Commis (Commi 1 / 2 / 3)

Job Responsibilities – Commis Chef-II/I

Position: Commis Chef – II/I- Multi Cuisine ( Indian+Chinese+ Conti+Bengali)

Department: Kitchen Operations

Location: Kolkata

Key Responsibilities

• Assist the Head Chef in the preparation, cooking, and presentation of food for corporate catering, weddings, social events, institutional catering, and outdoor catering assignments.
• Prepare ingredients, vegetables, meats, sauces, and other mise en place as directed by the Head Chef.
• Ensure timely preparation of food while maintaining consistency in taste, quality, and presentation.
• Follow standardized recipes, portion control, and food preparation procedures.
• Maintain high standards of hygiene, cleanliness, and food safety in accordance with FSSAI guidelines and company SOPs.
• Ensure proper handling, storage, labeling, and rotation of food items using FIFO and FEFO principles.
• Assist in receiving, checking, and storing food supplies and kitchen inventory.
• Minimize food wastage and report shortages or quality issues to the Head Chef.
• Maintain cleanliness of kitchen equipment, utensils, workstations, cold rooms, and storage areas.
• Support the Head Chef during high-volume catering events and ensure timely dispatch of food.
• Assist in buffet setup, live food counters, and outdoor catering production whenever required.
• Ensure proper handling and maintenance of kitchen equipment and immediately report any defects or maintenance requirements.
• Follow all health, safety, and fire safety regulations while working in the kitchen.
• Work collaboratively with other kitchen and service team members to ensure smooth event execution.
• Be flexible to work on weekends, public holidays, and extended hours based on catering schedules.

Pre-Opening Responsibilities

• Assist in setting up the production kitchen before commencement of operations.
• Support the Head Chef in organizing kitchen equipment, utensils, storage areas, and workstations.
• Participate in menu trials, recipe standardization, and food tasting sessions.
• Assist in inventory counting and stock organization during the pre-opening phase.
• Learn and follow all kitchen Standard Operating Procedures (SOPs) established by the company.
• Participate in staff training sessions and mock catering events conducted before the official launch.

Desired Skills

• Basic knowledge of Indian, Chinese, Continental, and banquet food preparation.
• Understanding of food hygiene, sanitation, and safe food handling practices.
• Ability to work efficiently in a fast-paced catering environment.
• Good teamwork, discipline, and willingness to learn.
• Physically fit and capable of handling large-scale catering production.
• Positive attitude, reliability, and commitment to maintaining high food quality standards.