Commi - I

JOB PROFILE

Designation

Commis I

Grade

B04/EXEC/L2

Location

Dombivli

Department

Hospitality

Reporting to

Demi Chef De Partie / Chef De Partie

Qualification

Degree or Diploma in Hotel Management, Culinary Arts, or Food Production.

Professional Experience

3–4 years of active culinary experience in commercial kitchens, corporate hotels, premium catering, or hospital food production setups.

Role Purpose

To lead a specific kitchen section (cdp/partie) in daily food production, executing high-quality culinary operations, maintaining ingredient prep standards, and ensuring strict adherence to food safety and hygiene protocols.

Key Responsibilities

• Ø Prepare, cook, and present high-quality hot and cold food items for patient diets, cafeterias, and executive lounges, following standardized corporate recipes.
• Ø Manage daily mise-en-place and ingredient prep tasks for the assigned kitchen section, ensuring optimal workstation readiness prior to peak service hours.
• Ø Monitor and enforce strict food safety, sanitation, and temperature control parameters in compliance with FSSAI, HACCP, and NABH infection control guidelines.
• Ø Inspect incoming raw ingredients, meat cuts, and fresh produce for section usage, verifying freshness and executing precise rotation protocols (FIFO/FEFO).
• Ø Track daily section inventory, log production volumes, and flag ingredient shortages or kitchen equipment defects to the Demi Chef de Partie / Sous Chef. Ø Guide, train, and oversee Commis II, Commis III, and culinary trainees, ensuring strict adherence to section portion controls and waste management targets.

Skills & Competencies

• Ø Strong culinary foundations, advanced knife skills, and technical mastery over multi-cuisine food production or therapeutic dietary prep.
• Ø Thorough operational knowledge of food presentation, commercial kitchen equipment handling, and industrial safety regulations.
• Ø Sharp attention to detail regarding food tasting profiles, ingredient quality, plating layouts, and structural kitchen cleanliness. Ø Effective interpersonal communication and team coordination habits to function smoothly within a high-volume, fast-paced kitchen brigade.

Key Relationships

Key Relationships

• **External:**Raw Material Suppliers and External Food Quality Auditors.
• **Internal:**Executive Chef, Sous Chef, Demi Chef de Partie, F&B Service Team, and Junior Kitchen Associates (Commis II/III/Trainees).

**Please Note:**Job description is only a general guideline and will change depending on the organizational requirement.