Commis Chef

About the Role

Viśvam is a food brand from Tej Kripa Private Limited. You will be one of the first people in this kitchen, working directly under the Head Chef.

Key Responsibilities

• Prepare mise en place for each day's production plan: scaling, weighing and portioning ingredients to the gram.
• Mix, shape, bake according to a documented recipe, without shortcuts or substitutions.
• Run ovens, mixers and other bakery equipment safely, and report any fault to the Head Chef.
• Check every batch for colour, texture, size and weight before it moves to packing; set aside anything that falls short.

Recipes and Records

• Record each batch: date, batch number, quantities, oven times and temperatures, and yield.
• Label products and ingredients correctly so every batch can be traced.
• Assist the Head Chef with recipe trials and development, and note results accurately.

Hygiene and Stores

• Follow the kitchen's hygiene and food-safety SOPs at all times, in line with FSSAI requirements.
• Clean and sanitise your station, tools and equipment at the end of every shift.
• Receive, store and rotate ingredients first in, first out; flag low stock and anything near expiry.
• Support packing and dispatch on high-volume days, including festive and corporate gifting orders.

Qualifications

• Completed internship in bakery and pastry at a hotel, restaurant, patisserie or commercial bakery, with a certificate or letter.
• Working knowledge of cookie, biscuit and short-dough methods, and of basic baking science.
• Comfort with precise weighing, scaling recipes up and down, and reading oven behaviour.
• Strong personal hygiene and a working understanding of food-safety practice.
• Discipline to follow a written recipe exactly, every time.
• Able to read and write in Hindi or English well enough to follow recipes and keep batch records.
• Diploma or certificate in bakery and confectionery, culinary arts or hotel management.
• FSSAI FoSTaC basic food-safety training.