Skills:
Food Production, culinary, Fine dine, Hotels, hospitality, Food And Beverage Operations,
A
Commis Chef at the
Nita Mukesh Ambani Cultural Centre (NMACC) is an entry-to-mid-level kitchen professional responsible for supporting senior chefs in high-pressure, luxury environments.
Core Responsibilities
- Mise-en-Place & Preparation: Accurately measuring, washing, peeling, and chopping ingredients (vegetables, fruits, and meats) to prepare for service.
- Station Support: Assisting the Chef de Partie (CDP) in preparing and plating dishes according to standardized recipes and presentation guidelines.
- Hygiene & Safety: Maintaining strict adherence to HACCP and FSSAI food safety standards, including sanitizing workstations and tools.
- Stock Management: Monitoring shelf life, performing stock rotation (FIFO), and notifying supervisors of low inventory.
- Logistics: Assisting with the receipt and organized storage of daily deliveries.
