Commis Chef Job Description Template
A commis chef is an entry-level kitchen professional who assists senior chefs in food preparation, cooking, plating, and kitchen maintenance. In India's expanding hospitality sector - from fine-dining restaurants in 5-star hotels to high-volume cloud kitchens - commis chefs form the backbone of the kitchen brigade, learning the craft while maintaining quality and speed. Use our commis chef job description template to attract IHM graduates and aspiring chefs. It covers key responsibilities, required skills, Indian education requirements, salary insights (Cost to Company (CTC)), and the selection process.
Job title:
Commis Chef
Location:
Mumbai, Maharashtra (or Delhi / Goa / Bengaluru / Udaipur / Hyderabad - specify hotel or restaurant location)
Job type:
Full-time, Permanent
Reports to:
Sous Chef / Chef de Partie
Experience:
0-2 years
Employment type:
Permanent
About the role
We are looking for a Commis Chef to join our kitchen team at a 5-star hotel property. You'll work under the Chef de Partie across different sections of the kitchen - vegetable prep, sauce, grill, pastry, or cold kitchen - depending on rotation. This role is ideal for IHM graduates or candidates with a Diploma in Hotel Management who are passionate about culinary arts and want to build a career in professional kitchens. Full kitchen training provided.
About the company: - Established: 2005 - Employees: 3,200+ - Industry: Hospitality (luxury business and leisure hotels under a leading Indian hotel chain) - Certifications: ISO 22000 (Food Safety Management), HACCP certified, Green Restaurant certified - Presence: 18 hotels across Mumbai, Delhi, Bengaluru, Hyderabad, Chennai, Goa, Udaipur, Jaipur, and Kolkata - Known for: Top 10 Indian luxury hotel chain; highly rated for F&B across TripAdvisor and Google Reviews (4.5+ average); member of Leading Hotels of the World
Commis chef roles and responsibilities - Prepare ingredients for the shift - wash, peel, chop, and portion vegetables, fruits, meat, and seafood according to specification sheets - Assist the Chef de Partie in cooking dishes following standard recipes - ensure taste, temperature, and presentation meet the property's standards - Maintain mise en place for the section - label, date, and store prepped ingredients in reach-in coolers following FIFO rotation - Clean and sanitise workstations, cutting boards, knives, and equipment throughout the shift - follow HACCP protocols - Receive and inspect deliveries for the section - check quality, temperature (for proteins and dairy), and quantity against order sheets - Rotate across kitchen sections (vegetable, sauce, grill, pastry, cold kitchen) to build a well-rounded culinary foundation - Follow portion control guidelines - weigh and measure ingredients to minimise waste and maintain food cost targets - Assist in plating dishes during service hours - ensure every plate that leaves the kitchen meets the presentation standard - Report equipment malfunctions (range, oven, fryer, cooler) to the sous chef immediately - Attend daily kitchen briefings and contribute to continuous learning through tasting sessions and demo classes
Commis chef qualifications and skills - Basic knowledge of kitchen operations - knife skills, cooking methods (roasting, grilling, sauteing, braising), and ingredient handling - Understanding of food safety standards - HACCP principles, cross-contamination prevention, proper storage temperatures, and FIFO rotation - Ability to follow standard recipes and specification sheets with precision - Physical stamina - ability to stand for 9-10 hour shifts in a hot kitchen environment and lift up to 15 kg - Strong sense of urgency - ability to work quickly without compromising quality during rush hours - Attention to detail - plating presentation, garnishing, and portion control - Good teamwork and communication - follow instructions from senior chefs and coordinate with other sections - Basic English and Hindi for communication in the kitchen - Culinary creativity and willingness to learn new cuisines and techniques - Prior experience or internship in a hotel or restaurant kitchen preferred
Education and Experience Requirements - Degree or Diploma in Hotel Management / Culinary Arts from an IHM or NCHMCT-recognised institute - Industrial Training Institute (ITI) certification in Food Production is also accepted - Minimum 50% in hospitality/culinary programme - 0-2 years of experience in a professional kitchen - 6-month industrial training (internship) in a hotel kitchen as part of IHM curriculum is required for freshers - Candidates with previous commis chef experience in a 4-star or 5-star hotel or fine-dining restaurant preferred
Commis chef average salary
In India, Commis Chefs earn 1.8-3 Lakhs Per Annum (LPA) CTC at entry level in business hotels and 2.5-4 LPA in luxury hotels and fine-dining restaurants. IHM graduates command a premium over diploma holders. Service charge adds ₹1,500-4,000 per month. With 3-5 years of experience, a commis chef typically progresses to Chef de Partie earning 4-6 LPA.
