JOB DESCRIPTION
— COMMIS III / COMMI 3 Property: Seaview Restaurant, Hotel Seaview

Location:
Kanyakumari Department: Food Production / Kitchen Reports to: Head Chef, Chef de Partie, or assigned senior chef Role Overview We are looking for a disciplined and enthusiastic Commis III to support daily kitchen operations. This is an entry-level cooking position suitable for candidates with basic kitchen knowledge and a strong willingness to learn. The Commis III assists senior chefs with ingredient preparation, basic cooking, portioning, storage, and workstation cleanliness. The role requires punctuality, safe food handling, teamwork, and consistent attention to instructions.

Key Responsibilities
1. Ingredient Preparation and Mise en Place
- Wash, peel, cut, chop, and portion vegetables, fruits, herbs, and other ingredients as instructed.
- Assist with preparing meat, poultry, and seafood under supervision, using separate equipment and safe handling practices.
- Measure ingredients according to standard recipes and production requirements.
- Prepare basic pastes, garnishes, marinades, and other supporting items as assigned.
- Keep ingredients, utensils, and equipment ready before each service.
- Follow the preparation list and inform the senior chef promptly about shortages or delays. 2. Cooking and Service Support
- Assist senior chefs with basic cooking tasks appropriate to training and experience.
- Follow approved recipes, quantities, cooking methods, and presentation instructions.
- Support breakfast, restaurant, banquet, and room-service preparation as assigned.
- Prepare and replenish accompaniments, garnishes, and buffet items under supervision.
- Coordinate with the kitchen team to complete orders accurately and on time.
- Obtain approval from the responsible chef before sending out dishes when required.
- Never change recipes, substitute ingredients, or handle unfamiliar equipment without guidance. 3. Food Safety and Personal Hygiene
- Maintain clean uniforms, suitable footwear, trimmed nails,



and proper hair restraint.
- Wash hands correctly and regularly, particularly after handling raw food, waste, or cleaning materials.
- Prevent cross-contamination by separating raw and cooked foods and using designated boards, knives, and containers.
- Follow kitchen procedures for cooking, cooling, reheating, and storing food.
- Label and date prepared items and follow FIFO/FEFO stock rotation.
- Immediately report spoiled ingredients, suspected contamination, pest activity, or unsafe storage conditions.
- Inform the supervisor about illness, cuts, or symptoms that could affect safe food handling.
- Follow allergy instructions carefully and refer all uncertainty to the senior chef. 4. Cleaning and Equipment Care
- Keep workstations clean and organised throughout the shift.
- Clean and sanitise preparation surfaces, utensils, and assigned equipment.
- Complete opening, closing, and scheduled cleaning duties.
- Dispose of waste in designated bins and keep preparation areas clear.
- Operate knives, burners, fryers, and electrical equipment only after receiving instruction.
- Report equipment faults, gas smells, injuries, and unsafe conditions immediately. 5. Stock Control and Waste Reduction
- Use ingredients carefully and follow prescribed portion sizes.
- Check the condition and quantity of ingredients issued to the section.
- Store food promptly in the correct location and covered containers.
- Report low stock early enough to support uninterrupted service.
- Record or report spoilage, preparation mistakes, and food wastage.
- Reuse suitable ingredients only according to approved food-safety procedures. 6.



Teamwork and Discipline
- Report on time and attend kitchen briefings.
- Follow the kitchen reporting structure and carry out reasonable assigned duties.
- Communicate clearly and respectfully with chefs, service staff, and cleaning staff.
- Accept feedback and apply corrections consistently.
- Remain focused during busy service periods.
- Complete a proper handover covering pending preparation, available stock, and shortages.
- Support other kitchen sections when directed and continue developing cooking skills. Qualifications and Experience
- A food production, culinary, or hotel management qualification is preferred.
- Freshers with basic practical training and the right attitude may apply.
- Previous experience as a kitchen trainee, kitchen assistant, or Commis III is an advantage.
- Basic knowledge of ingredients, knife handling, kitchen hygiene, and cooking methods is desirable. Required Skills and Qualities
- Willingness to learn and follow instructions.
- Good personal hygiene and a responsible approach to food safety.
- Ability to work efficiently while maintaining accuracy.
- Punctuality, honesty, discipline, and respect for colleagues.
- Ability to carry out routine kitchen duties safely, with reasonable accommodation where required.
- Availability for rostered shifts, weekends, and holidays. Performance Expectations Performance will be assessed on preparation readiness, food-safety compliance, consistency, cleanliness, portion control, waste reduction, attendance, teamwork, and progress in learning assigned tasks. Career Progression Commis III → Commis II → Commis I → Demi Chef de Partie, based on demonstrated skills, performance, and available opportunities. Salary, duty hours, weekly rest, advantages, and overtime arrangements will be stated clearly in the employment offer. Pay: ₹10,000.00
- ₹18,000.00 per month

Benefits:
- Food provided Work

Location:
In person

📌 Commis 3 (Agasteeswaram)
🏢 Seaview kanyakumari
📍 Agasteeswaram