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Chef job
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#776259
Remote / WFH
Hotel centro
Job Description
Kitchen Chef
Brands: Chirp / Centro / Bloom
Department: Kitchen
Reports to: CDP / Sous Chef / Head Chef
Location: Pune
Role Type: Full-time
Role Summary
We are looking for passionate and disciplined Commis Chefs to join the kitchen teams at Chirp, Centro and Bloom. The role involves supporting daily kitchen operations, food preparation, cooking, plating, hygiene, stock handling and maintaining consistency as per brand standards.
The ideal candidate should be hardworking, eager to learn, clean in working style, and able to follow instructions accurately during busy service hours.
Key Responsibilities1. Food Preparation
Prepare ingredients as per daily requirements, including:
Washing, cutting, peeling and chopping vegetables
Marination and basic prep for proteins
Preparing sauces, dressings, chutneys, bases and mise en place
Measuring and portioning ingredients correctly
Labelling and storing prep items properly
Maintain correct portion sizes and avoid wastage.
2. Cooking & Service Support
Assist the senior kitchen team during breakfast, lunch, dinner and café service.
Responsibilities may include:
Cooking basic dishes under supervision
Frying, grilling, sautéing, boiling, baking or assembling as per section requirement
Helping in pasta, sandwich, salad, bakery, Indian, continental or Asian sections depending on brand needs
Ensuring food is cooked and served hot/fresh
Following standard recipes and plating guidelines
Supporting smooth service during rush hours
3. Mise en Place
Ensure section is ready before service.
This includes:
Checking prep levels before every shift
Refilling sauces, garnishes and ingredients
Keeping backup portions ready
Informing seniors before any item runs out
Maintaining clean and organised workstations
4. Hygiene & Cleanliness
Follow strict hygiene and food safety standards.
Daily duties include:
Keeping workstation clean before, during and after service
Washing hands regularly
Using gloves, caps and aprons correctly
Cleaning chopping boards, knives, equipment and storage containers
Maintaining fridge and freezer hygiene
Following FIFO: First In, First Out
Labelling all stored food with name and date
Reporting spoiled or expired items immediately
5. Stock & Wastage Control
Help the team control kitchen costs by:
Using ingredients carefully
Avoiding over-prep
Reporting low stock to seniors
Storing ingredients correctly
Avoiding unnecessary wastage
Using trimmings or leftovers only as instructed by seniors
6. Teamwork & Discipline
Work respectfully with the kitchen and service team.
Expected behaviour:
Follow instructions from CDP, Sous Chef and Head Chef
Come on time and in proper uniform
Maintain calm during busy hours
Help other sections when required
Communicate shortages or mistakes honestly
Avoid arguments, shouting or careless behaviour
Learn recipes and processes with interest
Level-wise ExpectationsCommis 3
Entry-level kitchen role.
Suitable for candidates who are new or have limited kitchen experience.
Expected Skills
Basic chopping and preparation
Basic understanding of hygiene
Ability to follow instructions
Willingness to learn
Basic cleaning and mise en place support
Responsibilities
Assist in prep work
Support washing, cutting, storing and labelling
Help senior chefs during service
Keep section clean
Learn recipes and kitchen standards
Experience
0–1 year kitchen experience preferred. Freshers from culinary/hotel management institutes can apply.
Commis 2
Junior chef with some independent working ability.
Suitable for candidates who can handle basic prep and simple cooking with supervision.
Expected Skills
Good knife skills
Basic cooking knowledge
Understanding of portioning
Ability to manage one small section under supervision
Better speed and cleanliness during service
Responsibilities
Prepare mise en place independently
Cook basic menu items as instructed
Support section during live service
Maintain section stock and cleanliness
Follow recipes and plating standards
Train and guide Commis 3 when required
Experience
1–2 years kitchen experience preferred.
Commis 1
More experienced commis who can handle a section with limited supervision.
Suitable for candidates who are close to CDP level or can independently manage basic sections.
Expected Skills
Strong prep and cooking skills
Good understanding of kitchen operations
Ability to work during rush hours
Section handling ability
Recipe consistency
Basic inventory and wastage awareness
Ability to guide junior commis
Responsibilities
Manage assigned section during prep and service
Cook dishes as per brand recipe and plating standards
Check quality, taste and portion size before sending food
Maintain section hygiene and stock levels
Inform seniors about shortages, wastage or quality issues
Help train Commis 2 and Commis 3
Support CDP/Sous Chef in smooth kitchen operations
Experience
2–4 years kitchen experience preferred.
