Commis Chef

1441 Pizzeria; Mumbai City, Navi Mumbai; On-site; INR 223,000 - 357,000; Full time

Job summary

1441 Pizzeria is seeking a kitchen role to support food preparation for Continental and Italian dishes, with focus on pizzas and related items. You will assist in dough handling, toppings, sauces, and plating, ensuring consistency and quality across service periods.

The role requires maintaining hygiene, following SOPs, and collaborating with the Chef de Partie and team to handle peak times efficiently.

Responsibilities

• Assist in preparing pizzas, pasta, sauces, salads, starters, desserts per assigned section.
• Perform basic prep: chopping, slicing, marination, dough prep, mise en place.
• Follow standard recipes, preparation methods and presentation guidelines.
• Ensure ingredients are prepared and available before service.
• Assist in pizza dough prep, shaping, topping, baking and finishing as per SOP.
• Prepare and handle pizza sauces, cheese, toppings, pasta and Italian ingredients.
• Maintain consistency in portions, toppings, cooking time and presentation.
• Operate ovens, mixers, fryers, grills and other kitchen equipment safely.
• Support Chef de Partie/Sous Chef in Continental and Italian dishes; follow plating standards.
• Ensure food prepared within ticket times and service standards.
• Assist sections during peak hours as directed by the Chef.
• Maintain high standards of personal hygiene and kitchen cleanliness.
• Follow FIFO/FEFO, proper storage, labelling and temperature control.
• Check quality and freshness of ingredients before use.
• Prevent cross-contamination and follow food safety SOPs.
• Report quality, wastage or equipment concerns to senior chef immediately.
• Complete daily mise en place per production plan.
• Ensure all ingredients and garnishes are ready before service.
• Maintain stock of prepared items and keep workstation clean.
• Keep workstation organised and service-ready.
• Follow standard portion sizes and recipes to minimize cost and wastage.
• Record and report wastage as per company procedures.
• Use ingredients responsibly and ensure proper storage.
• Maintain cleanliness of workstation, utensils, equipment and kitchen area.
• Follow cleaning schedules and report malfunctions.
• Maintain waste segregation and disposal.
• Work closely with Chef de Partie, Sous Chef and kitchen team.
• Support other sections during busy periods.
• Follow instructions from senior chefs and management.
• Maintain punctuality, discipline, grooming and professional conduct.
• Participate in training and continually improve culinary skills.

Job description

Role & responsibilities

1. Food Preparation & Production

• Assist in the preparation of pizzas, pasta, sauces, salads, starters, desserts, and other Continental/Italian dishes as per the assigned section.
• Perform basic preparation such as chopping, slicing, marination, portioning, dough preparation, and mise en place.
• Follow standard recipes, preparation methods, and presentation guidelines.
• Ensure all ingredients are properly prepared and available before service.

2. Pizza & Italian Operations

• Assist in pizza dough preparation, stretching/shaping, topping, baking, and finishing as per SOP.
• Prepare and handle pizza sauces, cheese, toppings, pasta, and other Italian ingredients.
• Maintain consistency in portion sizes, toppings, cooking time, and presentation.
• Operate kitchen equipment safely, including ovens, mixers, fryers, grills, and other relevant equipment.

3. Continental/Casual Dining Operations

• Support the Chef de Partie/Sous Chef in preparing Continental and Italian dishes.
• Follow plating and presentation standards for dine-in service.
• Ensure food is prepared within the required ticket time and service standards.
• Assist different sections during peak business hours as directed by the Chef.

4. Quality & Food Safety

• Maintain high standards of personal hygiene and kitchen cleanliness.
• Follow FIFO/FEFO, proper food storage, labelling, and temperature-control procedures.
• Check the quality and freshness of ingredients before use.
• Prevent cross-contamination and follow food safety and hygiene SOPs.
• Report any quality, wastage, equipment, or food-safety concerns immediately to the senior chef.

5. Mise en Place & Kitchen Readiness

• Complete daily mise en place as per the production plan.
• Ensure all ingredients, sauces, garnishes, and accompaniments are ready before service.
• Maintain adequate stock of prepared items at the assigned workstation.
• Keep the workstation clean, organised, and service-ready throughout the shift.

6. Portion & Cost Control

• Follow standard portion sizes and recipes to minimise food cost and wastage.
• Avoid unnecessary wastage of food and raw materials.
• Record and report wastage as per company procedures.
• Use ingredients responsibly and maintain proper storage practices.

7. Cleaning & Maintenance

• Maintain cleanliness of the workstation, utensils, equipment, and kitchen area.
• Follow daily and periodic cleaning schedules.
• Ensure kitchen equipment is used correctly and report any malfunction immediately.
• Maintain proper segregation and disposal of waste.

8. Teamwork & Discipline

• Work closely with the Chef de Partie, Sous Chef, and other kitchen team members.
• Support other kitchen sections during busy periods.
• Follow instructions from senior chefs and management.
• Maintain punctuality, discipline, grooming, and professional conduct.
• Participate in training and continuously improve culinary and operational skills.