Commis (Commi 1 / 2 / 3)

We are seeking passionate and dedicated Commis I, II, and III to support daily kitchen operations. The ideal candidates will assist in food preparation, maintain high standards of food quality and hygiene, and work closely with the Chef de Partie and Sous Chef to ensure efficient kitchen operations.

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Key Responsibilities

Prepare ingredients as per recipes and kitchen standards.

Assist in cooking and plating dishes under the guidance of senior chefs.

Maintain consistency in food quality, presentation, and portion control.

Ensure cleanliness and organization of the assigned kitchen section.

Follow food safety, hygiene, and sanitation standards.

Store food items properly and minimize wastage.

Operate kitchen equipment safely and efficiently.

Monitor stock levels and report shortages to senior chefs.

Assist with receiving and storing kitchen supplies.

Support the team during busy service periods.

Comply with all company SOPs and health & safety regulations.

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Role-wise Responsibilities

Commis III

Entry-level kitchen role.

Prepare vegetables, sauces, marinades, and mise en place.

Assist senior chefs with basic food preparation.

Maintain cleanliness of workstations and kitchen equipment.

Learn recipes, cooking techniques, and kitchen procedures.

Commis II

Prepare dishes independently for the assigned section.

Assist the Chef de Partie in daily kitchen operations.

Ensure quality, consistency, and timely preparation of food.

Guide and support junior kitchen staff when required.

Commis I

Handle an assigned kitchen section with minimal supervision.

Prepare and present dishes according to company standards.

Train and mentor Commis II and III.

Monitor food quality, inventory, and section cleanliness.

Coordinate with senior chefs to ensure smooth kitchen operations.

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Qualifications

Diploma/Certificate in Hotel Management or Culinary Arts (preferred).

Relevant experience based on the role:

Commis III: Fresher–1 year

Commis II: 1–3 years

Commis I: 3–5 years

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Skills Required

Knowledge of food preparation techniques.

Understanding of food safety and hygiene standards.

Ability to work under pressure.

Teamwork and communication skills.

Time management and multitasking.

Attention to detail.

Willingness to learn and adapt.

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Benefits

Competitive salary

Staff meals

Uniform provided

Paid leave as per company policy

Training and career development opportunities

Performance-based incentives (where applicable)

Opportunities for internal growth and promotion