Commis (Commi 1 / 2 / 3)

Commis III (Entry Level) – JD

Role Objective:

Assist senior kitchen staff in basic food preparation and maintain kitchen hygiene.

Key Responsibilities:

Assist in basic food prep (washing, cutting, peeling)

Follow instructions from Commis I/II and CDP

Maintain cleanliness of work area, equipment, and utensils

Follow food safety and hygiene standards (HACCP)

Help in receiving and storing kitchen supplies

Requirements:

Basic culinary knowledge

Willingness to learn and take instructions

Good hygiene and discipline

Freshers / minimum experience acceptable

Commis II – JD

Role Objective:

Handle assigned kitchen section tasks with some independence under supervision.

Key Responsibilities:

Prepare food items as per standard recipes

Assist in mise-en-place for daily operations

Ensure quality, taste, and presentation standards

Maintain hygiene and food safety norms

Support Commis III training and guidance

Coordinate with Commis I and CDP during service

Requirements:

1–2 years of kitchen experience

Knowledge of basic cooking techniques

Understanding of food safety standards

Ability to work under pressure

Commis I – JD

Role Objective:

Independently manage assigned kitchen section and support smooth service operations.

Key Responsibilities:

Prepare and cook dishes as per menu standards

Handle section independently during service

Ensure consistency, quality, and portion control

Train and supervise Commis II & III

Follow and enforce HACCP and safety guidelines

Assist CDP in menu prep and kitchen planning

Requirements:

2–4 years of relevant kitchen experience

Strong cooking skills and product knowledge

Leadership and team coordination skills

Ability to handle high-volume operations

If you want, I can:

Customize this JD for Social / Impresario / QSR / Fine Dining

Shorten it for job portals

Convert it into offer letter / hiring requirement format