Commis I

Essential Job Tasks

• Prepare, cook, and present menu items across designated sections in accordance with IHCL standards.

• Assist in menu planning, mise-en-place, and daily food production requirements.

• Monitor proper portioning, plating, and garnishing to maintain consistency.

• Ensure cleanliness, hygiene, and sanitation of the kitchen, equipment, and workstations.

• Follow and enforce food safety standards, including HACCP and FSSAI guidelines.

• Assist in receiving, checking, and storing raw materials while ensuring proper labeling and rotation (FIFO/LIFO).

• Minimize wastage by handling ingredients correctly and supporting cost-control initiatives.

• Coordinate with kitchen team members for seamless operations during service hours.

• Train and guide Commis II/III or Apprentices when required.

Areas of Responsibility

• Culinary Preparation Food Production

• Kitchen Hygiene, Safety Compliance

• Quality Control Standardization

• Inventory, Storage Ingredient Management

• Team Coordination Operational Support

• Training and knowledge sharing with junior staff

Required Qualifications

• Diploma / Certification in Food Production, Culinary Arts, or equivalent.

• Minimum 12th pass; formal culinary education preferred.

Work Experience

• 23 years of experience in a hotel, restaurant, or professional kitchen environment.

• Experience in multiple kitchen sections (hot, cold, bakery, or Indian/continental) is an advantage.