Commis

Role & responsibilities

• Assist in preparation, cooking, and presentation of dishes as per hotel/restaurant standards.
• Follow instructions from Chef de Partie, Sous Chef, and Executive Chef accurately.
• Prepare mise-en-place for daily kitchen operations and service.
• Ensure food quality, taste, portion size, and presentation are consistent.
• Maintain high standards of personal hygiene, grooming, and cleanliness.
• Clean and organize workstations, kitchen equipment, and storage areas regularly.
• Follow food safety norms including HACCP, FIFO, and proper labeling & dating.
• Store raw materials, semi-prepared, and cooked food at correct temperatures.
• Assist during peak service hours to ensure smooth and timely service.
• Reduce food wastage by careful handling and proper utilization of ingredients.
• Report shortages, spoilage, or damaged stock to the senior chef immediately.
• Operate kitchen equipment safely and ensure proper shutdown after use.
• Follow safety guidelines to prevent accidents and injuries in the kitchen.
• Participate in training sessions and learn new cooking techniques and recipes.
• Support inventory control, stock rotation, and requisition procedures.
• Help in receiving and checking kitchen supplies for quality and quantity.
• Coordinate with team members to maintain kitchen discipline and teamwork.
• Adhere to hotel policies, SOPs, and kitchen rules at all times.
• Maintain proper documentation as instructed by senior chefs.
• Be flexible to work in shifts, weekends, and holidays as per operational needs.