The Commis is responsible for assisting in the daily kitchen operations, preparing mise-en-place, and cooking dishes under supervision. The role ensures food quality, hygiene, and consistency as per brand standards.
Key Responsibilities:
Assist the CDP / Demi Chef in food preparation and cooking across assigned cuisine (Indian / Chinese / Continental).
Prepare mise-en-place and ensure all ingredients and equipment are ready before service.
Follow standard recipes, portion control, and presentation guidelines.
Maintain hygiene, cleanliness, and organization in work areas and equipment.
Follow all food safety and HACCP standards.
Assist in receiving and storing food supplies properly.
Report any equipment malfunctions or shortages to supervisors.
Support other kitchen sections during peak hours.
Requirements:
Minimum 1-2 years of experience in a similar role (Commis I/II/III) in a hotel or restaurant kitchen.
Basic knowledge of cooking techniques and ingredients related to Indian, Chinese, or Continental cuisine.
Ability to work in a fast-paced environment.
Good communication and teamwork skills.
Culinary diploma or certification preferred.
Job Title:
CDP - Chef de Partie (Indian / Chinese / Continental)
Department:
Kitchen / Culinary
Reports To:
Sous Chef / Executive Chef
Job Summary:
The CDP is responsible for independently managing a specific kitchen section, supervising commis chefs, and ensuring high-quality food preparation, consistency, and hygiene standards in line with brand expectations.
Key Responsibilities:
Supervise and lead the assigned section (Indian / Chinese / Continental) ensuring timely and quality food production.
Prepare dishes as per standardized recipes and plating guidelines.
Train and guide Commis in food preparation, hygiene, and kitchen discipline.
Maintain par stock, ensure minimal wastage, and monitor portion control.
Coordinate with Sous Chef for daily specials and menu updates.
Ensure kitchen cleanliness and equipment maintenance.
Conduct regular checks on mise-en-place and storage areas.
Comply with food safety, sanitation, and hygiene regulations (HACCP).
Support smooth kitchen operations during peak hours and special events.
Requirements:
Minimum 3-5 years of culinary experience with at least 1-2 years as CDP in a reputable restaurant or hotel.
Strong knowledge in Indian / Chinese / Continental cuisine and menu planning.
Leadership skills to manage junior staff effectively.
Attention to detail, creativity, and commitment to food quality.
Diploma or certification in Hotel Management / Culinary Arts preferred.
Flexible to work in shifts, weekends, and holidays.
Job Type: Full-time
Pay: ₹25,000.00 - ₹40,000.00 per month
Work Location: In person
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