Line Chef Commis 2

COMMIS 2

Department: Kitchen | Location: Mumbai | Employment: Full-time

Reports to: Sous Chef | Experience: 0-1 year

Role summary: Support the Indian, Continental or Chinese section with prep and basic cooking while learning recipes, techniques and kitchen standards.

Responsibilities

• Wash, peel, cut and portion vegetables, meats and seafood to the required specs.
• Assist in preparing gravies, sauces, stocks, marinades and batters under supervision.
• Perform basic cooking tasks (boiling, blanching, frying, grilling, tempering) as directed.
• Set up the station before service and clean it after.
• Follow FSSAI/HACCP, FIFO, labelling and personal hygiene standards.
• Receive and store deliveries correctly when asked.
• Learn recipes, portion sizes and plating from the CDP and Commis 1.
• Follow instructions, communicate clearly and work well with the team.

Requirements

• Diploma/certificate in Hotel Management or Culinary Arts (preferred), or 6+ months' kitchen exposure.
• Basic knife skills and awareness of kitchen hygiene and food safety.
• Comfortable working around heat and standing for long hours.
• Willing to learn, take feedback and work rotational shifts, weekends and holidays.