- Commis III – Entry LevelAssist in basic food preparation, cutting, chopping, and ingredient preparation.
- Follow instructions from senior chefs and supervisors.
- Maintain cleanliness and hygiene of the kitchen and workstations.
- Ensure proper storage of ingredients following FIFO/FEFO standards.
- Assist in receiving and organizing kitchen supplies.
- Learn standard recipes, cooking methods, and food presentation.
- Support the team during peak operational hours.
- Commis II – Intermediate LevelPrepare assigned food items independently as per standard recipes.
- Handle specific kitchen sections under the guidance of senior chefs.
- Ensure food quality, portion control, and proper presentation.
- Monitor stock availability and inform seniors about requirements.
- Maintain food safety, hygiene, and sanitation standards.
- Train and guide Commis III staff when required.
- Minimize food wastage and follow kitchen SOPs.
- Commis I – Senior LevelIndependently manage an assigned kitchen section.
- Prepare and cook food according to standard recipes and quality standards.
- Monitor food quality, taste, presentation, and portion control.
- Guide and supervise Commis II and Commis III team members.
- Assist the Chef de Partie/Sous Chef in daily kitchen operations.
- Monitor inventory, stock usage, and food wastage.
- Ensure strict compliance with food safety, hygiene, and company SOPs.
- Support training and development of junior kitchen staff.