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 environments, 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 fast-paced environment, 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