Commis (Commi 1 / 2 / 3)

Position Title: Commis 3

Department: Culinary

Reports To: Head Chef

Job Type: Part-time

Location:PF Changs Sector 62, Mohali

Job Purpose:

Commis 3 (Trainee) is an entry-level position intended to provide foundational skills and training in the kitchen. This role focuses on learning the basics of food preparation, kitchen operations, and hygiene practices while assisting more experienced kitchen staff. Commis 3 will work under the guidance of the Head Chef, Sous Chef, and CDP to develop a thorough understanding of kitchen functions, cooking techniques, and food safety.

Key Responsibilities:

1. Learning & Development:

• Actively engage in training and learning opportunities to gain a deeper understanding of kitchen operations.
• Follow instructions from senior kitchen staff and apply basic cooking techniques under supervision.
• Assist in prepping ingredients, maintaining workstations, and supporting the team during service.
• Continuously improve knowledge of kitchen equipment, tools, and safe food preparation techniques.

1. Food Preparation:

• Assist in simple food preparation tasks such as washing, peeling, chopping vegetables, or preparing mise en place under supervision.
• Perform basic cooking tasks such as boiling, frying, or sautéing as directed by the CDP or Sous Chef.
• Ensure all prepared ingredients are neatly and safely stored, labeled, and organized.

1. Station Maintenance:

• Keep work areas clean, organized, and stocked with necessary items for food preparation.
• Clean kitchen tools and utensils as directed by senior kitchen staff, following all safety and hygiene procedures.

1. Food Safety & Hygiene:

• Learn and follow the kitchen’s food safety and hygiene standards, including proper food storage, handling, and sanitation.
• Ensure personal hygiene and cleanliness in the kitchen at all times.
• Adhere to safety guidelines to prevent accidents and injuries in the kitchen.

1. Supporting Kitchen Operations:

• Assist in setting up and breaking down kitchen stations as per daily operations.
• Support other kitchen staff with tasks during busy service times, including ingredient replenishment and assisting with minor cooking tasks.
• Observe and learn the different functions within the kitchen to gain a broad understanding of operations.

1. Teamwork & Communication:

• Maintain a positive attitude and be open to receiving feedback from senior kitchen staff.
• Communicate effectively with colleagues and superiors to ensure smooth operations.

Competencies and Requirements:

• Skills:
• Willingness to learn and develop basic cooking and kitchen skills.
• Strong interest in the culinary arts and food preparation.
• Basic understanding of kitchen equipment and tools is a plus but not required.
• Experience:
• No prior experience required, though any experience in a kitchen environment is beneficial.
• Personality Traits:
• Positive attitude and eagerness to learn.
• Ability to work effectively under supervision and in a fast-paced environment.
• Strong work ethic and reliability.

Training & Development:

• Learning Focus:
• Focus on learning kitchen fundamentals, basic cooking techniques, and food safety practices.
• Exposure to different kitchen stations and roles over time.
• Opportunity to transition to a Commis 1 (Line Cook) position upon successful completion of training.