Line Chef
knock foods · Noida · onsite · Posted 37d ago
About a minute. You'll make an account on the way through.
About this role
Department: Production
Reports to: Founder / Production Head
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.
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