Commis I

Essential Job Tasks

• Prepare, cook, and present dishes as per standard recipes and quality guidelines.
• Execute mise-en-place for various kitchen sections and ensure readiness for service.
• Maintain hygiene, cleanliness, and sanitation of workstations and equipment.
• Follow food safety standards, including HACCP protocols and IHCL hygiene guidelines.
• Assist in receiving, checking, labeling, and storing ingredients using FIFO practices.
• Ensure consistency in portioning, plating, and presentation.
• Minimize wastage and support cost control through proper handling of ingredients.
• Coordinate with chefs and team members during service to ensure smooth operations.
• Guide and support Commis II/III and apprentices when required.

Areas of Responsibility

• Food Preparation Cooking
• Kitchen Hygiene Safety Compliance
• Inventory Handling Storage
• Quality Control Standardization
• Operational Coordination
• Support Training for Junior Staff

Required Qualifications

• 12th pass or equivalent.
• Diploma or certification in Food Production / Culinary Arts preferred.

Work Experience

• 23 years of experience in a professional kitchen environment.
• Experience handling hot, cold, or specialized sections is an advantage.