Commis (Commi 1 / 2 / 3)

Commis III - Bakery Roles & Responsibilites

–    Prepare and handle various types of dough — bread, pastry, laminated, enriched — with precision and consistency

–    Execute daily bakery production as per SOPs, recipes, and portioning guidelines

–    Assist in mise en place setup for bakery section and ensure timely preparation

–    Maintain inventory records, conduct stock checks, and flag shortage to the Sous Chef

–    Ensure FIFO (First In, First Out) for all perishables and manage wastage proactively

–    Keep the bakery station clean, organized, and compliant with food safety & hygiene standards (FSSAI)

–    Support senior chefs during high-volume production and special bake days

–    Learn and adapt to new recipes, seasonal specials, and product development trials

–    Coordinate with the kitchen team for smooth day-to-day workflow–  

Commis III - Kitchen Roles & Responsibilites

-  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