Department / Division Kitchen Position reports to Sous Chef / Head Chef/ Jr Sous Chef External Interface (Enlist internal & external agencies/ authorities that you are required to deal with while discharging your duty) NA Minimum Qualification (i.e education, training etc.) Undergraduate / Apprentice Minimum Experience Minimum 1 Yrs. Special Skills/Attributes (required for performing the job effectively) Basic knowledge of food preparation and cooking techniques Ability to follow recipes, instructions, and hygiene standards Willingness to learn and support multiple kitchen sections Overall Purpose/Objective Of the job To support the kitchen team in daily operations by preparing ingredients, assisting in cooking processes, and maintaining cleanliness and hygiene within the assigned section. Key Responsibilities (List major responsibilities, that you have, to achieve the key objectives) 1.Operations - Assist Commis I, CDP,



and senior chefs in food preparation across various kitchen sections. - Prepare mise-en-place based on daily operational requirements. - Wash, peel, chop, cut, and prepare basic ingredients as per instructions. - Ensure ingredients are properly labelled, stored, and rotated according to food hygiene guidelines. - Maintain cleanliness of workstations, equipment, and storage areas. - Follow all safety and sanitation procedures when handling food and equipment. - Assist in maintaining portion control and minimizing wastage. - Support the team during service hours in plating, garnishing, and basic cooking. - Ensure grooming, hygiene, and conduct as per restaurant standards. - Report any equipment malfunction or shortage of items to Commis I / CDP. - Work collaboratively with fellow kitchen staff and assist colleagues as required.

📌 Commis Ii (Lucknow)
🏢 The Phoenix Mills
📍 Lucknow