Commis (Commi 1 / 2 / 3)

The Commi I is responsible for assisting in the preparation and cooking of food in a specific kitchen section Indian/Tandoor/Chinese under the supervision of the Chef de Partie. The role requires maintaining high standards of hygiene, quality, and consistency in food production.

Key Responsibilities:

1. Food Preparation & Cooking

• Assist in the preparation of ingredients including cutting, chopping, marinating, and portioning.
• Cook dishes as per standard recipes under the guidance of senior chefs.
• Ensure consistency in taste, presentation, and portion size.

2. Kitchen Operations

• Support the Chef de Partie in daily kitchen operations.
• Ensure all mise-en-place is prepared and ready before service.
• Maintain cleanliness and organization of the assigned work area.

3. Hygiene & Safety

• Follow all food safety and hygiene standards (HACCP guidelines).
• Ensure proper storage and handling of food items.
• Maintain personal hygiene and grooming standards at all times.

4. Quality Control

• Ensure that all food produced meets the hotel’s quality standards.
• Report any issues related to food quality or kitchen equipment immediately.

5. Stock & Inventory

• Assist in monitoring stock levels and informing seniors about shortages.
• Help in proper storage and rotation of ingredients (FIFO method).

6. Team Support

• Work closely with other kitchen staff to ensure smooth operations.
• Assist in training Commi II and Commi III if required.

7. Equipment Maintenance

• Use kitchen equipment properly and report any malfunction.
• Ensure tools and equipment are cleaned and maintained regularly.

Skills & Requirements:

• Basic culinary knowledge and cooking skills.
• Ability to work in a fast-paced environment.
• Good teamwork and communication skills.
• Knowledge of food safety standards.
• Diploma or certification in Hotel Management/Culinary Arts preferred.