Commis III (Entry-Level/Junior):

- Focus: Learning fundamentals, basic prep.
- Duties: Washing, peeling, chopping vegetables; measuring ingredients; cleaning workstations; basic stock rotation; assisting with simple tasks.

Commis II (Mid-Level):

- Focus: Expanding skills, handling more varied tasks.
- Duties: All Commis III duties plus assisting with easy cooking, plating, managing inventory, receiving deliveries, and learning specific station techniques.

Commis I (Senior Commis):

- Focus: More complex techniques, independent station support.
- Duties: Performing more complex prep and cooking; helping with menu items; potentially leading prep for a small section; ensuring quality standards; supporting Commis II/III.

Shared Responsibilities (All Levels):

- Hygiene & Safety: Maintaining clean stations, following food safety/HACCP standards.
- Support: Assisting senior chefs (Chef de Partie, Sous Chef) with daily operations.
- Inventory: Storing, rotating, and monitoring stock.
- Learning: Willingness to learn recipes, techniques, and equipment.

Skills:- commi, helper, food and restaurant

📌 Commi_Restaurant (Mumbai)
🏢 Hunarstreet Technologies
📍 Mumbai