Commis (Commi 1 / 2 / 3)

Department: Kitchen – Indian , Chinese Cuisine, Tandoor Chef Industry: Hospitality / Café / Restaurant

• Positions OpenCommis III
• Commis II
• Commis I
• Demi Chef de Partie (DCDP)
• Chef de Partie (CDP)
• Key ResponsibilitiesFor Commis I / II / IIIAssist in food preparation for Indian and/or Chinese cuisine as per SOPs
• Support senior chefs in daily kitchen operations
• Ensure food quality, taste consistency, and presentation standards
• Follow hygiene, safety, and cleanliness standards at all times
• Handle basic cutting, marination, gravies, sauces, and mise-en-place
• Maintain proper storage, labeling, and FIFO practices
• Work as part of a team during service hours
• For DCDP (Demi Chef de Partie)Independently handle assigned kitchen section
• Prepare Indian and/or Chinese dishes as per menu standards
• Supervise and guide commis staff
• Ensure timely food preparation during service
• Maintain hygiene, food safety, and kitchen discipline
• Assist CDP in menu planning and kitchen operations
• Monitor stock usage and report requirements
• For CDP (Chef de Partie)Lead and manage the Indian or Chinese kitchen section
• Ensure consistency in taste, portioning, and presentation
• Plan daily production and oversee service operations
• Train, supervise, and evaluate kitchen team members
• Maintain food cost control and minimize wastage
• Ensure compliance with hygiene, safety, and quality standards
• Coordinate with management and other kitchen sections
• RequirementsExperience in Indian and/or Chinese cuisine
• Knowledge of kitchen operations, SOPs, and hygiene standards
• Ability to work in a fast-paced kitchen environment
• Team-oriented with a positive attitude
• Relevant hotel or restaurant experience preferred
• Experience GuideCommis III: 0–1 year
• Commis II: 1–2 years
• Commis I: 2–3 years
• DCDP: 3–5 years
• CDP: 5+ years
• SalarySalary will be as per experience and skill level