Commis III

The roleThis role sits at the entry level of the kitchen (Helper through Commis III) and is built to flex across cleaning, prep, and basic cooking support, not to stay fixed to one task. You'll spend part of your shift on cleaning and setup, part assisting the cook directly at the station, and part doing prep work on your own once you've learned it. Prior kitchen experience is a plus but not required. What matters is that you can pick up a task, do it consistently, and move to the next one without being told twice.

A typical day:

• Morning: receive and check incoming ingredients, wash and prep vegetables/proteins, set up stations and equipment for the day
• Midday to evening (peak order hours): work directly alongside the cook, doing basic prep and simple cooking tasks (portioning, marinating, loading sous-vide, finishing simple components) so the cook can focus on the sear/finish step; keep the station clean during service; pack and label finished orders for pickup
• Close: deep-clean equipment and surfaces, restock for the next day, dispose of waste per hygiene protocol

What you'll doAssisting the cook / basic prep (Commis III level):

• Wash, cut, and portion vegetables, proteins, and other ingredients
• Prepare marinades, gravies, and basic components under the cook's guidance, and independently once trained
• Load and monitor sous-vide or batch-prep equipment as instructed
• Plate, pack, and label orders for dispatch, keeping pace during rush hours
• Learn and gradually take on simple cooking tasks as you gain confidence, with the goal of growing into a full Commis role over time

Cleaning and kitchen upkeep (Helper level):

• Wash utensils, equipment, and work surfaces throughout the shift
• Maintain hygiene and cleanliness standards on the kitchen floor at all times
• Receive and store deliveries, and flag anything that looks off
• Help with waste segregation and disposal

General:

• Support wherever the Kitchen Lead or cook needs an extra pair of hands during a shift
• Follow all food safety and hygiene protocols without being reminded
• Must-havesWillingness to do both cleaning/support work and hands-on prep/cooking tasks; this is not a cleaning-only role
• Comfortable standing and moving through a full shift in a working kitchen
• Basic hygiene awareness (or willingness to be trained on it — glove use, cross-contamination, cleanliness)
• Punctual and reliable; food service runs on people showing up on time
• Able to take direction, learn new tasks quickly, and work as part of a small team under time pressure
• Nice-to-havesPrior experience in a kitchen, restaurant, or cloud kitchen (any level, including as a helper or trainee)
• Basic knife skills
• Familiarity with FSSAI hygiene basics
• Interest in growing into a Commis I/II or station-level cooking role