Commis 1

Department: Kitchen / Production

Industry: Food Production / Industrial Kitchen / Central Kitchen

Reports To: Demi Chef / Chef de Partie / Sous Chef

Location: [Location]

Employment Type: Full-Time

Role Purpose

To support and independently execute assigned food production activities in the industrial/central kitchen while ensuring consistent taste, quality, portioning, food safety, hygiene and timely production as per approved recipes and kitchen SOPs.

Key Responsibilities

1. Food Production

Execute daily production as per the production plan and assigned section.

Prepare ingredients, mise-en-place, sauces, gravies, marinades and other food components as per recipes.

Handle bulk food production while maintaining consistency in taste, texture and appearance.

Follow standard recipes, batch sizes and production specifications.

Ensure timely completion of assigned production.

2. Quality & Recipe Compliance

Follow approved recipes and process specifications without unauthorised deviations.

Maintain standard portion sizes and product consistency.

Check raw materials and prepared products for quality.

Immediately report quality, freshness or production-related issues to the senior chef.

3. Food Safety & Hygiene

Follow HACCP, food safety, personal hygiene and kitchen sanitation standards.

Maintain correct cooking, holding, cooling and storage temperatures.

Prevent cross-contamination during preparation and production.

Follow FIFO/FEFO practices.

Maintain cleanliness of workstations, utensils and equipment.

4. Wastage & Yield Control

Follow standard yield and portioning requirements.

Minimise preparation and production wastage.

Use ingredients efficiently and report abnormal wastage.

Support proper storage and handling of food products.

5. Equipment & Workplace Safety

Operate assigned kitchen equipment safely and correctly.

Ensure equipment and workstations are cleaned after use.

Report equipment malfunction or unsafe conditions immediately.

Follow all kitchen safety procedures.

6. Teamwork & Operational Support

Coordinate with Commis 2, Kitchen Helpers and other production team members.

Support senior chefs during high-volume production.

Assist in loading, storage, labelling and dispatch preparation when required.

Maintain discipline and teamwork within the production area.

Key Performance Indicators

Production completion within planned timelines

Recipe/SOP adherence

Product quality and consistency

Food safety & hygiene compliance

Production wastage %

Yield adherence

Portion accuracy

Attendance and punctuality

Workplace cleanliness

Qualification

ITI / Diploma / Certificate in Culinary Arts, Food Production or Hotel Management preferred.

Relevant kitchen experience may be considered in lieu of formal qualification.

Experience

1–3 years of experience in a commercial kitchen, central kitchen, QSR, hotel, catering or food production environment.

Experience in bulk/industrial food production will be preferred.

Skills Required

Basic to good knowledge of food production

Good knife skills

Recipe and measurement understanding

Bulk production handling

Food safety and hygiene awareness

Time management

Teamwork and discipline

Ability to work in a fast-paced production environment

Working Conditions

Requires standing for extended periods.

May involve working in hot/cold production areas.

Requires flexibility to work in shifts, weekends and holidays as per business requirements.
Must comply with all food safety, hygiene and workplace safety requirements

Pay: ₹26,000.00 - ₹28,000.00 per month

Benefits:

• Food provided
• Health insurance
• Provident Fund

Work Location: In person