructions, and portion-control standards.
- Physical stamina to stand for extended periods and perform kitchen duties.
- Flexibility to work shifts, weekends, and holidays as required.

1. Key Performance Indicators (KPIs)

- Food preparation accuracy and consistency.
- Timely completion of assigned kitchen tasks.
- Compliance with food safety, hygiene, and grooming standards.
- Reduction of food wastage and adherence to portion control.
- Proper maintenance of kitchen cleanliness and equipment.
- Teamwork, punctuality, and adherence to kitchen procedures.

1. Reporting Structure

- Reports to: Chef de Partie / Sous Chef
- Works under the supervision of: Senior Kitchen Staff / Executive Chef
- Coordinates with: Kitchen team, stewarding team, and service team.

1. Work Environment

The Commi Chef works in a hotel, restaurant, resort, or commercial kitchen. The position requires working in a quick-paced environment with exposure to heat, kitchen equipment, and varying work schedules.

Benefits

- Food provided

Work Location: In person

📌 Commi Chef (Shillong)
🏢 CPGE Hospitality
📍 Shillong