Commis (Commi 1 / 2 / 3)

Job Description – Commis I / II / IIIPosition: Commis Chef (I/II/III)Department: Kitchen Operations Reports To: Chef de Partie / Sous Chef / Head Chef Commis I (Senior Commis)Role Summary Commis I is the most experienced level among commis chefs. They assist the Chef de Partie in managing a section of the kitchen, ensuring consistency, quality, and smooth daily operations. Key Responsibilities Prepare, cook, and present dishes in assigned section according to SmokeShack’s standards. Supervise and guide Commis II & III in prep work and cooking. Ensure mise-en-place is completed before service. Maintain hygiene, sanitation, and FSSAI compliance at all times. Assist in training junior staff. Control portioning and minimize wastage. Report equipment issues or shortages to Chef de Partie. Requirements 2–3 years of kitchen experience (QSR or casual dining preferred). Strong knife skills and knowledge of multiple cooking techniques. Ability to work under pressure during peak hours. Leadership and basic supervisory skills. Commis II (Mid-level Commis)Role Summary Commis II supports Commis I and the Chef de Partie in daily kitchen duties, focusing on prep, cooking support, and maintaining kitchen standards. Key Responsibilities Prepare mise-en-place (chopping, marination, sauces, garnishes). Assist Commis I in cooking and plating. Follow standard recipes and portion sizes. Uphold food hygiene and safety practices. Clean and organize workstation before and after service. Assist in stock rotation (FIFO) and storage of supplies. Requirements 1–2 years of experience in a professional kitchen. Basic knowledge of cooking techniques. Ability to take direction and learn quickly. Good teamwork and communication skills. Commis III (Junior Commis / Entry-level)Role Summary Commis III is the entry-level role, assisting in basic kitchen tasks, ensuring cleanliness, and learning core cooking skills. Key Responsibilities Perform basic food preparation (washing, peeling, chopping). Assist with mise-en-place under guidance of Commis II/I. Maintain cleanliness of utensils, equipment, and kitchen areas. Ensure proper storage and labeling of ingredients. Support in receiving and organizing deliveries. Follow hygiene and safety protocols strictly. Requirements 0–1 year of kitchen experience (or fresher with culinary interest). Willingness to learn and grow within the kitchen hierarchy. Ability to work in a fast-paced environment. Positive attitude and discipline.