Brand-wise Kitchen Exposure
Depending on placement, the candidate may work across:
Chirp
Café food
Breakfast items
Bowls
Salads
Sandwiches
Pastas
Small plates
Bakery or dessert support
Modern casual dining prep
Centro
Continental food
Global comfort food
Indian / café-style dishes
Banquet or group service support
High-volume kitchen operations
Bloom
Bakery support
Cakes and desserts support
Café food
Breakfast and beverage accompaniments
Plating and finishing support
Final section allocation will depend on skill level and brand requirement.
Candidate Requirements
Prior kitchen experience preferred according to level
Culinary or hotel management qualification is a plus, but not compulsory
Must be clean, disciplined and punctual
Should be able to stand for long hours
Should be comfortable working weekends, holidays and split/rotational shifts
Must follow senior chef instructions properly
Should be eager to learn and improve
Basic understanding of food safety and hygiene required
Ability to work under pressure during busy service
Personal Qualities We Value
Clean working style
Speed with accuracy
Team spirit
Honesty
Respect for ingredients
Calmness under pressure
Hunger to learn
Consistency
Ownership of assigned section
Growth Path
A strong performer can grow as follows:
Commis 3 → Commis 2 → Commis 1 → Demi Chef de Partie → Chef de Partie → Sous Chef
Promotions will depend on skill, discipline, consistency, hygiene, attitude and ability to handle responsibility.
Salary
Salary will be based on:
Experience
Skill level
Trial performance
Brand requirement
Ability to handle section independently
Trial Expectations
During the kitchen trial, candidates may be asked to demonstrate:
Basic chopping
Mise en place preparation
Simple cooking task
Cleanliness of workstation
Speed and discipline
Ability to follow instructions
Taste and plating understanding
Behaviour during service pressure
Application Note
Candidates applying for Commis Chef 1 / 2 / 3 should be ready to work in a professional kitchen environment with a strong focus on cleanliness, consistency, teamwork and guest satisfaction. We are looking for chefs who want to grow with our brands and take pride in serving good food every day.
Benefits:
Food provided
Paid sick time
Paid time off
Provident Fund
Experience:
Kitchen: 1 year (Required)
Location:
Pune, Maharashtra (Pune) (Required)
Work Location: In person
Pay: ₹20,000.00 - ₹30,000.00 per month
Benefits:
Food provided
Paid sick time
Paid time off
Provident Fund
Work Location: In person
Show less
Brands: Chirp / Centro / Bloom
Department: Kitchen
Reports to: CDP / Sous Chef / Head Chef
Location: Pune
Role Type: Full-time
Role Summary
We are looking for passionate and disciplined Commis Chefs to join the kitchen teams at Chirp, Centro and Bloom. The role involves supporting daily kitchen operations, food preparation, cooking, plating, hygiene, stock handling and maintaining consistency as per brand standards.
The ideal candidate should be hardworking, eager to learn, clean in working style, and able to follow instructions accurately during busy service hours.
Key Responsibilities1. Food Preparation
Prepare ingredients as per daily requirements, including:
Washing, cutting, peeling and chopping vegetables
Marination and basic prep for proteins
Preparing sauces, dressings, chutneys, bases and mise en place
Measuring and portioning ingredients correctly
Labelling and storing prep items properly
Maintain correct portion sizes and avoid wastage.
2. Cooking & Service Support
Assist the senior kitchen team during breakfast, lunch, dinner and café service.
Responsibilities may include:
Cooking basic dishes under supervision
Frying, grilling, sautéing, boiling, baking or assembling as per section requirement
Helping in pasta, sandwich, salad, bakery, Indian, continental or Asian sections depending on brand needs
Ensuring food is cooked and served hot/fresh
Following standard recipes and plating guidelines
Supporting smooth service during rush hours
3. Mise en Place
Ensure section is ready before service.
This includes:
Checking prep levels before every shift
Refilling sauces, garnishes and ingredients
Keeping backup portions ready
Informing seniors before any item runs out
Maintaining clean and organised workstations
4. Hygiene & Cleanliness
Follow strict hygiene and food safety standards.
Daily duties include:
Keeping workstation clean before, during and after service
Washing hands regularly
Using gloves, caps and aprons correctly
Cleaning chopping boards, knives, equipment and storage containers
Maintaining fridge and freezer hygiene
Following FIFO: First In, First Out
Labelling all stored food with name and date
Reporting spoiled or expired items immediately
5. Stock & Wastage Control
Help the team control kitchen costs by:
Using ingredients carefully
Avoiding over-prep
Reporting low stock to seniors
Storing ingredients correctly
Avoiding unnecessary wastage
Using trimmings or leftovers only as instructed by seniors
6. Teamwork & Discipline
Work respectfully with the kitchen and service team.
