Commis

Role & responsibilities

Commis 1 (Senior Section Cook)

Key Responsibilities:

Manage and independently run a designated section (Wok, Dim Sum, Sushi, or Pantry) during service hours.

Prepare and finish signature dishes ensuring strict adherence to standardized recipes, portion sizes, and presentation standards.

Guide and oversee Commis 2 and Commis 3 to ensure daily mise-en-place is completed accurately and on time.

Monitor daily stock levels, track section wastage, and assist in daily inventory requisitioning.

Enforce food safety, personal hygiene, and station sanitation guidelines (FSSAI/HACCP)

Commis 2 (Assistant Section Cook)

Key Responsibilities:

Assist Commis 1 and Section Chefs in daily batch cooking, sauting, steaming, and assembling dishes.

Prepare base sauces, marinades, dressings, and prep batches according to established recipes.

Ensure the section workstation is fully stocked, clean, and organized before peak service hours.

Maintain raw ingredient quality through proper labeling, dating, and FIFO (First-In, First-Out) stock rotation.

Follow food temperature logs and kitchen hygiene protocols diligently.

Commis 3 (Entry-Level Kitchen Assistant)

Key Responsibilities:

Handle fundamental prep work, including washing, peeling, chopping vegetables, and cleaning meats/seafood.

Assist senior culinary staff with basic cooking tasks, boiling stocks, noodle prep, and portioning.

Maintain overall kitchen cleanliness, station sanitization, trash disposal, and equipment upkeep.

Receive, unpack, and store kitchen deliveries safely in designated cold rooms and dry storage.

Follow all basic workplace safety and personal grooming standards.

Preferred candidate profile