Commi I

Role & responsibilities

• Independently produce bakery items as per company recipes.
• Supervise and guide Commis II and Commis III staff.
• Ensure production targets are achieved within timelines.
• Monitor product quality, consistency, and presentation.
• Ensure adherence to food safety, hygiene, and HACCP/FSSAI standards.
• Monitor inventory usage and minimize wastage.
• Report equipment issues and production concerns.
• Maintain production records and support continuous improvement initiatives.
• Assist Chef de Partie in planning daily production.

Preferred candidate profile

• Diploma/Degree in Hotel Management or Bakery.
• 35 years of professional bakery experience.

Skills

• Strong bakery production knowledge.
• Leadership and team management.
• Production planning.
• Quality control.
• Problem-solving and communication skills

Perks and benefits