Commis (Commi 1 / 2 / 3)

1. Job Title: Commis I Job Summary: Commis I will assist in food preparation and production under the guidance of senior chefs, ensuring consistency, quality, and hygiene standards are maintained throughout operations. Key Responsibilities: Prepare and cook food items as per standardized recipes and production plans. Maintain kitchen cleanliness and adhere to food safety protocols. Support the Chef de Partie in managing daily operations. Monitor portion control and reduce food wastage. Maintain proper storage of ingredients and raw materials. Qualifications: Diploma/Certification in Culinary Arts or Food Production. 1–2 years of experience in commercial kitchens or food production. Basic knowledge of food safety and kitchen operations. 2. Job Title: Commis II Job Summary: Commis II supports Commis I and senior chefs in food prep tasks, ensuring efficiency and consistency in bulk or semi-skilled culinary operations. Key Responsibilities: Assist in chopping, mixing, baking, and other prep work. Follow hygiene and safety protocols strictly. Set up workstations with all needed ingredients and cooking equipment. Clean and sanitize work areas after use. Qualifications: Basic culinary training or kitchen experience. 6 months – 1 year of experience preferred. Willingness to learn and adapt to fast-paced production. 3. Job Title: Commis III Job Summary: Commis III is an entry-level position responsible for basic kitchen tasks and supporting senior kitchen staff with day-to-day production duties. Key Responsibilities: Assist with ingredient preparation and workstation setup. Perform routine cleaning and sanitization tasks. Follow instructions from supervisors or senior chefs. Learn kitchen best practices and safety guidelines. Qualifications: High School Pass or Basic Culinary Course preferred. Freshers or up to 6 months of kitchen experience. Good attitude and discipline in a production environment. 4. Job Title: Chef de Partie (CDP) Job Summary: The Chef de Partie is responsible for independently managing a specific section of the kitchen/production line, supervising Commis staff, and ensuring high standards of quality and efficiency. Key Responsibilities: Supervise and execute food production in the assigned section (e.g., bakery, hot kitchen, cold section). Maintain recipe accuracy, portion control, and presentation standards. Train and mentor Commis I/II/III within the team. Ensure daily mise-en-place and timely delivery of production targets. Monitor hygiene, safety, and inventory control measures. Qualifications: 3–5 years of experience in food manufacturing or commercial kitchens. Strong leadership, organization, and time management skills. Sound understanding of HACCP, GMP, and food safety practices.