Commis

One of leading FMCG; Ahmedabad District; On-site; INR 201,000 - 290,000; Full time

Job summary

One of leading FMCG is seeking a Commis (Hot & Cold Department) to support central kitchen operations. This entry-level role focuses on ingredient prep and bulk production under the guidance of senior chefs, ensuring consistency across hot and cold stations.

You will perform mise en place, assist with soups, sauces, salads, and garnishes; uphold HACCP and safety standards, monitor stock using FIFO, and contribute to waste reduction and cost control in a high-volume setting.

Qualifications

• Basic culinary training or prior hands-on experience in a high-volume kitchen.
• Fundamental knife skills and basic cooking techniques for hot and cold items.
• Ability to follow recipes and standard operating procedures (SOPs).

Responsibilities

• Mise en Place: wash, peel, chop vegetables, meats, and seafood.
• Hot & Cold production: prepare soups, sauces, hot entrees, salads, and garnishes.
• Station support: assist CDP or Demi Chef de Partie to ensure smooth, high-volume kitchen operations.
• Inventory & stock control: monitor stock, receive deliveries, rotate via FIFO, label/date items.
• Hygiene & Safety: maintain a clean, sanitized workspace per HACCP and local health regulations.
• Waste & cost control: minimize food, water, and energy waste to meet targets.

Skills

Knife skills

Basic cooking techniques

Following recipes

Education

Basic culinary training

Job description

Commis (Hot & Cold Department)
Job Description:
A Hot & Cold Kitchen Commis in a central kitchen is an entry-level culinary professional responsible for preparing ingredients and executing bulk food production across both hot and cold food stations under the guidance of senior chefs.

Key Responsibilities

• Mise en Place Preparation: Complete daily food preparation tasks, including washing, peeling, chopping, slicing, and dicing vegetables, meats, and seafood for both hot and cold recipes.
• Hot & Cold Production: Assist in preparing soups, sauces, hot entrees, salads, cold starters, sandwiches, and garnishes according to standardized central kitchen recipes.
• Station Support: Work alongside and support the Chef de Partie (CDP) or Demi Chef de Partie to ensure smooth, high-volume daily kitchen operations.
• Inventory & Stock Control: Monitor ingredient stock levels, receive deliveries, rotate stock using the First-In-First-Out (FIFO) method, and properly label/date all food items.
• Hygiene & Safety: Maintain a clean, sanitized, and hygienic workspace, adhering strictly to HACCP (Hazard Analysis Critical Control Point) and local health regulations.
• Waste & Cost Control: Minimize food, water, and energy waste to help the facility meet efficiency and food-cost targets.

Requirements & Qualifications

• Experience: Basic culinary training or prior hands-on experience working in a commercial, high-volume, or institutional kitchen environment.
• Skills: Fundamental knife skills, an understanding of basic cooking techniques for both hot and cold items, and the ability to follow strict recipes and standard operating procedures.
• Physical & Soft Skills: Ability to stand for prolonged periods, work efficiently under pressure during busy production hours, and communicate effectively within a team.