Commis Chef-1/2/3/DCDP-Conti or Chinese

Geet Hospitality; Gurugram District; On-site; INR 180,000 - 300,000; Full time

Job summary

Geet Hospitality in Gurugram seeks a passionate Commis Chef/DCDP to join our restaurant kitchen team. You will assist senior chefs in food preparation, cooking, plating, and maintaining kitchen hygiene standards.

The ideal candidate should have a keen interest in culinary arts and the ability to work efficiently in a fast-paced environment. Primary duties include basic prep, keeping stations clean, following recipes, and collaborating with the team to ensure timely service while maintaining

Qualifications

• Certificate or diploma in Hotel Management, Culinary Arts or Food Production preferred.
• 0–2 years of experience in a restaurant, hotel, caf, or commercial kitchen; freshers with relevant culinary training may apply.
• Basic knowledge of cooking techniques, ingredients, kitchen equipment, and food safety practices.
• Ability to work under pressure and manage multiple preparation tasks.
• Good communication skills and a team-oriented attitude.
• Willingness to work flexible shifts, weekends and public holidays as required.

Responsibilities

• Assist senior chefs in preparing and cooking dishes as per the restaurant's menu and standard recipes.
• Perform basic food preparation: washing, peeling, chopping, marinating, and portioning ingredients.
• Ensure food is prepared and presented consistently in terms of taste, quality and portion size.
• Maintain cleanliness and hygiene of kitchen workstations, equipment, utensils, and storage areas.
• Follow food safety, sanitation, and personal hygiene standards at all times.
• Ensure ingredients are stored correctly, labelled, dated, and rotated using FIFO.
• Check the freshness and quality of raw materials and report discrepancies to the senior chef.
• Assist in receiving, checking, and storing kitchen supplies.
• Minimise food wastage and use ingredients efficiently.
• Support timely preparation and dispatch of orders during service hours.
• Coordinate with other kitchen team members to ensure smooth kitchen operations.
• Follow instructions from the Head Chef, Sous Chef, and Chef de Partie.
• Adhere to restaurant recipes, SOPs, and safety guidelines.

Skills

Basic culinary skills

Attention to detail

Teamwork

Time management

Follow recipes

Willingness to learn

Education

Hotel Management / Culinary Arts / Food Production certificate

Job description

Job Summary

We are looking for a passionate and dedicated Commis Chef/DCDP to join our restaurant kitchen team. The candidate will assist senior chefs in food preparation, cooking, plating, and maintaining kitchen hygiene standards. The ideal candidate should have a keen interest in culinary arts, attention to detail, and the ability to work efficiently in a fast-paced restaurant environment.

Key Responsibilities

• Assist senior chefs in preparing and cooking dishes as per the restaurants menu and standard recipes.
• Perform basic food preparation activities, including washing, peeling, chopping, cutting, marinating, and portioning ingredients.
• Ensure food is prepared and presented consistently in terms of taste, quality, and portion size.
• Maintain cleanliness and hygiene of kitchen workstations, equipment, utensils, and storage areas.
• Follow food safety, sanitation, and personal hygiene standards at all times.
• Ensure ingredients are stored correctly, labelled, dated, and rotated using the FIFO (First In, First Out) method.
• Check the freshness and quality of raw materials and report any discrepancies to the senior chef.
• Assist in receiving, checking, and storing kitchen supplies.
• Minimise food wastage and use ingredients efficiently.
• Support timely preparation and dispatch of orders during service hours.
• Coordinate with other kitchen team members to ensure smooth kitchen operations.
• Follow instructions from the Head Chef, Sous Chef, and Chef de Partie.
• Adhere to restaurant recipes, standard operating procedures, and safety guidelines.

Eligibility and Qualifications

• A certificate, diploma, or degree in Hotel Management, Culinary Arts, or Food Production is preferred.
• 0–2 years of experience in a restaurant, hotel, caf, or commercial kitchen; freshers with relevant culinary training may also apply.
• Basic knowledge of cooking techniques, ingredients, kitchen equipment, and food safety practices.
• Ability to work under pressure and manage multiple preparation tasks.
• Good communication skills and a team-oriented attitude.
• Willingness to work flexible shifts, weekends, and public holidays as required.

Key Skills Required

• Basic culinary and food preparation skills
• Attention to detail and consistency
• Kitchen hygiene and food safety awareness
• Time management and teamwork
• Ability to follow recipes and instructions
• Positive attitude and willingness to learn

Performance Expectations

• Consistent food quality and presentation
• Timely completion of preparation tasks
• Compliance with kitchen hygiene and food safety standards
• Minimal food wastage
• Proper storage and handling of ingredients
• Punctuality, discipline, and teamwork