Commis Chef

Company Description Fireside is a flame-focused restaurant in Bangalore’s Kalyan Nagar, offering a dining experience built around the art of cooking over open fire. The menu showcases fire-kissed flavors across global cuisines, from steaks and smoked meats to seafood and charred vegetables. Guests enjoy a warm, rustic, and inviting atmosphere, enhanced by the crackle of flames and the aroma of wood smoke. The team at Fireside is dedicated to delivering memorable, ingredient-driven dishes using traditional techniques and attentive hospitality. Fireside is a place for guests and team members alike who are passionate about craft, flavor, and shared dining experiences.
Role Description The Commis Chef will support the kitchen team with day-to-day food preparation, cooking, and plating under the guidance of senior chefs. This full-time, on-site role is based in Bengaluru South and involves preparing ingredients, maintaining workstation cleanliness, and ensuring consistent quality and portion control. The Commis Chef will assist in operating grills and other cooking equipment, particularly for open-flame and live-fire preparations, and will follow standard recipes and presentation guidelines. Responsibilities include adhering to strict hygiene, safety, and sanitation standards, managing mise en place, receiving and storing supplies, and minimizing food waste. The role also involves collaborating closely with colleagues, responding to service demands, and contributing to a positive, efficient kitchen environment.
Qualifications

• Strong foundation in Food Preparation and Cooking, with developing Culinary Skills suitable for a fast-paced, open-flame kitchen.
• Knowledge of Hygiene standards, including food safety, sanitation practices, and safe handling of high-heat equipment.
• Effective Communication skills to coordinate with chefs, service staff, and other team members during busy service periods.
• Basic understanding of kitchen operations, including mise en place, stock rotation, and portion control.
• Prior experience as a Commis Chef, Kitchen Assistant, or Trainee in a professional kitchen is preferred.
• Culinary diploma, certificate, or formal training from a recognized hospitality or culinary institute is an advantage.
• Ability to work flexible hours, including evenings, weekends, and holidays, as required by restaurant operations.
• Positive attitude, willingness to learn, and capacity to work standing for extended periods in a high-temperature environment.