Commis III

Purpose of the Role To assist in basic kitchen preparation and support senior chefs in day-to-day culinary operations under supervision, learning fundamental cooking techniques, hygiene standards, and kitchen SOPs.

Key Responsibilities

- Assist Commis II/I and senior chefs with basic food preparation (washing, cutting, peeling, portioning).
- Learn correct use, handling, and maintenance of kitchen equipment and tools.
- Support mise-en-place activities for assigned kitchen sections.
- Understand and follow food hygiene, sanitation, and safety protocols (FSSAI/HACCP basics).
- Assist with receiving, storing, and rotating stock (FIFO) as directed.
- Maintain cleanliness and organization of the assigned work station at all times.
- Learn standard recipes, portion sizes, and plating basics under guidance.
- Assist with basic cooking tasks under direct supervision as skills develop.
- Attend training sessions and complete assessments/evaluations as required.
- Maintain discipline, punctuality, and grooming/hygiene standards as per company policy.

Eligibility / Qualifications

- Minimum 10+2; certificate/diploma in culinary arts preferred.
- No prior experience required — freshers eligible.
- Basic English/Hindi communication skills.
- Physically fit and willing to work in an active, hands-on kitchen workplace.

Skills To Be Developed

- Basic knife skills, food preparation, and portioning techniques
- Kitchen equipment handling and maintenance
- Food hygiene, sanitation, and safety compliance
- Stock handling, storage, and FIFO principles
- Teamwork and coordination within the kitchen brigade

Working Conditions

- Rotational shifts (including nights, weekends, and holidays), as kitchen operations are 24x7.
- Standing for extended periods in a hot, fast-paced kitchen environment.
- Exposure to heat, sharp equipment, and food handling hazards.

Progression

- Based on performance, may progress to Commis II.

Commis II Purpose of the Role To independently handle intermediate food preparation and cooking tasks within an assigned kitchen section, supporting the Commis I/Chef de Partie in daily culinary operations.





Key Responsibilities

- Prepare ingredients and execute basic-to-intermediate cooking tasks as per standard recipes.
- Handle assigned section's mise-en-place, ensuring readiness before service.
- Maintain portion control, consistency, and presentation standards as per recipe cards.
- Assist in plating and finishing dishes under guidance of Commis I/Chef de Partie.
- Monitor stock levels for the section and raise requisitions as needed.
- Ensure proper storage, labeling, and rotation of ingredients (FIFO).
- Maintain cleanliness, hygiene, and organization of the section and equipment.
- Follow food safety, sanitation, and allergen-handling protocols strictly.
- Coordinate with other kitchen sections and service staff for smooth order fulfillment.
- Assist in training and guiding Commis III as required.

Eligibility / Qualifications

- Minimum 10+2; diploma/degree in culinary arts preferred.
- 1–2 years of kitchen experience preferred.
- Positive understanding of basic cooking techniques and food safety standards.
- Physically fit, reliable, and able to work under pressure during service.

Skills To Be Developed / Applied

- Intermediate cooking techniques and recipe execution
- Portion control, presentation, and plating consistency
- Stock management and requisition handling
- Food safety and allergen management
- Coordination within the kitchen brigade and with service staff

Working Conditions

- Rotational shifts (including nights, weekends, and holidays), as kitchen operations are 24x7.
- Standing for extended periods in a hot, fast-paced kitchen environment.
- Exposure to heat, sharp equipment, and food handling hazards.

Progression

- Based on performance, may progress to Commis I.





Commis I Purpose of the Role To take on greater responsibility for section-level food preparation and cooking, supporting the Chef de Partie in ensuring quality, consistency, and smooth kitchen operations, while guiding junior Commis.

Key Responsibilities

- Independently execute cooking tasks for the assigned section as per standard recipes and quality standards.
- Ensure section mise-en-place is complete and service-ready at all times.
- Maintain consistency in taste, portion size, and presentation across dishes.
- Guide and supervise Commis II/III within the section, ensuring adherence to SOPs.
- Monitor and manage stock levels, wastage, and requisitions for the section.
- Ensure strict compliance with food safety, hygiene, and allergen protocols.
- Support the Chef de Partie in menu execution, specials, and event/banquet requirements.
- Conduct basic quality checks on ingredients and finished dishes before service.
- Maintain cleanliness, organization, and safety standards of the section and equipment.
- Assist in training new Commis and reinforcing kitchen discipline and hygiene standards.

Eligibility / Qualifications

- Minimum diploma/degree in culinary arts.
- 2–3 years of kitchen experience, with demonstrated reliability and consistency.
- Strong knowledge of cooking techniques, food safety, and kitchen operations.
- Basic leadership ability and capacity to work under pressure during peak service.

Skills To Be Developed / Applied

- Advanced cooking techniques and section-level ownership
- Team coordination and on-floor mentoring
- Wastage control and cost-conscious kitchen practices
- Menu execution and event/banquet support
- Quality control and food safety compliance oversight

Working Conditions

- Rotational shifts (including nights, weekends, and holidays), as kitchen operations are 24x7.
- Standing for extended periods in a hot, fast-paced kitchen environment.
- Exposure to heat, sharp equipment, and food handling hazards.

Progression

- Based on performance, may progress to Chef de Partie.

Skills: cooking,food preparation,hygiene,food safety,etiquette

📌 Commis I / Commis II / Commis II (Panaji)
🏢 Big Daddy Chain of Casinos, Golden Globe Hotels Private
📍 Panaji