Commis (Commi 1 / 2 / 3)

he titles "Commi 1, 2, and 3" refer to a hierarchy of Commis Chef roles in a professional kitchen, with the numbers indicating experience levels, where Commi 1 is the most experienced of the three and Commi 3 is entry-level. In a South Indian cuisine context, these roles involve specializing in dishes like dosas, idlis, sambar, and various chutneys.  Commis Chef Hierarchy and Responsibilities The Commis chef role is a developmental position designed to provide hands-on experience under the guidance of senior chefs like the Chef de Partie (CDP) or Sous Chef.  Role Experience LevelPrimary Responsibilities (South Indian Cuisine)Commi 1Experienced CommisTakes the lead on a specific station; prepares and cooks a variety of authentic South Indian dishes to established standards; assists in menu planning; guides junior chefs.Commi 2Intermediate CommisMore experienced than Commi 3; responsible for preparing basic gravies, rice dishes, and accompaniments; follows standard operating procedures (SOPs); maintains cleanliness of a specific section.Commi 3Entry-LevelAssists senior chefs with basic tasks; washes, peels, and cuts vegetables (mise en place); organizes ingredients; maintains hygiene of tools and workstations; learns basic cooking techniques. Key Skills and Qualifications Culinary Knowledge: A strong understanding of South Indian cooking principles, spices, ingredients (e.g., mustard seeds, curry leaves, tamarind, coconut, lentils), and traditional recipes. Hygiene and Safety: Adherence to all food safety and sanitation regulations is mandatory across all levels. Teamwork and Communication: The ability to follow instructions accurately, work well under pressure, and collaborate effectively with the rest of the culinary team. Education: While experience is key, a diploma or certification in culinary arts focusing on South Indian cuisine is often a preferred qualification.  For job opportunities in this field, you can search on platforms like Naukri.com, LinkedIn, and Indeed.