- Prepare ingredients as per standard recipes (cutting, chopping, marinating, portioning).
- Assist in cooking and plating dishes according to SOPs.
- Handle mise en place for assigned section.
- Follow portion control and presentation standards.
- Maintain hygiene and food safety standards (FSSAI compliant).
- Ensure proper storage of food items (FIFO method).
- Assist in stock rotation and inventory checks.
- Clean and maintain work area and kitchen equipment.
- Support senior chefs during service rush.
Skills & Requirements Basic knowledge of cooking techniques.
- 1–3 years of kitchen experience.
- Understanding of food safety and sanitation.
- Ability to work under pressure.
- Team player with willingness to learn.
- Culinary diploma preferred but not mandatory.
Commis 3
Key Responsibilities
- Perform basic prep tasks (washing vegetables, peeling, cutting).
- Assist in mise en place preparation.
- Follow instructions from Commis II and Chef de Partie.
- Maintain cleanliness of workstation.
- Store ingredients properly.
- Support in receiving and storing deliveries.
- Adhere to hygiene and safety standards.
Skills & Requirements
- Basic understanding of kitchen operations.
- 0–1 year experience (freshers welcome).
- Willingness to learn and grow.
- Ability to follow instructions.
- Physically fit for long kitchen hours.