Commis (Commi 1 / 2 / 3)

Company Name :- The Nut Cracker

Designation :- Commie (1/2/3)

Job Description – Commis 3 (Entry Level)Position: Commis III

Department: Kitchen / Culinary

Reports To: Commis II / Chef de Partie

Job SummaryCommis III is an entry-level kitchen position responsible for basic food preparation and assisting senior chefs in maintaining kitchen operations.

• Key ResponsibilitiesAssist in basic food preparation such as chopping vegetables, peeling, washing ingredients.
• Maintain cleanliness and hygiene of kitchen workstations.
• Follow instructions from senior chefs.
• Support in mise en place preparation.
• Store ingredients properly following food safety standards.
• Help with receiving and storing kitchen supplies.
• Ensure kitchen equipment is cleaned after use.
• Skills & RequirementsBasic culinary knowledge
• Willingness to learn
• Ability to work in a fast-paced kitchen
• Basic knowledge of food hygiene

Job Description – Commis 2Position: Commis II

Department: Kitchen / Culinary

Reports To: Commis I / Chef de Partie

Job SummaryCommis II supports the kitchen team by handling specific preparation tasks and assisting in cooking under supervision.

• Key ResponsibilitiesPrepare ingredients and assist in cooking dishes.
• Maintain mise en place for assigned sections.
• Follow recipes and presentation standards.
• Assist senior chefs during service.
• Ensure proper storage of ingredients.
• Maintain kitchen hygiene and food safety standards.
• Train and assist Commis III staff.
• Skills & Requirements1–2 years kitchen experience preferred
• Knowledge of basic cooking techniques
• Understanding of food safety practices
• Ability to handle kitchen equipment safely

Job Description – Commis 1Position: Commis I

Department: Kitchen / Culinary

Reports To: Chef de Partie / Sous Chef

Job SummaryCommis I is responsible for preparing and cooking dishes within a specific kitchen section and assisting the Chef de Partie in daily operations.

• Key ResponsibilitiesPrepare and cook dishes according to standard recipes.
• Manage mise en place for the assigned kitchen section.
• Ensure food quality, taste, and presentation standards.
• Monitor portion control and minimize food wastage.
• Assist in training junior staff (Commis II & III).
• Maintain food safety and hygiene standards.
• Support the Chef de Partie during busy service periods.
• Skills & Requirements2–4 years kitchen experience
• Strong knowledge of cooking techniques
• Ability to work under pressure
• Team leadership skills
• Knowledge of HACCP and food safety standards

Contact Person - HR Kamlesh _ 8828410781