Job Summary The Commi Chef is responsible for preparing high-quality breakfast and continental café menu items while ensuring consistency, speed, presentation, hygiene, and food safety. The role supports daily kitchen operations through food preparation, mise en place, cooking, plating, inventory assistance, and maintaining a clean and organized kitchen. Depending on experience and capability, the Commi Chef may independently manage assigned kitchen sections and assist the Kitchen Chef during service.

Key Responsibilities
Food Preparation
- Prepare menu items as per standardized recipes and presentation standards.
- Execute breakfast, continental, pasta, sandwiches, burgers, salads, appetizers, and café dishes with consistency.
- Complete daily mise en place before service begins.
- Prepare sauces, dressings, marinades, garnishes, and other basic kitchen preparations.
- Maintain proper portion sizes and attractive plating.
- Replenish preparation stations throughout service. Kitchen Operations
- Manage assigned kitchen sections during service.
- Assist the Kitchen Chef in daily kitchen operations.
- Ensure food is prepared and served within standard ticket times.
- Monitor ingredient freshness and report stock shortages.
- Support opening and closing kitchen procedures.
- Assist in training junior kitchen staff and kitchen helpers when required. Hygiene & Food Safety
- Follow FSSAI food safety and hygiene standards at all times.
- Maintain clean, organized, and sanitized workstations.
- Ensure proper storage, labeling, and FIFO (First In, First Out) practices.
- Monitor refrigeration and food holding temperatures.
- Clean kitchen equipment, utensils, and preparation areas after use.
- Minimize food wastage through proper handling and portion control. Inventory & Cost Control
- Assist with daily inventory and stock checks.
- Report low stock levels to the Kitchen Chef.




- Ensure proper storage of raw materials.
- Support food cost control through accurate portioning and reduced wastage. Teamwork
- Coordinate effectively with chefs, stewards, and service staff.
- Communicate clearly during busy service periods.
- Maintain a positive attitude and contribute to a collaborative work environment. Required Qualifications
- Diploma or Degree in Hotel Management preferred.
- 1–5 years of experience in cafés, restaurants, or casual dining kitchens.
- Experience in breakfast and continental cuisine preferred.
- Basic understanding of food costing and portion control is an advantage. Skills Required
- Good knife skills
- Knowledge of breakfast and continental cooking techniques
- Understanding of food plating and presentation
- Ability to work efficiently under pressure
- Strong time management
- Knowledge of food safety and hygiene standards
- Teamwork and communication skills
- Attention to detail
- Quick learning and adaptability Key Performance Indicators (KPIs)
- Food quality and consistency
- Average ticket preparation time
- Accuracy of food preparation
- Food wastage percentage
- Hygiene and kitchen audit scores
- Customer complaints related to food quality
- Attendance and punctuality
- Mise en place readiness before service
- Compliance with recipes, SOPs, and portion standards
- Teamwork and cooperation Working Conditions
- Six-day work week with one rotational weekly off.
- Fast-paced commercial café kitchen environment.
- Ability to stand for extended periods and safely operate commercial kitchen equipment.
- Ability to lift and handle kitchen supplies when required. Benefits
- Food provided during duty
- Health insurance
- Paid time off (PTO) Work

Location:
In person Pay: ₹10,000.00
- ₹25,000.00 per month

Perks:
- Food provided
- Health insurance
- Paid time off Work

Location:
In person

📌 Commis Chef (Sahibzada Ajit Singh Nagar)
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📍 Sahibzada Ajit Singh Nagar