Commis

Commis I Key Responsibilities: Prepare and cook dishes of assigned cuisine (South Indian/Chinese/Mughlai/Awadhi) with authenticity and consistency. Manage mise-en-place and daily food preparation. Ensure portion control, plating standards, and hygiene compliance. Train and supervise Commis II & III in techniques, recipes, and kitchen safety. Monitor inventory and assist in requisitions. Maintain cleanliness and organization of the section. Commis II Key Responsibilities: Assist in preparing ingredients, basic sauces, and garnishes. Cook standard menu items under guidance. Ensure mise-en-place is ready for service. Maintain kitchen hygiene and follow SOPs. Report shortages or quality issues to seniors. Commis III Key Responsibilities: Wash, peel, chop, and store ingredients. Assist with mise-en-place and stock rotation. Follow instructions to learn basic cooking methods. Maintain kitchen hygiene, dishwashing support if needed. Develop knowledge of assigned cuisine.

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