Commis (Commi 1 / 2 / 3)

1. COMMIS 1 – SENIOR COMMISResponsibilities:

• Handle daily kitchen operations in the assigned section.
• Prepare and cook dishes as per standard recipes.
• Manage mise-en-place and food presentation.
• Guide and supervise Commis 2 and Commis 3.
• Maintain food quality, portion control and consistency.
• Monitor stock, storage and FIFO.
• Maintain hygiene and minimise food wastage.
• Ensure smooth and timely food service.

2. COMMIS 2 – COMMIS CHEFResponsibilities:

• Assist senior chefs in daily kitchen operations.
• Prepare vegetables, sauces, gravies and marinades.
• Handle basic cooking and food preparation.
• Maintain mise-en-place for daily service.
• Follow standard recipes and portion sizes.
• Maintain cleanliness and food safety standards.
• Check ingredient availability and report shortages.
• Support the team during busy service hours.

3. COMMIS 3 – JUNIOR COMMISResponsibilities:

• Assist senior chefs with kitchen preparation.
• Wash, peel, cut and chop vegetables.
• Prepare basic mise-en-place.
• Assist in preparation of Indian, Tandoor, Continental and Chinese dishes.
• Maintain cleanliness of kitchen equipment and workstations.
• Follow food storage, labelling and FIFO practices.
• Maintain personal hygiene and grooming.
• Follow instructions and minimise food wastage.
• COMMON SECTION RESPONSIBILITIESIndian: Curries, gravies, dals, rice and Indian starters.
• Tandoor: Kebabs, tikka, naan, roti and marinades.
• Continental: Soups, salads, pasta, sauces and main courses.
• Chinese: Noodles, fried rice, soups, sauces and stir-fried dishes.

All staff must follow FSSAI hygiene standards, kitchen SOPs, teamwork, discipline and food safety practices.