Job Description

A Commis I and Commis II in Indian hospitality both assist in food preparation, cooking, and presentation, but the Commis I is more senior, responsible for more complex tasks and mentoring junior staff. Commis II duties focus on foundational tasks like preparing ingredients, cooking basic dishes, and maintaining a clean station, while Commis I takes on more responsibility, including overseeing specific sections and ensuring standards are met.

Commis II

Ingredient preparation:

Wash, peel, and chop vegetables and fruits; measure ingredients accurately.

Basic cooking:

Prepare basic salads and sauces as instructed.

Station maintenance:

Set up work stations with necessary ingredients and equipment; maintain a clean and sanitized work area.

Hygiene and safety:

Adhere to food safety and sanitation guidelines.

Stock management:

Receive deliveries and assist with inventory checks.

Learning:

Learn menus, recipes, and preparation techniques from senior chefs.

Commis I

Advanced preparation:

Prepare a wider range of dishes and ingredients, including specific regional Indian or continental cuisines.

Mentorship:

Mentor and guide Commis II staff and trainees.

Quality control:

Ensure all food is prepared to high-quality standards and follows standardized recipes and portion control.

Kitchen operations:

Support senior chefs in daily kitchen operations and during peak service.

Inventory and waste management:

Monitor inventory levels within a specific section and minimize wastage.

Station management:

Ensure a specific section of the kitchen is clean, organized, and fully stocked.
Job Type: Full-time

Pay: ?9,000.00 - ?18,000.00 per month

Benefits:

Food provided Paid time off
Work Location: In person