Commis (Commi 1 / 2 / 3)

As a Commis III in our Kitchen team, you will support daily hot kitchen operations under the supervision of senior chefs. From bulk cooking on ranges to cold section prep and station management, this is a high-energy role built for individuals who thrive in a fast-paced production environment.

Key Responsibilities

– Execute bulk cooking on ranges — gravies, curries, sauces, and proteins — maintaining consistency at volume

– Handle cold kitchen operations: salads, dressings, cold appetizers, charcuterie, and cold mise en place

– Assist with daily mise en place for hot and cold sections as per production schedules

– Manage station inventory — conduct stock checks, maintain par levels, and report shortages to the Sous Chef

– Ensure FIFO (First In, First Out) for all raw materials and minimize food wastage

– Maintain kitchen station cleanliness and adhere to FSSAI food safety and hygiene standards

– Support senior chefs during high-volume service and bulk production runs

– Assist in recipe execution, portioning, and plating as per standard recipes

– Coordinate effectively with team members across sections for smooth kitchen workflow

– Participate in stock-taking, kitchen audits, and daily briefings

Skills & Requirements

– IHM degree or recognized Culinary Diploma — mandatory

– Cold kitchen skills: proficiency in salads, cold starters, dressings, and garde manger basics