Commis (Commi 1 / 2 / 3)

Primary Roles & ResponsibilitiesFood Preparation & Cooking

• Assist the Chef de Partie (CDP) or Sous Chef in daily kitchen operations.
• Handle mise-en-place (chopping, portioning, marinating, and organizing ingredients) before showtime peak hours.
• Cook and assemble food items (popcorn variants, nachos, burgers, pizzas, dim sums, meals, hot snacks) following exact Standard Operating Procedures (SOPs) and portion control guidelines.

Hygiene & Safety Standards

• Maintain kitchen cleanliness, food workstation sanitation, and garbage disposal adhering to FSSAI guidelines.
• Ensure personal hygiene standards (clean uniform, apron, hairnets, and gloves) are strictly met.
• Monitor correct holding temperatures for both cooked and raw food items.

Inventory & Stock Management

• Ensure ingredients and stock are stored under optimal condition, following FIFO (First-In, First-Out) practices.
• Inform senior chefs about raw material shortages, wastage, or expired stock.
• Assist with incoming inventory inspection and proper storage (cold storage, dry pantry).

Order Fulfillment & Speed of Service

• Fulfill concession orders quickly to match fast-paced intermission intervals and peak movie showtimes.
• Ensure consistent food presentation, taste, and temperature quality before items reach customers.