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Commis I ​/ II ​/ III – Corporate Cafeteria Kitchen

Job in 600001, Chennai, Tamil Nadu, India
Listing for: FOOD TECH COMPANY
Full Time position
Listed on 2026-08-11
Job specializations:
  • Hospitality / Hotel / Catering
    Food & Beverage, Catering, Hotel Kitchen, Cook & Chef
  • Restaurant/Food Service
    Food & Beverage, Catering, Hotel Kitchen, Cook & Chef
Job Description & How to Apply Below
Position: Commis I / II / III – Corporate Cafeteria Kitchen |
Hiring:  Commis Chefs (I / II / III)  – Corporate Cafeteria

Location:

Chennai, Tamil Nadu (On-site)

Employment Type:

Full-time
Sector:
Food-Tech / Corporate Catering

Qualifications:

Hotel Management Diploma, Catering Certificate, or Practical Experience

Brief:
We are expanding our kitchen brigade! Whether you are a fresh college pass-out or an experienced hotel line chef looking for stable corporate shifts, we want you on our team.

What We Offer (Benefits):
Free Accommodation:  Stay provided by the company.
Free Food:  Duty meals included.
Full Benefits:  PF (Provident Fund) and ESI / Medical benefits.
Work-Life Balance:  Stable corporate working hours compared to traditional hotels.
Career Growth:  Learn from senior chefs and get promoted to Chef de Partie (CDP).

Open Positions & Experience Levels:
Commis III (Entry Level):  Freshers with a Hotel Management Diploma/Certificate or 6 months of basic kitchen training.
Commis II (Mid Level):  1 to 2 years of experience in a commercial kitchen or hotel setup.
Commis I (Senior Level):  3+ years of experience handling independent kitchen sections

Choose your specialization when you apply:
South Indian:  Bulk breakfast (Idli, Vada, Pongal), Sambar, Rasam, and rice varieties.
Indo-Chinese:  Wok handling, uniform vegetable cutting, and tossing noodles, fried rice, and gravies.
Continental:  Basic sauces (white/red), pasta assembly, continental bakes, and commercial oven work.
Chat / Street Food Counter:  Live counters for Pani Puri, Samosa Chat, Pav Bhaji, and guest handling.

Your Daily Work:
The Prep (Mise en Place):  Handling bulk cutting, chopping, and grinding before service.
The Cooking:  Following standardized recipes and maintaining portion sizes.
The Standards:  Keeping workstations clean, following hygiene rules, and checking stock (FIFO).
The Teamwork:  Working together under the guidance of the Chef de Partie (CDP) to finish production on time.

How to Apply:

Please click  "Apply"  right here on Linked In.
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