Commie 1

Commis- 1st

A Commis 1 (First Commis) is an experienced junior cook in a professional kitchen. Theyprepare food items, assist senior chefs like the Chef de Partie, manage station mise en place, ensure high hygiene standards, and often guide junior commis cooks.

Key Responsibilities

• Food Preparation: Complete mise en place (washing, chopping, weighing, and measuring ingredients) and cook menu components according to precise recipes.
• Station Management: Assist the station head and take charge of the section during service or in their absence.
• Stock & Inventory: Monitor food stock, check deliveries, and rotate inventory using proper labelling and dating.

· Hygiene & Safety: Maintain a clean work area, log refrigeration temperatures, and follow health codes.

Food Preparation and Cooking

• Chop and prep fruits, vegetables, meats, and fish.
• Measure and mix ingredients for recipes.
• Cook basic components or dishes following precise recipe standards.
• Plate food correctly with proper portion size and visual appeal.

Station and Inventory Management

• Set up the work station (mise en place) before service begins.
• Receive, unpack, and store food deliveries in proper areas.
• Rotate stock and check expiration dates to reduce waste.
• Label, date, and log food temperatures accurately.

Kitchen Cleanliness and Safety

• Clean and sanitize work surfaces, tools, and equipment.
• Follow health, hygiene, and safety rules (HACCP).
• Report equipment damage or safety hazards to senior chefs.

Ø To maintain a high working standards and ethics as expected by the Restaurant/Executive Chef

Ø To prepare, cook and serve food, while maintaining the highest possible quality and meeting agreed standards for food preparation and presentation are met at all times under guidance from a senior chef

Ø Able to take the lead on a station as well as educate and guide junior chefs

Ø To be able to work under pressure, for required hours in a heated environment

Ø To be punctual for work and promptly report any personal emergencies that limit/disable the chef to perform duties

Ø To monitor stock movement and be responsible for requisitioning items for your station, acceptance and storage of deliveries

Ø To aid in achieving desired food costs, kitchen standards and overall objectives

Ø To carry out daily and weekly activities such as, temperature checks, food libelling/dating, storage, scheduled kitchen cleaning

Ø To remove any hazards and report any defects in the kitchen or equipment to a senior chef

Ø To keep high standards of personal and kitchen hygiene

Ø Assist in maintaining overall camaraderie in the kitchen

Ø To be able to communicate clearly and effectively in a kitchen environment

Ø To have an understanding of menu planning, the implementation of stock controls, the importance of stock management to enable the kitchen to meet gross profit targets

Ø To be familiar with the opening and closing procedures of the kitchen and carry them out as expected

Ø To assist on other sections or help with other duties when the kitchen is short staffed, in emergencies, and/or when number of covers require.

Ø Show a commitment learn and grow as a professional chef during the period of employment

Ø To have knowledge of and be able to act during emergency situations, such as fire

Ø To carry out and assist in the smooth running of the kitchen

Ø To attend all meeting and training sessions as required

Ø To comply with any reasonable request from your superiors

Pay: ₹15,000.00 - ₹20,000.00 per month

Work Location: In person