Commis

1. Commis I

• Key Responsibilities:

  Prepare and cook dishes of assigned cuisine (South Indian/Chinese/Mughlai/Awadhi) with authenticity and consistency.
• Manage mise-en-place and daily food preparation.
• Ensure portion control, plating standards, and hygiene compliance.
• Train and supervise Commis II & III in techniques, recipes, and kitchen safety.
• Monitor inventory and assist in requisitions.
• Maintain cleanliness and organization of the section.

1. Commis II

• Key Responsibilities:

  Assist in preparing ingredients, basic sauces, and garnishes.
• Cook standard menu items under guidance.
• Ensure mise-en-place is ready for service.
• Maintain kitchen hygiene and follow SOPs.
• Report shortages or quality issues to seniors.

1. Commis III

Key Responsibilities:

• Wash, peel, chop, and store ingredients.
• Assist with mise-en-place and stock rotation.
• Follow instructions to learn basic cooking methods.
• Maintain kitchen hygiene, dishwashing support if needed.
• Develop knowledge of assigned cuisine.