Commis Chef

Position: Commis 2 / Commis 3 (Pre-Opening + Kitchen Trainee)

Company: 66 Chium (by Phat Fillings)

Location: 66 Chium St. Bandra, Mumbai

Salary: 15,000 20,000 per month

Joining: Immediate Joining Only

Experience: 02 year (Fresher with basic culinary training preferred, but genuine interest and work ethic matter more)

About 66 Chium

66 Chium is being built inside an old Bandra propertya space with history, character, and presence. The name stays because the place matters. The building, the street, and the neighbourhood are part of the identity.

At the same time, 66 Chium is not a corporate invention. It comes from years of work, experiments, mistakes, wins, late nights, and real friendships between people who genuinely care about food. What started as a collaboration slowly became a shared journey, and that honesty is carried into the brand.

The food philosophy reflects both sides: Rooted in place. Driven by craft. Built by enthusiasts for the enthusiasts.

Every sandwich, pie, sauce, and filling is treated as a product of process and repetition. This is not trend cooking. This is slow refinement and daily discipline. European technique meets comfort food honesty.

About The Role

This is where you start, but start right.

You are joining a kitchen before it exists. You will help build it, organize it, and learn how it works from the inside out. You will work alongside the entire team - from Commis 1 to Sous Chef to the Owners themselves.

You will learn knife skills, cooking techniques, and kitchen discipline in a place that actually has time to teach you. You will be part of trials, tastings, and the excitement of opening day.

If you want to begin your career in a place where you'll actually learn, not just peel potatoes

this role is meant for you.

Your Life At 66 Chium (What You'll Actually Be Doing)

You will learn:

- Professional knife skills and knife care

- Basic European cooking techniques (grilling, frying, roasting, plating)

- Proper receiving, storage, and stock rotation

- Kitchen hygiene and safety that goes beyond certificates

- Mise-en-place discipline that survives busy service

- How to work clean, fast, and smart

Helping Build The Kitchen

You will assist with:

- Organizing stores and cold rooms

- Setting up basic stations

- Labeling, dating, and rotating stock

- Basic prep under supervision

- Cleaning and maintenance routines

- Receiving and putting away deliveries

Growing Into Service

As you develop, you will:

- Assist during prep hours

- Support senior Commis during service

- Learn plating and finishing techniques

- Understand how orders flow through the kitchen

- Build speed and confidence gradually

Being Part Of The Team

You will:

- Work directly with all levels of the kitchen team

- Learn from owners who are present and teaching

- Ask questions and get actual answers

- Contribute ideas even as a junioryou're building this too

Who You Are (If You're Reading This And Nodding)

You're probably:

- At the start of your career, fresh from culinary school or looking for your first kitchen job

- Tired of theoretical training and want real experience

- Willing to work hard to learn the right way

- Interested in European technique and food that has soul

- Ready to commit to a team that's building something

- Eager to prove yourself and grow fast

You don't need experienceyou need attitude, curiosity, and the willingness to show up every day ready to learn.

Why 66 Chium

- You'll learn from day one in a teaching environment

- You'll be part of building something, not just joining something

- You'll work with owners who invest in your growth

- You'll see how a restaurant actually works, not just one station

- You'll have a path to grow - Commis 1, DCDP, CDP are all real possibilities

How To Apply

Send your CV to [Confidential Information] and a short note about:

- Any training or experience you have (or why you want to start)

- Why you want to work with food

- Why a pre-opening excites you

**Immediate joining only.