- ?? Commis 1 – Key Skills:
- Strong food preparation & cooking skills
- Good knowledge of recipes and portion control
- Knowledge of Indian/Continental/QSR cuisine
- Kitchen coordination and team handling
- Positive knowledge of food safety & hygiene
- Mise en place and station management
- ?? Commis 2 – Key Skills:
- Basic to intermediate cooking skills
- Mise en place and ingredient preparation
- Knowledge of standard recipes and SOPs
- Food hygiene and sanitation
- Portion control
- FIFO/LIFO knowledge
- Basic inventory and storage management
- Proper handling of kitchen equipment
- ?? Commis 3 – Key Skills: Basic
- food preparation and cutting skills
- Knowledge of kitchen hygiene and sanitation
- Basic cooking techniques
- Mise en place support
- Ingredient washing, cutting and preparation
- Proper food storage and labelling