Commis II

Essential Job Tasks

• Assist in the preparation and basic cooking of menu items under the guidance of Commis I and senior chefs.

• Perform cutting, peeling, chopping, grinding, and other basic culinary tasks.

• Support mise-en-place activities for assigned kitchen sections.

• Ensure cleanliness, hygiene, and sanitization of workstations and equipment.

• Follow food safety, hygiene, and HACCP standards at all times.

• Assist in receiving, labeling, and storing ingredients following FIFO guidelines.

• Maintain consistency in portioning and basic plating as instructed.

• Support kitchen staff during service hours for smooth operations.

• Report equipment issues, ingredient shortages, or safety concerns promptly.

Areas of Responsibility

• Basic Food Preparation Cooking Assistance

• Kitchen Cleanliness Safety Compliance

• Ingredient Handling Storage

• Support in Mise-en-Place and Daily Operations

• Coordination with Team Members

• Learning and Skill Development

Required Qualifications

• Minimum 10th pass / 12th pass or equivalent.

• Certificate or diploma in Food Production / Culinary Arts preferred.

Work Experience

• 1–2 years of experience in a professional kitchen environment.

• Exposure to basic culinary tasks in hot or cold sections is an advantage.