Commis (Commi 1 / 2 / 3)

Commis III (Entry Level) – JD Role Objective: Assist senior kitchen staff in basic food preparation and maintain kitchen hygiene. Key Responsibilities: Assist in basic food prep (washing, cutting, peeling) Follow instructions from Commis I/II and CDP Maintain cleanliness of work area, equipment, and utensils Follow food safety and hygiene standards (HACCP) Help in receiving and storing kitchen supplies Requirements: Basic culinary knowledge Willingness to learn and take instructions Good hygiene and discipline Freshers / minimum experience acceptable Commis II – JD Role Objective: Handle assigned kitchen section tasks with some independence under supervision. Key Responsibilities: Prepare food items as per standard recipes Assist in mise-en-place for daily operations Ensure quality, taste, and presentation standards Maintain hygiene and food safety norms Support Commis III training and guidance Coordinate with Commis I and CDP during service Requirements: 1–2 years of kitchen experience Knowledge of basic cooking techniques Understanding of food safety standards Ability to work under pressure Commis I – JD Role Objective: Independently manage assigned kitchen section and support smooth service operations. Key Responsibilities: Prepare and cook dishes as per menu standards Handle section independently during service Ensure consistency, quality, and portion control Train and supervise Commis II & III Follow and enforce HACCP and safety guidelines Assist CDP in menu prep and kitchen planning Requirements: 2–4 years of relevant kitchen experience Strong cooking skills and product knowledge Leadership and team coordination skills Ability to handle high-volume operations If you want, I can: Customize this JD for Social / Impresario / QSR / Fine Dining Shorten it for job portals Convert it into offer letter / hiring requirement format