Role & responsibilities

Commis I (First-Grade Junior Chef)

- Section Management: Oversees daily production, banquet event operations (BEO), and runs the station independently when the Chef de Partie (CDP) is absent. [1, 2]
- Supervision: Directs, trains, and monitors the work of Commis II and Commis III. [1]
- Mise en Place & Execution: Prepares, cooks, and plates complex menu items to exact recipe and presentation standards. [1]
- Inventory & Ordering: Monitors stock movement, tracks low items, and assists with section-level ordering and cost control. [1, 2]
- Quality & Safety: Enforces HACCP guidelines, logs temperatures, manages FIFO (First-In, First-Out) stock rotation, and maintains clean workstation

Commis II (Second-Grade Junior Chef)

- Food Preparation: Prepares, portions, and cooks designated menu components, sauces, and accompaniments under senior chef supervision.




- Support & Plating: Assists the CDP and Commis I with service plating, garnishing, and bulk or banquet cooking.
- Stock & Labeling: Handles daily and weekly tasks including food labeling, dating, tracking expiry dates, and proper cold-storage placement.
- Supervision: Guides and helps train incoming Commis III staff on basic kitchen routines.
- Cleanliness & Maintenance: Cleans and sanitizes the station, removes safety hazards, and reports equipment defects immediately

Preferred candidate profile

The preferred candidate profiles for these roles reflect the progression from basic culinary competency to independent station management.

📌 Commie 1/2 (Kolkata)
🏢 Kaldi Craft Coffee
📍 Kolkata