Commi Chef

Commis Chef – Continental Cuisine

Company: Pavilion Hospitality

Location: Pune, Maharashtra

Employment Type: Full-Time

Department: Culinary / Kitchen Operations

Experience: 0–2 Years

Salary: Up to INR 25000 (In hand)

Shift Timings: Mon to Fri, 9 am to 6 pm (Weekend Off)

About Pavilion Hospitality:

Pavilion Hospitality is a growing hospitality and food services company focused on delivering high-quality culinary experiences across corporate cafeterias, corporate catering, outdoor catering and premium hospitality operations.

We work with leading corporate organisations and are building a professional culinary team committed to consistency, quality, hygiene and presentation.

Role Overview:

We are looking for a Commis Chef – Continental Cuisine to join our culinary team. The candidate will assist in the preparation and execution of Continental dishes while maintaining high standards of taste, presentation, hygiene and food safety.

This role is ideal for a culinary professional who is passionate about Continental cuisine and wants to develop their skills in a structured, high-volume hospitality environment.

Key Responsibilities:

• Assist in the preparation and cooking of Continental cuisine as per standardised recipes and quality guidelines.
• Prepare ingredients including vegetables, sauces, dressings, marinades and other mise en place.
• Assist in preparing dishes such as pasta, sandwiches, grills, salads, soups, continental mains and accompaniments.
• Ensure consistency in taste, portion size and presentation.
• Follow standardised recipes, production sheets and kitchen processes.
• Maintain proper mise en place before service.
• Ensure proper handling, storage and labelling of food ingredients.
• Follow FIFO/FEFO practices and minimise food wastage.
• Maintain high standards of kitchen hygiene, cleanliness and food safety.
• Monitor food quality and report any issues to the Sous Chef.
• Ensure kitchen equipment and workstations are cleaned and maintained properly.
• Support the team during high-volume operations and special events.

Skills & Qualifications

• 0–2 years of experience in a professional kitchen; freshers with relevant culinary training may also apply.
• Basic knowledge of Continental cuisine and cooking techniques.
• Understanding of food hygiene and kitchen safety practices.
• Good knife-handling and basic cooking skills.
• Ability to work efficiently in a fast-paced kitchen environment.
• Strong attention to detail and willingness to learn.
• Good teamwork and communication skills.
• Ability to work flexible shifts, including weekends and events when required.