1. COMMIS 1 – SENIOR COMMISResponsibilities:

- Handle daily kitchen operations in the assigned section.
- Prepare and cook dishes as per standard recipes.
- Manage mise-en-place and food presentation.
- Guide and supervise Commis 2 and Commis 3.
- Maintain food quality, portion control and consistency.
- Monitor stock, storage and FIFO.
- Maintain hygiene and minimise food wastage.
- Ensure smooth and timely food service.

2. COMMIS 2 – COMMIS CHEFResponsibilities:

- Assist senior chefs in daily kitchen operations.
- Prepare vegetables, sauces, gravies and marinades.
- Handle basic cooking and food preparation.
- Maintain mise-en-place for daily service.
- Follow standard recipes and portion sizes.
- Maintain cleanliness and food safety standards.
- Check ingredient availability and report shortages.
- Support the team during busy service hours.

3. COMMIS 3 – JUNIOR COMMISResponsibilities:

- Assist senior chefs with kitchen preparation.




- Wash, peel, cut and chop vegetables.
- Prepare basic mise-en-place.
- Assist in preparation of Indian, Tandoor, Continental and Chinese dishes.
- Maintain cleanliness of kitchen equipment and workstations.
- Follow food storage, labelling and FIFO practices.
- Maintain personal hygiene and grooming.
- Follow instructions and minimise food wastage.
- COMMON SECTION RESPONSIBILITIESIndian: Curries, gravies, dals, rice and Indian starters.
- Tandoor: Kebabs, tikka, naan, roti and marinades.
- Continental: Soups, salads, pasta, sauces and main courses.
- Chinese: Noodles, fried rice, soups, sauces and stir-fried dishes.

All staff must follow FSSAI hygiene standards, kitchen SOPs, teamwork, discipline and food safety practices.

📌 Commis (Commi 1 / 2 / 3) (Noida)
🏢 Anardana Hospitality Private
📍 Noida