Commis

Job Purpose

The Commis I is responsible for food preparation, cooking, portioning, plating, hygiene and maintaining consistent food quality as per Fresh Choice recipes and SOPs. The role also supports senior chefs in smooth and timely kitchen operations.

1. Food Preparation & Cooking

• Prepare food according to approved recipes, portion sizes and presentation standards.
• Handle assigned sections such as Chinese, starters, sandwiches, pasta, pizza, fried items and other caf menu products as applicable.
• Complete mise-en-place before service starts.
• Ensure consistent taste, quality, quantity and presentation.
• Follow proper cooking temperatures and preparation methods.
• Ensure customer orders are prepared within the defined service time.

2. Kitchen Operations

• Keep the assigned workstation fully prepared for service.
• Coordinate with CDP and other kitchen team members during peak hours.
• Ensure proper handover between shifts.
• Use kitchen equipment correctly and safely.
• Immediately report equipment breakdowns or operational issues.

3. Food Safety & Hygiene

• Follow FSSAI and company food-safety standards at all times.
• Maintain personal hygiene, grooming and clean uniform.
• Follow FIFO/FEFO for all ingredients.
• Check expiry dates and product quality before use.
• Maintain proper storage temperatures for raw and prepared food.
• Prevent cross-contamination between raw and cooked products.
• Maintain clean worktables, equipment, utensils and storage areas.

4. Stock & Wastage Control

• Check daily stock requirements for the assigned section.
• Inform the senior chef about shortages in advance.
• Follow standard portion sizes to control food cost.
• Minimize food wastage and avoid unnecessary preparation.
• Record and report wastage/spoilage.
• Store leftover approved ingredients correctly with proper labeling and dates.

5. Quality Control

• Check taste, freshness, temperature and presentation before food is served.
• Do not serve any product that does not meet company quality standards.
• Follow standardized recipes without unauthorized changes.
• Immediately inform the CDP/Head Chef about any quality issue.

6. Cleaning & Closing

• Follow daily cleaning schedules.
• Clean and sanitize the workstation after every shift.
• Ensure equipment is cleaned and switched off safely after operations.
• Properly cover, label and store all ingredients before closing.
• Support deep-cleaning activities as scheduled.

7. Teamwork & Discipline

• Follow instructions from CDP, Sous Chef and Head Chef.
• Support other kitchen sections during busy periods.
• Maintain punctuality, attendance and professional discipline.
• Participate in kitchen training and new-product trials.

Maintain professional communication with service and kitchen teams.