Commis (Commi 1 / 2 / 3)

We provide a comprehensive training program to get you up to speed with our specific healthy cooking methods. 

Key Responsibilities:

• Precision Prep: Washing, peeling, and chopping vegetables, and preparing proteins (chicken, paneer, etc.) with strict adherence to portion sizes.

• Ingredient Management: Measuring ingredients precisely using scales to ensure nutritional labels remain accurate.

• Station Support: Assisting senior chefs during service windows, especially in plating and packing subscription-style meals.

• Hygiene & Safety: Maintaining a clean workstation, sanitizing tools, and ensuring high-protein items are stored at correct temperatures to prevent spoilage.

• Stock Rotation: Handling deliveries and following the FIFO (First-In, First-Out) method to ensure ingredient freshness.

Specific Requirements:

• Basic Culinary Foundation: Knowledge of knife skills and basic cooking methods (steaming, grilling, poaching).

• Discipline: A high degree of punctuality and the ability to follow standardized recipes without "improvising" on calorie-dense ingredients.

• Stamina: Ability to stand for long shifts and handle the physical nature of kitchen work.