Expected behaviour:
Follow instructions from CDP, Sous Chef and Head Chef
Come on time and in proper uniform
Maintain calm during busy hours
Help other sections when required
Communicate shortages or mistakes honestly
Avoid arguments, shouting or careless behaviour
Learn recipes and processes with interest
Level-wise ExpectationsCommis 3
Entry-level kitchen role.
Suitable for candidates who are new or have limited kitchen experience.
Expected Skills
Basic chopping and preparation
Basic understanding of hygiene
Ability to follow instructions
Willingness to learn
Basic cleaning and mise en place support
Responsibilities
Assist in prep work
Support washing, cutting, storing and labelling
Help senior chefs during service
Keep section clean
Learn recipes and kitchen standards
Experience
0–1 year kitchen experience preferred. Freshers from culinary/hotel management institutes can apply.
Commis 2
Junior chef with some independent working ability.
Suitable for candidates who can handle basic prep and simple cooking with supervision.
Expected Skills
Good knife skills
Basic cooking knowledge
Understanding of portioning
Ability to manage one small section under supervision
Better speed and cleanliness during service
Responsibilities
Prepare mise en place independently
Cook basic menu items as instructed
Support section during live service
Maintain section stock and cleanliness
Follow recipes and plating standards
Train and guide Commis 3 when required
Experience
1–2 years kitchen experience preferred.
Commis 1
More experienced commis who can handle a section with limited supervision.
Suitable for candidates who are close to CDP level or can independently manage basic sections.
Expected Skills
Strong prep and cooking skills
Good understanding of kitchen operations
Ability to work during rush hours
Section handling ability
Recipe consistency
Basic inventory and wastage awareness
Ability to guide junior commis
Responsibilities
Manage assigned section during prep and service
Cook dishes as per brand recipe and plating standards
Check quality, taste and portion size before sending food
Maintain section hygiene and stock levels
Inform seniors about shortages, wastage or quality issues
Help train Commis 2 and Commis 3
Support CDP/Sous Chef in smooth kitchen operations
Experience
2–4 years kitchen experience preferred.
Brand-wise Kitchen Exposure
Depending on placement, the candidate may work across:
Chirp
Café food
Breakfast items
Bowls
Salads
Sandwiches
Pastas
Small plates
Bakery or dessert support
Modern casual dining prep
Centro
Continental food
Global comfort food
Indian / café-style dishes
Banquet or group service support
High-volume kitchen operations
Bloom
Bakery support
Cakes and desserts support
Café food
Breakfast and beverage accompaniments
Plating and finishing support
Final section allocation will depend on skill level and brand requirement.
Candidate Requirements
Prior kitchen experience preferred according to level
Culinary or hotel management qualification is a plus, but not compulsory
Must be clean, disciplined and punctual
Should be able to stand for long hours
Should be comfortable working weekends, holidays and split/rotational shifts
Must follow senior chef instructions properly
Should be eager to learn and improve
Basic understanding of food safety and hygiene required
Ability to work under pressure during busy service
Personal Qualities We Value
Clean working style
Speed with accuracy
Team spirit
Honesty
Respect for ingredients
Calmness under pressure
Hunger to learn
Consistency
Ownership of assigned section
Growth Path
A strong performer can grow as follows:
Commis 3 → Commis 2 → Commis 1 → Demi Chef de Partie → Chef de Partie → Sous Chef
Promotions will depend on skill, discipline, consistency, hygiene, attitude and ability to handle responsibility.
Salary
Salary will be based on:
Experience
Skill level
Trial performance
Brand requirement
Ability to handle section independently
Trial Expectations
During the kitchen trial, candidates may be asked to demonstrate:
Basic chopping
Mise en place preparation
Simple cooking task
Cleanliness of workstation
Speed and discipline
Ability to follow instructions
Taste and plating understanding
Behaviour during service pressure
Application Note
Candidates applying for Commis Chef 1 / 2 / 3 should be ready to work in a professional kitchen environment with a strong focus on cleanliness, consistency, teamwork and guest satisfaction. We are looking for chefs who want to grow with our brands and take pride in serving good food every day.
Benefits:
Food provided
Paid sick time
Paid time off
Provident Fund
Experience:
Kitchen: 1 year (Required)
Location:
Pune, Maharashtra (Pune) (Required)
Work Location: In person
Pay: ₹20,000.00 - ₹30,000.00 per month
Benefits:
Food provided
Paid sick time
Paid time off
Provident Fund
Work Location: In person
Show less
