Commi - III

JOB PROFILE

Designation

Commis III

Grade

B02/OFFR/L1

Location

Dombivli

Department

Hospitality

Reports to

Demi Chef De Partie / Chef De Partie

Qualification

Certificate or Diploma in Food Production, Culinary Arts, or Catering Technology; Higher Secondary Certificate (HSC) with foundational kitchen training.

Professional Experience

0–2 years of experience in food production and kitchen operations, preferably within a hospital, star hotel, or large-scale corporate catering unit.

Role Purpose

To provide entry-level culinary assistance in the hospital kitchen, carrying out basic food preparation, maintaining strict hygiene protocols, and supporting senior chefs to ensure the timely and safe production of patient and guest meals.

Key Responsibilities

• Ø Perform basic food preparation tasks (mise-en-place) including washing, peeling, chopping, and cutting vegetables, fruits, meats, and other ingredients.
• Ø Assist Demi Chef de Partie and Commis I/II in cooking routine dishes, basic gravies, and therapeutic meals according to established recipes.
• Ø Follow specific dietary modifications and portion sizes provided by the clinical nutrition team for patient meal services.
• Ø Maintain complete cleanliness, sanitization, and organization of assigned kitchen sections, worktables, and storage units.
• Ø Operate, clean, and care for basic commercial kitchen equipment, reporting any defects or safety hazards to the kitchen supervisor immediately.
• Ø Label, store, and rotate incoming kitchen ingredients and perishables using First-In, First-Out (FIFO) and correct temperature guidelines. Ø Adhere strictly to hospital food safety standards, hazard controls, personal grooming rules, and infection prevention protocols.

Skills & Competencies

• Ø Basic knowledge of culinary terms, vegetable cutting techniques, and safe food handling protocols.

• Ø High commitment to personal hygiene, kitchen safety, and sanitation.

• Ø Ability to understand, follow, and execute simple recipe and dietary guidelines.

• Ø Active listening skills with an eager, adaptable, and hardworking mindset. Ø Strong physical stamina to handle extended shift duties in a fast-paced environment.

Key Relationships

Key Relationships

• External: Food Supply Vendors, Delivery Personnel.
• **Internal:**Executive Chef, Sous Chef, Section In-charges (CDP/DCDP), Kitchen Stewarding Team, and Clinical Dieticians.

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