Line Chef

KNOCK FOODS; Dadri; On-site; INR 240,000 - 360,000; Full time

Job summary

KNOCK FOODS in Noida is seeking a Commis III to prepare and cook products strictly according to SOPs and recipe cards. This hands-on production role emphasizes consistency, hygiene, and following procedures. You may also assist with packing and other non-cooking tasks on the production floor.

The role requires formal culinary training or equivalent hands-on kitchen experience and prior Commis III exposure. A strong emphasis on following written SOPs and logs is essential for batch-to-batch

Qualifications

• Formal culinary training or equivalent hands-on experience in a commercial kitchen or food production unit
• Prior experience at Commis III or an equivalent entry-level cooking role
• Basic awareness of food safety and hygiene practices (FSSAI/HACCP exposure is a plus, not mandatory)

Responsibilities

• Pre-processing: Prepare ingredients per SOP for each product.
• Cooking: Cook and process batches strictly according to standard operating procedures and recipe cards.
• Quality & hygiene: Maintain cleanliness, food safety, and hygiene standards at your workstation and equipment.
• Documentation: Report batch details for the production log.
• Cross-functional support: Assist with filling, packing, and other production tasks as required.

Skills

Culinary training

Experience as Commis III

Food safety knowledge

Job description

Location: Production Unit, Sector 69, Noida

Employment Type: Full-time | 6 days/week (Sunday off)

Role Summary

We're looking for a Commis III-level chef to prepare and cook our products strictly to our written SOPs and recipe cards. This is a hands-on production role, not a creative-recipe role - consistency, hygiene, and following procedure exactly are what matter most. Outside of cooking duties, you'll flex into other parts of the production floor - filling, packing, and general production support as needed.

Key Responsibilities

• Pre-processing: Prepare ingredients (washing, peeling, cutting, and other prep as specified) per SOP for each product.
• Cooking: Cook and process batches strictly according to standard operating procedures and recipe cards, maintaining consistency and quality across all product variants.
• Quality & hygiene: Maintain cleanliness, food safety, and hygiene standards at your workstation and equipment.
• Documentation: Report batch details (quantities, timings, any deviations) for the production log.
• Cross-functional support: Assist with filling, packing, and other production or fulfilment tasks as required, particularly on non-cooking days.

Requirements

• Formal culinary training or equivalent hands-on experience in a commercial kitchen or food production unit
• Prior experience at Commis III or an equivalent entry-level cooking role
• Basic awareness of food safety and hygiene practices (FSSAI/HACCP exposure is a plus, not mandatory)
• Able to follow written SOPs and recipe cards precisely and repeat them consistently, batch after batch
• Basic literacy - reading recipe cards, filling production logs
• Physically able to stand for extended periods and handle ingredient/product lifting

What We're Looking For

• Attention to detail and consistency over creativity - this role is about precise execution, not independent recipe development
• Comfortable working across tasks - cooking is the core, but flexibility to help elsewhere is expected
• Hygiene-conscious and comfortable maintaining written logs
• Reliable - batch quality and consistency depend on this role showing up and following procedure every time
• Adaptable - comfortable learning new SOPs and recipe cards as our product range grows

Compensation

To be filled based on local market benchmarking for a Commis III role in food production/F&B in the NCR region.