Commis Chef

Baesic Fit; Mumbai; On-site; INR 180,000 - 320,000; Full time

Job summary

Baesic Fit in Mumbai, Maharashtra is hiring a Commis Chef to join our fast-paced cloud kitchen operations. You will assist senior chefs with daily meal preparation for subscription orders and la carte services, follow recipes, and help with bulk batch cooking while maintaining taste and quality.

Candidates should have at least 2 years in a professional kitchen, basic knowledge of ingredients and kitchen equipment, and the ability to work under pressure.

Qualifications

• 2 years of experience in a professional kitchen.
• Culinary certificate or diploma preferred but optional.
• Basic knowledge of ingredients, cooking techniques, and kitchen equipment.
• Ability to follow recipes, preparation sheets, and portioning instructions accurately.
• Good organizational skills, attention to detail, and time management.

Responsibilities

• Assist chefs with daily meal preparation for orders.
• Perform basic kitchen tasks like washing, peeling, chopping, weighing.
• Prepare ingredients according to recipes and batch cook for consistency.
• Ensure ingredients are prepped and stored properly; label and rotate.
• Collaborate with chefs to improve efficiency and reduce wastage.

Skills

2 years experience

Culinary knowledge

Food safety

Recipe following

Fast-paced environment

Time management

Teamwork

Physical stamina

Education

Culinary certificate or diploma

Job description

Key Responsibilities

1. Food Preparation & Production

• Assist senior chefs with daily meal preparation for subscription orders and la carte services.
• Perform basic kitchen tasks, including washing, peeling, chopping, cutting, portioning, and weighing ingredients.
• Prepare vegetables, proteins, grains, sauces, marinades, and other ingredients according to recipes and instructions.
• Assist with bulk cooking and batch preparation while maintaining consistency in taste, texture, and quality.
• Follow standardized recipes, preparation methods, and portion sizes.

2. Kitchen Operations

• Ensure all ingredients are prepped and organized before scheduled production begins.
• Follow daily prep lists, production schedules, and instructions provided by senior chefs.
• Support the timely execution of meal orders during peak production and service hours.
• Maintain an organized workstation and ensure ingredients are properly labelled, stored, and rotated.
• Assist with receiving, checking, and storing kitchen supplies when required.

3. Food Safety & Hygiene

• Follow food safety, sanitation, and personal hygiene standards at all times.
• Maintain proper temperature control during food preparation, cooking, cooling, and storage.
• Follow FIFO (First In, First Out) practices and ensure correct date labelling of ingredients.
• Clean and sanitize workstations, equipment, utensils, and storage areas.
• Minimize food wastage and ensure safe handling of raw and cooked ingredients.

4. Portioning & Packaging

• Assist with weighing and portioning meals according to standardized specifications.
• Ensure meals are assembled and packed accurately as per production sheets and customer requirements.
• Maintain consistency in presentation, portion size, and packaging quality.
• Coordinate with the kitchen and packing teams to ensure orders are completed within scheduled timelines.

5. Teamwork & Continuous Improvement

• Work closely with the Sous Chef, Chef de Partie, and other kitchen staff.
• Follow instructions, demonstrate a willingness to learn, and accept feedback constructively.
• Support cross-functional kitchen tasks as required during busy periods.
• Contribute to improving kitchen efficiency, reducing wastage, and maintaining high production standards.

Required Skills & Qualifications

• 02 years of experience in a professional kitchen, cloud kitchen, restaurant, catering operation, or food production facility.
• A culinary certificate or diploma is preferred but not mandatory.
• Basic knowledge of ingredients, cooking techniques, and kitchen equipment.
• Understanding of food safety, hygiene, and safe food handling practices.
• Ability to follow recipes, preparation sheets, and portioning instructions accurately.
• Good organizational skills, attention to detail, and time management.
• Ability to work in a fast-paced, high-volume kitchen environment.
• Strong teamwork, discipline, and willingness to learn.
• Physical ability to stand for extended periods and perform kitchen duties.

Key Performance Indicators (KPIs)

The Commis Chef will be evaluated on:

• Preparation efficiency: Completing assigned prep work within scheduled timelines.
• Consistency: Following recipes and maintaining standard portion sizes.
• Food safety: Adhering to hygiene, storage, and temperature-control procedures.
• Waste management: Minimizing ingredient wastage and avoidable errors.
• Order accuracy: Ensuring correct meal portions and packaging.
• Teamwork: Supporting smooth kitchen operations and responding effectively to instructions.
• Attendance and discipline: Maintaining punctuality and reliability.