Commis Chef (I/II/III) – Corporate Cafeteria, Chennai

About the role

We are hiring Commis Chefs (levels I, II and III) for our corporate cafeteria kitchen in Chennai. The positions are full‑time, on‑site and offer a stable corporate shift pattern.

Key responsibilities

• Prepare bulk ingredients – cutting, chopping, grinding and mise en place for large‑scale service.
• Cook according to standardized recipes, maintaining portion control and consistent quality.
• Maintain clean workstations, follow hygiene protocols and manage stock using FIFO.
• Support the Chef de Partie in meeting production targets across designated stations (South Indian, Indo‑Chinese, Continental, or Street‑Food counter).

Required profile

• Entry level (Commis III): Hotel Management diploma/certificate or at least 6 months kitchen training.
• Mid level (Commis II): 1‑2 years experience in a commercial kitchen or hotel.
• Senior level (Commis I): 3+ years experience handling independent kitchen sections.
• Willingness to choose a specialization – South Indian breakfast, Indo‑Chinese wok, Continental sauces & pastries, or live chat/street‑food counter.

Required skills

• Bulk South Indian breakfast preparation (idli, vada, pongal) and related gravies.
• Wok operation, uniform vegetable cutting, noodle and fried‑rice tossing.
• Basic white and red sauce making, pasta assembly, continental baking and commercial oven use.
• Live counter service for pani puri, samosa chat, pav bhaji.
• Strong mise en place, recipe adherence, hygiene compliance and FIFO stock handling.

What we offer

• Free company‑provided accommodation and duty meals.
• Full statutory benefits – Provident Fund, ESI and medical coverage.
• Stable corporate working hours and clear career progression to Chef de Partie.