Commis I - Fine Dining

Kofteci Foodkrafts; Chennai; On-site; INR 167,000 - 279,000; Full time

Job summary

Kofteci Foodkrafts in Chennai is seeking a Commis 1 to support daily kitchen operations, maintain food quality, and ensure consistency in preparation within a fine-dining setting. You will assist senior chefs, manage mise en place, and ensure hygiene standards are followed to deliver exceptional dining experiences.

This role requires 2–4 years in a professional kitchen, with strong teamwork, discipline, and attention to detail. Join us to contribute to a renowned dining experience in Chennai.

Qualifications

• 2–4 years of experience in a professional kitchen.
• Knowledge of cooking techniques, food preparation, and kitchen operations.
• Understanding of food safety, hygiene, and storage procedures.
• Ability to work under pressure during peak service hours.
• Strong teamwork, discipline, and attention to detail.

Responsibilities

• Prepare and cook food according to standard recipes and quality standards.
• Assist the Chef de Partie and Sous Chef in daily kitchen operations.
• Ensure proper mise en place before service.
• Maintain consistency in taste, presentation, and portion sizes.
• Follow food safety, hygiene, and sanitation standards.
• Monitor ingredient quality and minimize food wastage.
• Ensure proper storage, labelling, and FIFO practices.
• Maintain cleanliness of kitchen workstations and equipment.
• Assist with stock rotation and report shortages to the senior chef.
• Coordinate with other kitchen team members for smooth service.

Skills

Culinary skills

Teamwork

Kitchen hygiene

Attention to detail

Job description

Job Description:

Job Summary

Kofteci Foodkrafts is looking for a skilled and dedicated Commis 1 to support daily kitchen operations, maintain food quality, and ensure consistency in food preparation. The candidate should have good culinary skills, knowledge of kitchen hygiene, and the ability to work efficiently in a fine-dining restaurant environment.

Key Responsibilities

• Prepare and cook food according to standard recipes and quality standards.
• Assist the Chef de Partie and Sous Chef in daily kitchen operations.
• Ensure proper mise en place before service.
• Maintain consistency in taste, presentation, and portion sizes.
• Follow food safety, hygiene, and sanitation standards.
• Monitor ingredient quality and minimize food wastage.
• Ensure proper storage, labelling, and FIFO practices.
• Maintain cleanliness of kitchen workstations and equipment.
• Assist with stock rotation and report shortages to the senior chef.
• Coordinate with other kitchen team members for smooth service.

Required Skills

• 2–4 years of experience in a professional kitchen, preferably in a fine-dining restaurant.
• Good knowledge of cooking techniques, food preparation, and kitchen operations.
• Understanding of food safety, hygiene, and storage procedures.
• Ability to work under pressure during peak service hours.
• Strong teamwork, discipline, and attention to detail.