Commis Chef Continental

Commis ChefLocation: Centro Hotel, Pune Reports To: CDP / Sous Chef Department: F&B Production

THE ROLEAt Centro, we don’t just serve food; we craft globally inspired experiences that range from fiery grills to precision-plated cold artistry. As a Commis Chef, you are the backbone of our culinary brigade, mastering our "No Borders" philosophy. You will rotate across both the Hot and Cold sections, learning to balance the bold, global flavors of a stir-fry with the delicate finesse of a gourmet salad or dessert. This role is a fast-paced gateway to mastering international cuisine in a brand known for relentless innovation.

• WHO YOU AREExperienced: You have 1–4 years of experience in a professional kitchen, café, or hotel setup.
• Technically Skilled: You possess exceptional knife skills and a solid understanding of diverse cooking methods, from wok-tossing to cold-prep assembly.
• Detail-Oriented: You believe that plating a sandwich requires as much finesse as grilling a steak, and you maintain an impeccable work ethic.
• Growth-Minded: You are humble, hungry to learn, and thrive in a high-energy, collaborative brigade system.
• YOUR RESPONSIBILITIESCold Kitchen (Pantry) MasteryGlobal Cold Prep: Assemble fresh salads, globally inspired bowls (like Korean bibimbap), Middle Eastern platters, and artisanal sandwiches.
• Beverage & Dessert: Prepare fresh juices, signature milkshakes, and indulgent dessert platters with high visual standards.
• Aesthetics: Maintain meticulous plating standards, ensuring every cold dish is a "riot of flavor" and visual flair.
• Hot Kitchen OperationsMulti-Technique Cooking: Assist in preparing hot dishes using grilling, sautéing, steaming, and wok-firing across Asian, Mediterranean, and Indian styles.
• Station Management: Keep your workstation clean, labeled, and fully replenished during peak service hours.
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• Mise-en-Place: Chop, marinate, and organize ingredients with speed and consistency to support the senior chefs.
• Quality, Hygiene & SafetyStandardization: Meticulously follow recipes and portion standards to ensure Centro’s "No Borders" menu remains consistent.
• Food Safety: Maintain strict hygiene protocols in line with FSSAI standards and cold storage protocols.
• Inventory: Manage stock rotation (FIFO) and ingredient freshness across all refrigeration areas.
• SKILLS & EXPERIENCECulinary Knowledge: Basic understanding of Italian, Thai, Korean, Middle Eastern, and Indian cuisines.
• Flexibility: Ability to multitask and support different sections of the kitchen during rushes.
• Certification: A culinary diploma or equivalent is preferred but not mandatory for those with a strong spirit of ownership.
• WHAT YOU’LL GETMentorship: Train under industry leaders with exposure to high-quality international ingredients.
• Career Path: A clear trajectory from Commis to CDP, or even into food styling and Chef Instructor roles at our future academies.
• Respectful Culture: At Centro, we treat every chef as a creative professional, valuing your growth as much as the taste of your food.
• Standard-Setting Environment: Be part of a brand that is redefining Indian hospitality and setting new benchmarks for the industry.