Commis I

Job Description

To manage designated kitchen tasks autonomously, ensure food quality and hygiene standards, and support senior chefs in maintaining seamless kitchen operations.

Requirements

• Prepare and cook food items according to standard recipes under supervision.
• Manage a designated kitchen section efficiently during service hours.
• Complete all mise-en-place before service begins.
• Uphold high standards of food quality, taste, and presentation.
• Adhere to food safety and sanitation regulations (HACCP/FSSAI).
• Ensure correct storage, labeling, and FIFO (First In, First Out) practices.
• Assist senior chefs during peak periods and special events.
• Maintain cleanliness of the work area, equipment, and utensils.
• Minimize wastage and manage ingredients responsibly.
• Provide guidance and training to junior kitchen staff as needed.
• Education: Diploma or Certificate in Culinary Arts / Hotel Management preferred.
• Experience: 2–4 years in a professional kitchen.
• Skills: Proficient in basic cooking techniques and kitchen operations.
• Knowledge: Strong understanding of food safety and hygiene standards.