1. Job Purpose

To independently perform basic and intermediate food preparation and cooking tasks, assist senior chefs in kitchen operations, maintain food quality and hygiene, and ensure timely preparation of dishes as per standard recipes.

2. Key Roles & Responsibilities

- Prepare and cook basic food items under minimal supervision.
- Perform different vegetable cutting techniques such as julienne, dice, brunoise and slicing.
- Prepare basic gravies, sauces, soups and stocks.
- Assist in preparing Indian, Continental and other cuisine dishes.
- Operate kitchen equipment such as ovens, mixers, grinders and cooking ranges.
- Maintain proper food storage and temperature control.
- Follow FIFO and FEFO methods for food inventory management.
- Ensure proper portion control and presentation of dishes.
- Monitor food quality, taste and consistency.
- Maintain cleanliness and sanitation of kitchen equipment and workstations.
- Support senior chefs during bulk food production and service.
- Follow food safety standards and prevent cross-contamination.

3. Required Technical Skills

- Advanced vegetable cutting techniques.
- Basic knowledge of Indian and Continental cooking.
- Preparation of stocks, soups and basic sauces.




- Knowledge of cooking methods: boiling, steaming, frying, grilling and roasting.
- Basic food plating and presentation.
- Knowledge of food storage and preservation.
- Understanding of kitchen inventory and portion control.
- Safe operation of kitchen equipment.

4. Educational Qualification

- Minimum 10th / 12th Pass.
- ITI or Diploma in Food Production / Hotel Management preferred.
- 1–2 years of relevant kitchen experience preferred.

5. Practical Skills Required

- Demonstrate different vegetable cutting techniques.
- Prepare basic Indian gravy.
- Prepare a basic soup or sauce.
- Demonstrate cooking methods such as frying and boiling.
- Prepare and plate a basic food item.
- Demonstrate proper food storage techniques.
- Maintain kitchen hygiene and sanitation.

6. Personal Attributes

- Valuable teamwork and communication.
- Time management.
- Ability to work under pressure.
- Attention to food quality and presentation.
- Discipline and responsibility.
- Willingness to learn advanced cooking techniques.

Pay: ₹15,000.00 - ₹20,000.00 per month

Benefits:

- Food provided

Work Location: In person

📌 Commis Chef – Level 2 (Palwal)
🏢 Ekta Foundation
📍 Palwal