? ? 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 Valuable 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