Commie 1, 2 ,3

The Commis (I, II, III) supports the culinary team in the preparation, cooking, and presentation of food items as per established standards and recipes. The role involves learning and applying culinary techniques, maintaining hygiene standards, and assisting in smooth kitchen operations. The position level (I, II, III) is determined based on experience, skill, and responsibility.

Key Responsibilities For All Levels (Commis I, II, III):

• Assist in the preparation, cooking, and presentation of menu items.
• Follow recipes, portion controls, and presentation standards consistently.
• Ensure proper hygiene, sanitation, and food safety standards (HACCP).
• Maintain cleanliness of workstations, equipment, and utensils.
• Assist senior chefs in mise-en-place, stock rotation, and storage.
• Support team members in delivering high-quality food service.
• Report any kitchen maintenance or equipment issues.
• Adhere to all company policies, SOPs, and safety regulations.

Commis I (Senior Level)

• Supervise and guide Commis II & III in daily kitchen operations.
• Take charge of a specific section (hot, cold, pastry, etc.) under the Chef de Partie.
• Ensure consistency and quality control in assigned section.
• Train junior staff on culinary techniques and standards.
• Handle kitchen operations in the absence of Chef de Partie.

Commis II (Intermediate Level)

• Execute assigned tasks independently with minimal supervision.
• Assist Commis I or Chef de Partie in running a section.
• Contribute to menu development and recipe suggestions.
• Mentor Commis III in basic preparation and cooking tasks.

Commis III (Entry Level)

• Perform basic food preparation (cutting, chopping, peeling, cleaning, etc.).
• Support Commis II & I in mise-en-place and cooking tasks.
• Learn and develop skills through on-the-job training.
• Strictly follow kitchen hygiene and safety procedures.

Qualifications & Requirements

• Diploma/Certification in Culinary Arts or equivalent.
• Previous kitchen experience preferred (level-specific):
• Commis I: 3–5 years in a similar role.
• Commis II: 1–3 years in a similar role.
• Commis III: Freshers or up to 1 year of experience.
• Knowledge of international and local cuisines.
• Ability to work under pressure in a fast-paced environment.
• Strong teamwork, communication, and organizational skills.

Job Type: Permanent

Pay: ₹20,000.00 - ₹25,000.00 per month

Work Location: In person