Commis Chef 1 / 2 / 3

Brands : Chirp / Centro / Bloom Department : Kitchen Reports to : CDP / Sous Chef / Head Chef Location : Pune Role Type : Full-time

Role Summary

We are looking for passionate and disciplined Commis Chefs to join the kitchen teams at Chirp, Centro and Bloom . The role involves supporting daily kitchen operations, food preparation, cooking, plating, hygiene, stock handling and maintaining consistency as per brand standards.

Key Responsibilities1. Food Preparation

Prepare ingredients as per daily requirements, including:

- Washing, cutting, peeling and chopping vegetables
- Marination and basic prep for proteins
- Preparing sauces, dressings, chutneys, bases and mise en place
- Measuring and portioning ingredients correctly
- Labelling and storing prep items properly

Maintain correct portion sizes and avoid wastage.

1. Cooking & Service Support

Assist the senior kitchen team during breakfast, lunch, dinner and café service.

Responsibilities may include:

- Cooking basic dishes under supervision
- Frying, grilling, sautéing, boiling, baking or assembling as per section requirement
- Helping in pasta, sandwich, salad, bakery, Indian, continental or Asian sections depending on brand needs
- Ensuring food is cooked and served hot/fresh
- Following standard recipes and plating guidelines
- Supporting smooth service during rush hours

1. Mise en Place

Ensure section is ready before service.

This includes:

- Checking prep levels before every shift
- Refilling sauces, garnishes and ingredients
- Keeping backup portions ready
- Informing seniors before any item runs out
- Maintaining clean and organised workstations

1. Hygiene & Cleanliness

Follow strict hygiene and food safety standards.

Daily duties include:

- Keeping workstation clean before, during and after service




- Washing hands regularly
- Using gloves, caps and aprons correctly
- Cleaning chopping boards, knives, equipment and storage containers
- Maintaining fridge and freezer hygiene
- Following FIFO: First In, First Out
- Labelling all stored food with name and date
- Reporting spoiled or expired items immediately

1. Stock & Wastage Control

Help the team control kitchen costs by:

- Using ingredients carefully
- Avoiding over-prep
- Reporting low stock to seniors
- Storing ingredients correctly
- Avoiding unnecessary wastage
- Using trimmings or leftovers only as instructed by seniors

1. Teamwork & Discipline

Work respectfully with the kitchen and service team.

Expected behaviour:

- Follow instructions from CDP, Sous Chef and Head Chef
- Come on time and in proper uniform
- Maintain calm during busy hours
- Help other sections when required
- Communicate shortages or mistakes honestly
- Avoid arguments, shouting or careless behaviour
- Learn recipes and processes with interest

Level-wise ExpectationsCommis 3

Entry-level kitchen role.

Expected Skills

- Basic chopping and preparation
- Basic understanding of hygiene
- Ability to follow instructions
- Willingness to learn
- Basic cleaning and mise en place support

Responsibilities :

- Assist in prep work
- Support washing, cutting, storing and labelling
- Help senior chefs during service
- Keep section clean
- Learn recipes and kitchen standards





Experience

0-1 year kitchen experience preferred. Freshers from culinary/hotel management institutes can apply.

Commis 2

Junior chef with some independent working ability.

Expected Skills

- Good knife skills
- Basic cooking knowledge
- Understanding of portioning
- Ability to manage one small section under supervision
- Better speed and cleanliness during service

Responsibilities :

- Prepare mise en place independently
- Cook basic menu items as instructed
- Support section during live service
- Maintain section stock and cleanliness
- Follow recipes and plating standards
- Train and guide Commis 3 when required

Experience

1-2 years kitchen experience preferred.

Commis 1

More experienced commis who can handle a section with limited supervision.

Expected Skills

- Strong prep and cooking skills
- Good understanding of kitchen operations
- Ability to work during rush hours
- Section handling ability
- Recipe consistency
- Basic inventory and wastage awareness
- Ability to guide junior commis

Responsibilities :

- Manage assigned section during prep and service
- Cook dishes as per brand recipe and plating standards
- Check quality, taste and portion size before sending food
- Maintain section hygiene and stock levels
- Inform seniors about shortages, wastage or quality issues
- Help train Commis 2 and Commis 3
- Support CDP/Sous Chef in smooth kitchen operations

Experience

2-4 years kitchen experience preferred.

Brand-wise Kitchen Exposure

Chirp

- Café food
- Breakfast items
- Bowls
- Salads
- Sandwiches
- Pastas
- Small plates
- Bakery or dessert support
- Contemporary casual dining prep

Centro

- Continental food
- Global comfort food
- Indian / café-style

📌 Commis Chef (Shahbad)
🏢 Hotel Centro
📍 Shahbad