Commis 3

– Commis III - Kitchen Roles & Responsibilites - Execute bulk cooking on ranges gravies, curries, sauces, and proteins — maintaining consistency at volume – Handle cold kitchen operations: salads, dressings, cold appetizers, charcuterie, and cold mise en place – Assist with daily mise en place for hot and cold sections as per production schedules – Manage station inventory — conduct stock checks, maintain par levels, and report shortages to the Sous Chef – Ensure FIFO (First In, First Out) for all raw materials and minimize food wastage – Maintain kitchen station cleanliness and adhere to FSSAI food safety and hygiene standards – Support senior chefs during high-volume service and bulk production runs – Assist in recipe execution, portioning, and plating as per standard recipes – Coordinate effectively with team members across sections for smooth kitchen workflow – Participate in stock-taking, kitchen audits, and daily briefings