A commis chef is an professional who works under the guidance of senior chefs (such as a Chef de Partie). They spend the majority of their time on mise en place (prepping ingredients), maintaining kitchen hygiene, and rotating stock. [1, 2, 3]A typical commis chef job description involves the following core responsibilities and requirements :Core Responsibilities
Ingredient Prep : Wash, peel, chop, and accurately measure fruits, vegetables, and meats.
Station Support : Assist senior line cooks in plating and preparing basic sauces, dressings, and salads.
Inventory & Delivery : Receive supply deliveries, verify item quality, and properly store goods in refrigerators or freezers.
Hygiene & Safety : Maintain a spotless workstation, strictly follow food safety protocols (like HACCP), and dispose of expired products.

Key Requirements & Skills
Culinary Knowledge :



Foundational knowledge of basic cooking methods, ingredients, and knife skills.
Physical Stamina : Ability to stand for long shifts, work in hot settings, and lift heavy supplies.
Certifications : A Level 2 Food Hygiene and Safety Certificate is often required.
Work Ethic : Strong willingness to learn, adapt quickly to a rapid-paced setting, and take instructions from the senior culinary team

Pay: ₹12,000.00 - ₹18,000.00 per month

Benefits :
Cell phone reimbursement
Flexible schedule
Food provided
Health insurance
Internet reimbursement
Leave encashment
Life insurance
Paid sick time
Paid time off
Provident Fund

Work Location: In person

📌 Commis Chef/chef De Partie Dehradun (India)
🏢 VRIDHI HOSPITALITY MANAGEMENT CONSULTANTS
📍 India