Commis (Commi 1 / 2 / 3)

The Commi Chef is responsible for assisting in the preparation, cooking, and presentation of dishes while maintaining high standards of hygiene, quality, and consistency. The role involves learning and executing recipes under supervision and supporting smooth kitchen operations.

• Key Responsibilities:Assist in food preparation and cooking as per standard recipes
• Maintain consistency in taste, portioning, and presentation
• Prepare ingredients (cutting, chopping, marinating, etc.)
• Ensure mise en place is ready before service
• Follow instructions from senior chefs (CDP / Sous Chef)
• Maintain cleanliness and hygiene in the kitchen
• Ensure proper storage and labeling of food items
• Adhere to food safety standards (FIFO, temperature control, etc.)
• Assist in receiving and storing kitchen supplies
• Minimize wastage and control costs
• Requirements:Experience:Commi III: 0–1 year
• Commi II: 1–3 years
• Commi I: 3+ years
• Education:
• Diploma / Degree in Hotel Management or Culinary Arts preferred
• Skills:Basic cooking techniques
• Knowledge of kitchen equipment
• Understanding of food safety & hygiene
• Teamwork and willingness to learn
• Ability to work in a fast-paced environment
• Key Competencies:Attention to detail
• Time management
• Discipline & punctuality
• Ability to follow instructions
• Passion for cooking
• Working Conditions:Flexible shifts (including weekends & holidays)
• Long standing hours
• High-pressure kitchen environment