Commis Chef

Company Description Dolkhar is a boutique hotel in Leh, Ladakh, designed to reflect the region's people, culture, and traditional values while promoting conscious, sustainable, and contextual travel. Located in Tukcha at the heart of the main town, the property offers convenient access to the airport, essential services, and local amenities, yet remains peaceful with views and sounds of the surrounding mountains. The hotel features seven carefully crafted villas built with locally sourced materials and traditional construction techniques, created in collaboration with Ladakhi artisans from various villages. Dolkhar aims to maintain a zero-waste, zero-plastic ecosystem, with interiors and structures that mirror the colors and textures of the Ladakhi landscape. Rooms include traditional rabsal balconies and private patios, offering an immersive and authentic local experience for guests.
Role Description The Commis Chef at Dolkhar is a full-time, on-site role based in Ladakh, India. The individual in this role supports the kitchen team in preparing and cooking menu items, including local Ladakhi and other regional dishes, while maintaining consistent taste and presentation. Daily tasks include assisting with mise en place, following recipes and instructions from senior chefs, and ensuring food is prepared according to quality and safety standards. The Commis Chef helps with stock rotation, basic inventory checks, and keeping workstations, tools, and equipment clean and organized. This role also involves collaborating with the broader hospitality team to deliver an excellent guest dining experience aligned with Dolkhar's sustainability and community values.
Qualifications

• Candidates should possess strong Food Preparation skills, including basic knife skills and ingredient handling.
• Candidates should demonstrate solid Cooking and Culinary Skills, with an interest in local Ladakhi and regional cuisines.
• Candidates should maintain high standards of Hygiene, food safety, and cleanliness in all kitchen operations.
• Candidates should have effective Communication skills to coordinate with senior chefs and the hospitality team.
• Previous experience in a professional kitchen or hospitality environment is beneficial.
• A relevant culinary certification or diploma is an advantage but not mandatory.
• Ability to work flexible hours, including weekends and holidays, and to perform physically demanding kitchen tasks.
• Commitment to sustainability, respect for local culture, and willingness to learn and grow within the team.