Commis (Culinary Professinal) - Indian, South Indian, Tandoor, Conti

Role & responsibilities

• Food Preparation (Mise en Place): Wash, peel, chop, dice, and slice vegetables, fruits, meat, and fish before food preparation. Maintain hygiene in the kitchen and comply with SOPs.
• Station Support: Help senior chefs or Chef de Partie (CDP) during service with basic cooking, plating, and garnishing.
• Stock & Inventory Control: Accept deliveries, store items properly, and rotate stock using the FIFO (First In, First Out) method.
• Hygiene & Safety: Maintain clean workstations in the kitchen, check fridge temperatures, label and date food, and follow HACCP guidelines.
• Kitchen Maintenance: Perform daily/weekly cleaning tasks, dispose of waste or expired items, and report equipment defects

Preferred candidate profile

• Experience: min. 4-5 years for Commis-1; min. 3-4 years for Commis-II; min. 1-2 yrs. For Commis-III
• Certifications: Basic food safety or hygiene certificates (such as Level 1/2 Food Safety or HACCP awareness).
• Physical Stamina: Ability to stand for long hours, work in fast-paced environments, and lift heavy kitchen supplies (up to 23 kg / 50 lbs).
• Soft Skills: Clear communication, teamwork, punctuality, and a willingness to learn from senior staff.