Complete daily mise en place according to the prep plan. Check ingredient availability and flag shortages to the CDP/team before service. Prepare proteins, vegetables, grains, sauces, and dressings using FOJO recipe cards and standard batch quantities.

Assemble bowls, salads, wraps, and meal boxes. Check taste, presentation, and portion weight before handover. Manage tickets at your station, replenish prep during service, and communicate delays or unavailable items promptly.

Verify items, customisations, sides, and sauces against the order ticket before packing and dispatch. Follow kitchen SOPs for hygiene, temperature checks, allergen handling, and veg and non-veg segregation. Label and date ingredients, rotate stock by expiry, record wastage, and complete station cleaning and closing checks.

Guide

Commis II and III team members on prep methods, recipe execution, and portion standards.

📌 Line Chef Commis 1 (Hyderabad)
🏢 Double K Culinary Creations
📍 Hyderabad