Commis

Role:

The Commis supports and lead the daily bakery production by assisting in the preparation of breads, brownies, pastries, and other baked products while maintaining Theobroma's standards for quality, hygiene, food safety, and consistency.

Responsibilities:

Commi I -

• Independently produce bakery items as per company recipes.
• Supervise and guide Commis II and Commis III staff.
• Ensure production targets are achieved within timelines.
• Monitor product quality, consistency, and presentation.
• Ensure adherence to food safety, hygiene, and HACCP/FSSAI standards. Monitor inventory usage and minimize wastage.
• Report equipment issues and production concerns.
• Maintain production records and support continuous improvement initiatives.
• Assist Chef de Partie in planning daily production.

Commi II -

• Prepare doughs, batters, fillings, creams, and bakery products.
• Operate mixers, ovens, proofers, and bakery equipment safely.
• Monitor baking times, temperatures, and product quality.
• Maintain recipe accuracy and portion control.
• Ensure workstation cleanliness and food safety compliance.
• Assist in inventory management and stock rotation.
• Train and guide Commis III staff.
• Support daily production planning.

Commi III -

• Assist in weighing, measuring, and preparing ingredients.
• Support dough preparation, mixing, baking, and finishing processes.
• Follow standardized recipes and production schedules.
• Maintain cleanliness of workstations, utensils, and equipment.
• Adhere to FSSAI, food safety, and hygiene standards.
• Assist in receiving and storing raw materials using FIFO.
• Minimize wastage and report quality issues.
• Work collaboratively with the production team.

Preferred candidate profile

For Commi I -

• Diploma/Degree in Hotel Management or Bakery.
• 3-5 years of professional bakery experience. Skills
• Strong bakery production knowledge.
• Leadership and team management.
• Production planning. Quality control.
• Problem-solving and communication skills.

For Commi II -

• Diploma in Bakery/Hotel Management preferred.
• 1-3 years of bakery production experience. Skills
• Good understanding of bakery techniques.
• Equipment handling.
• Time management.
• Attention to detail.
• Ability to work under production targets.

For Commi III -

• 10th/12th pass or Hotel Management/Bakery certificate preferred.
• 0-1 year of bakery or kitchen experience. Skills
• Basic bakery knowledge.
• Willingness to learn.
• Teamwork and discipline.
• Ability to work in shifts.