Key Responsibilities
Station Support &
Execution:

Prepare, cook, and present food items to exact recipe and plating standards under the guidance of senior chefs (Chef de Partie, Sous Chef, or Executive Chef).
Mise en Place: Manage daily preparation of ingredients, stocks, sauces, and workstation setups before service.
Guidance for Juniors: Take a leadership role on a station when needed and help train, guide, and assist junior commis chefs (Commis 2 and Commis 3).
Inventory &
Cost Control:

Monitor ingredient stock levels, handle deliveries, minimize food waste, and rotate stock using FIFO (First In, First Out) principles.
Hygiene &
Safety:

Maintain strict compliance with HACCP, sanitation, food safety, and personal grooming standards.

Requirements &




Qualifications
Experience: Typically 1 to 4 years of commercial kitchen, high-volume restaurant, or 5-star hotel experience.
Education: A culinary school diploma, apprenticeship completion, or NVQ/Food Hygiene certification (Level 2 or higher).
Core Skills: Robust knife skills, mastery of basic cooking techniques, ability to work under high pressure in a hot setting, and good communication skills.

Pay: ₹10,000.00 - ₹15,000.00 per month

Benefits
Adaptable schedule
Food provided
Provident Fund

Work Location: In person

📌 Commis Chef Shimla (India)
🏢 Ras Resort
📍 India