Commi - II

JOB PROFILE

Designation

Commis II

Grade

B02/OFFR/L2

Location

Dombivli

Department

Hospitality

Reporting to

Demi Chef De Partie / Chef De Partie

Qualification

Certificate, Diploma, or Degree in Food Production, Culinary Arts, or Catering Technology.

Professional Experience

2–3 years of experience in food production and professional kitchen operations, preferably within a hospital hospitality setup, star hotel, or a high-volume corporate catering unit.

Role Purpose

To handle a specific station or section of the hospital kitchen, preparing and executing semi-complex culinary tasks and specialized therapeutic meals while maintaining strict adherence to standard recipes, hygiene protocols, and dietary constraints.

Key Responsibilities

• Ø Run daily operations of an assigned kitchen station (e.g., Indian, Continental, Tandoor, or Therapeutic/Diet kitchen) under the supervision of the Demi Chef de Partie.
• Ø Execute intermediate culinary preparation and cooking tasks, ensuring consistent taste, quality, portion size, and presentation benchmarks.
• Ø Review daily patient diet sheets and prepare specialized modifications (e.g., salt-restricted, diabetic, renal, liquid, or soft diets) exactly as prescribed by clinical nutritionists.
• Ø Organize, guide, and cross-check the basic prep work (mise-en-place) handled by Commis III chefs and trainees.
• Ø Implement strict inventory practices by labelling, storing, and rotating ingredients according to First-In, First-Out (FIFO) and strict temperature monitoring guidelines.
• Ø Check that all kitchen tools, workstations, and high-capacity equipment in the assigned section are sanitized and operating perfectly before and after service shifts. Ø Comply fully with hazard control frameworks (HACCP), hospital food safety protocols, proper waste disposal systems, and personal grooming standards.

Skills & Competencies

• Ø Good technical proficiency in culinary arts, specialized food station mechanics, and knife
• Ø Clear understanding of medical dietary restrictions, healthcare hygiene regulations, and food safety standards.
• Ø Strong team-working abilities with the capacity to guide and train junior kitchen helpers.
• Ø Good time-management skills to efficiently manage food orders and service delivery during peak hospital hours. Ø High physical stamina and adaptability to meet shifting operational workflows.

Key Relationships

Key Relationships

• External: Food Supply Vendors, Third-Party Catering Auditors.
• **Internal:**Executive Chef, Sous Chef, Section In-charges (CDP/DCDP), Junior Commis/Trainees, and Clinical Dieticians.

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