Commis Chef

Spice Blend Catering , Unit of Stewarding India Pvt Ltd; Kolkata District; On-site; INR 246,000 - 335,000; Full time

Job summary

Spice Blend Catering, Unit of Stewarding India Pvt Ltd in Kolkata is seeking a Commis Chef II/I for multi-cuisine preparation, cooking and presentation for corporate catering, weddings and events. You will assist Head Chef and maintain high food quality.

The role requires teamwork, hygiene, and ability to work weekends and extended hours. Pre-opening tasks and buffet/live counters experience are a plus; training will be provided to follow SOPs and FIFO/FEFO principles.

Qualifications

• Basic knowledge of Indian, Chinese, Continental and banquet food preparation.
• Understanding of food hygiene, sanitation, and safe handling practices.
• Ability to work in a fast-paced catering environment.
• Good teamwork, discipline, and willingness to learn.

Responsibilities

• Assist the Head Chef in the preparation, cooking, and presentation for corporate catering, weddings, social events, institutional and outdoor catering.
• Prepare ingredients, vegetables, meats, sauces, and mise en place as directed by the Head Chef.
• Ensure timely preparation with consistent taste, quality and presentation.
• Follow standardized recipes, portion control, and food preparation procedures.
• Maintain high standards of hygiene, cleanliness, and food safety per guidelines.
• Ensure proper handling, storage, labeling, and rotation of food items using FIFO and FEFO.
• Assist in receiving, checking, and storing food supplies and kitchen inventory.
• Minimize food wastage and report shortages or quality issues to the Head Chef.
• Maintain cleanliness of kitchen equipment, utensils, workstations, cold rooms, and storage areas.
• Support the Head Chef during high-volume catering events and ensure timely dispatch of food.
• Assist in buffet setup, live food counters, and outdoor catering production as required.
• Ensure proper handling and maintenance of kitchen equipment and report any defects.
• Follow health, safety, and fire safety regulations in the kitchen.
• Work collaboratively with other kitchen and service team members for smooth event execution.
• Be flexible to work weekends, public holidays, and extended hours based on schedules.

Skills

Indian cuisine

Chinese cuisine

Continental cuisine

Banquet food prep

Job description

Job Responsibilities Commis Chef-II/I

Position: Commis Chef - II/I- Multi Cuisine ( Indian+Chinese+ Conti)
Department: Kitchen Operations
Location: Kolkata

Key Responsibilities

• Assist the Head Chef in the preparation, cooking, and presentation of food for corporate catering, weddings, social events, institutional catering, and outdoor catering assignments.
• Prepare ingredients, vegetables, meats, sauces, and other mise en place as directed by the Head Chef.
• Ensure timely preparation of food while maintaining consistency in taste, quality, and presentation.
• Follow standardized recipes, portion control, and food preparation procedures.
• Maintain high standards of hygiene, cleanliness, and food safety in accordance with FSSAI guidelines and company SOPs.
• Ensure proper handling, storage, labeling, and rotation of food items using FIFO and FEFO principles.
• Assist in receiving, checking, and storing food supplies and kitchen inventory.
• Minimize food wastage and report shortages or quality issues to the Head Chef.
• Maintain cleanliness of kitchen equipment, utensils, workstations, cold rooms, and storage areas.
• Support the Head Chef during high-volume catering events and ensure timely dispatch of food.
• Assist in buffet setup, live food counters, and outdoor catering production whenever required.
• Ensure proper handling and maintenance of kitchen equipment and immediately report any defects or maintenance requirements.
• Follow all health, safety, and fire safety regulations while working in the kitchen.
• Work collaboratively with other kitchen and service team members to ensure smooth event execution.
• Be flexible to work on weekends, public holidays, and extended hours based on catering schedules.

Pre-Opening Responsibilities

• Assist in setting up the production kitchen before commencement of operations.
• Support the Head Chef in organizing kitchen equipment, utensils, storage areas, and workstations.
• Participate in menu trials, recipe standardization, and food tasting sessions.
• Assist in inventory counting and stock organization during the pre-opening phase.
• Learn and follow all kitchen Standard Operating Procedures (SOPs) established by the company.
• Participate in staff training sessions and mock catering events conducted before the official launch.

Desired Skills

• Basic knowledge of Indian, Chinese, Continental, and banquet food preparation.
• Understanding of food hygiene, sanitation, and safe food handling practices.
• Ability to work efficiently in a fast-paced catering environment.
• Good teamwork, discipline, and willingness to learn.
• Physically fit and capable of handling large-scale catering production.
• Positive attitude, reliability, and commitment to maintaining high food quality standards.