Commi - III

Jupiter Hospital; Kalyan-Dombivli; On-site; INR 180,000 - 240,000; Full time

Job summary

PeopleStrong in India is seeking an entry-level culinary assistant for the hospital kitchen to support basic food preparation and ensure timely patient and guest meals.

You will follow recipes, maintain hygiene, assist senior chefs, and adhere to dietary guidelines under clinical nutrition guidance. This role requires strong stamina, teamwork, and a commitment to safety in a high-volume healthcare kitchen.

Qualifications

• Certificate or Diploma in Food Production or related field.
• Higher Secondary Certificate with kitchen training.
• 0–2 years of experience in food production is preferred.

Responsibilities

• Perform basic food preparation tasks (mise-en-place) such as washing, peeling, chopping vegetables and meats.
• Assist Demi Chef de Partie and Commis I/II in routine dishes and basic gravies.
• Follow dietary modifications and portion sizes from clinical nutrition.
• Maintain cleanliness, sanitization, and organization of kitchen sections.
• Operate and care for basic kitchen equipment; report defects immediately.
• Label, store, and rotate ingredients using FIFO and correct temperatures.
• Adhere to hospital food safety standards and infection control protocols.
• Understand and follow simple recipes and dietary guidelines.
• Demonstrate strong personal hygiene and kitchen safety.
• Display active listening, adaptability, and stamina for long shifts.

Skills

Basic culinary skills

Food safety & hygiene

Mise-en-place

Teamwork

Education

Certificate or Diploma in Food Production

HSC / 12th standard

Job description

Certificate or Diploma in Food Production, Culinary Arts, or Catering Technology; Higher Secondary Certificate (HSC) with foundational kitchen training.

Professional Experience

0–2 years of experience in food production and kitchen operations, preferably within a hospital, star hotel, or large-scale corporate catering unit.

Role Purpose

To provide entry-level culinary assistance in the hospital kitchen, carrying out basic food preparation, maintaining strict hygiene protocols, and supporting senior chefs to ensure the timely and safe production of patient and guest meals.

Key Responsibilities

• Perform basic food preparation tasks (mise-en-place) including washing, peeling, chopping, and cutting vegetables, fruits, meats, and other ingredients.
• Assist Demi Chef de Partie and Commis I/II in cooking routine dishes, basic gravies, and therapeutic meals according to established recipes.
• Follow specific dietary modifications and portion sizes provided by the clinical nutrition team for patient meal services.
• Maintain complete cleanliness, sanitization, and organization of assigned kitchen sections, worktables, and storage units.
• Operate, clean, and care for basic commercial kitchen equipment, reporting any defects or safety hazards to the kitchen supervisor immediately.
• Label, store, and rotate incoming kitchen ingredients and perishables using First-In, First-Out (FIFO) and correct temperature guidelines.
• Adhere strictly to hospital food safety standards, hazard controls, personal grooming rules, and infection prevention protocols.
• Basic knowledge of culinary terms, vegetable cutting techniques, and safe food handling protocols.
• High commitment to personal hygiene, kitchen safety, and sanitation.
• Ability to understand, follow, and execute simple recipe and dietary guidelines.
• Active listening skills with an eager, adaptable, and hardworking mindset.
• Strong physical stamina to handle extended shift duties in a fast-paced environment.

Key Relationships

Key Relationships

• External: Food Supply Vendors, Delivery Personnel.
• Internal: Executive Chef, Sous Chef, Section In-charges (CDP/DCDP), Kitchen Stewarding Team, and Clinical Dieticians.

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