Commi - II

Jupiter Hospital; Kalyan-Dombivli; On-site; INR 420,000 - 660,000; Full time

Job summary

Jupiter Hospital in India seeks a Demi Chef de Partie to lead a station in our hospital kitchen. You will prepare semi-complex dishes and therapeutic meals, ensuring adherence to recipes, hygiene, and dietary guidelines.

You will train juniors, manage mise-en-place, and supervise inventory and safety standards to deliver meals during peak hospital hours.

Qualifications

• Qualification in Food Production, Culinary Arts, or Catering Technology.
• 2–3 years of experience in hospital kitchen operations or high-volume catering.
• Role involves semi-complex culinary tasks and therapeutic meals with strict hygiene and dietary compliance.

Responsibilities

• Run daily operations of an assigned kitchen station (e.g., Indian, Continental, Tandoor, or Therapeutic/Diet).
• Execute intermediate culinary tasks ensuring taste, quality, portions, and presentation.
• Modify patient diets as prescribed by clinical nutritionists (salt-restricted, diabetic, renal, liquid, or soft).
• Guide and check prep work by juniors and trainees.
• Maintain FIFO inventory and temperature controls.
• Ensure sanitation of tools and workstations before and after shifts.
• Comply with HACCP, hospital food safety protocols, waste disposal, and grooming standards.
• Demonstrate strong culinary techniques and station mechanics.
• Understand medical dietary restrictions and healthcare hygiene.
• Mentor junior kitchen staff and manage peak-hour service.
• Maintain high physical stamina and adapt to shifting workflows.

Skills

Kitchen operations

Teamwork

Dietary restrictions

Education

Culinary education (Certificate/Diploma/Degree)

Job description

Certificate, Diploma, or Degree in Food Production, Culinary Arts, or Catering Technology.

Professional Experience

2–3 years of experience in food production and professional kitchen operations, preferably within a hospital hospitality setup, star hotel, or a high-volume corporate catering unit.

Role Purpose

To handle a specific station or section of the hospital kitchen, preparing and executing semi-complex culinary tasks and specialized therapeutic meals while maintaining strict adherence to standard recipes, hygiene protocols, and dietary constraints.

Key Responsibilities

• Run daily operations of an assigned kitchen station (e.g., Indian, Continental, Tandoor, or Therapeutic/Diet kitchen) under the supervision of the Demi Chef de Partie.
• Execute intermediate culinary preparation and cooking tasks, ensuring consistent taste, quality, portion size, and presentation benchmarks.
• Review daily patient diet sheets and prepare specialized modifications (e.g., salt-restricted, diabetic, renal, liquid, or soft diets) exactly as prescribed by clinical nutritionists.
• Organize, guide, and cross-check the basic prep work (mise-en-place) handled by Commis III chefs and trainees.
• Implement strict inventory practices by labelling, storing, and rotating ingredients according to First-In, First-Out (FIFO) and strict temperature monitoring guidelines.
• Check that all kitchen tools, workstations, and high-capacity equipment in the assigned section are sanitized and operating perfectly before and after service shifts.
• Comply fully with hazard control frameworks (HACCP), hospital food safety protocols, proper waste disposal systems, and personal grooming standards.
• Good technical proficiency in culinary arts, specialized food station mechanics, and knife
• Clear understanding of medical dietary restrictions, healthcare hygiene regulations, and food safety standards.
• Strong team-working abilities with the capacity to guide and train junior kitchen helpers.
• Good time-management skills to efficiently manage food orders and service delivery during peak hospital hours.
• High physical stamina and adaptability to meet shifting operational workflows.

Key Relationships

• External: Food Supply Vendors, Third-Party Catering Auditors.
• Internal: Executive Chef, Sous Chef, Section In-charges (CDP/DCDP), Junior Commis/Trainees, and Clinical Dieticians.

Please Note: Job description is only a general guideline and will change depending on the organizational requirement.