Source: Naukri Salary Index 2025-26; TeamLease Hospitality Employment Outlook 2025.
Benefits - CTC includes: Basic + HRA + Service charge (monthly tip pool distribution) + Performance bonus (seasonal - festive and holiday periods) - Statutory: Provident Fund (PF), Employees' State Insurance Corporation (ESIC) (if gross ≤₹21,000/month), Gratuity (payable after 5 years) - Additional: Group medical insurance (self), annual bonus, staff meal (3 meals per shift - breakfast, lunch, dinner) - Perks: Uniform and laundry service provided, accommodation for outstation candidates (select hotels), staff travel discounts at sister properties
Other details - Probation period: 6 months - Notice period: 15-30 days (7 days during probation) - Immediate joiners preferred: Yes - Bond / Service agreement: 12-month service agreement if sponsored for international exposure or advanced culinary training - Working days: 6 days a week (rotating week off; public holidays working) - Work mode: Work from Hotel (kitchen brigade, on-site) - Shifts: Rotational shifts - Morning (6 AM-3 PM), Afternoon (2 PM-11 PM), and sometimes split shifts (9 AM-1 PM, 6 PM-11 PM). Double shifts common during wedding and festive seasons. - Relocation support: Shared accommodation provided for outstation candidates in select luxury properties
Selection process
1. Resume screening: Based on IHM/culinary qualification, internship experience, and prior kitchen roles
2. Personal interview: 30-minute interview with Sous Chef or Executive Chef - discuss culinary knowledge, kitchen experience, career aspirations, and passion for cooking
3. Practical / trial shift: 2-3 hour hands-on trial in the kitchen - demonstrate knife skills, recipe reading, basic cooking techniques, and cleanliness habits
4. HR interview: Salary expectation, shift flexibility, training availability, and joining timeline
5. Offer rollout (conditional on reference check and medical fitness)
How to apply - Platform: Apply through LinkedIn, Naukri, hotel careers portal, or walk-in to the hotel HR department - Documents: Resume (with recent photograph), IHM/culinary certificates, internship completion certificate, food handler's licence (if available), ID proof - Timeline: Rolling applications; trial shift and interview completed within 1 week
Frequently asked questions
1. What does a Commis Chef do in India?
A Commis Chef is an entry-level kitchen professional who preps ingredients, assists senior chefs in cooking and plating, maintains mise en place, and cleans the workstation. They rotate across kitchen sections in hotels and fine-dining restaurants, building foundational culinary skills.
2. What qualifications do I need to become a Commis Chef in India?
A diploma or degree in Hotel Management / Culinary Arts from an IHM or NCHMCT-recognised institute is standard. Industrial Training Institute (ITI) certification in Food Production is also accepted. 6-month industrial training in a hotel kitchen is required for freshers.
3. What is the average salary of a Commis Chef in India?
Entry-level commis chefs earn 1.8-3 Lakhs Per Annum (LPA) in business hotels and 2.5-4 LPA in luxury hotels. Service charge adds ₹1,500-4,000 per month. With 3-5 years, progression to Chef de Partie at 4-6 LPA is typical.
4. How can I hire the right Commis Chef in India?
Conduct a 2-3 hour trial shift in the kitchen - evaluate knife skills, recipe following, plating precision, and cleanliness habits. Assess attitude and willingness to learn during the trial. IHM graduates with a strong internship track record are generally well-prepared. Prioritise candidates who demonstrate passion for cooking beyond the classroom.