COMMIS 1 — F&B Production

We are looking for a skilled and enthusiastic Commis 1 to support kitchen operations

Age

18 to 35 years

1–3 years of experience in a restaurant, café, hotel, commercial kitchen, or similar environment preferred.

Previous experience as a Commis 1, Commis 2, or equivalent kitchen role is an advantage.

Diploma / Certificate in Hotel Management, Culinary Arts, or Food Production preferred.

Relevant kitchen experience and practical skills will also be considered.

Working hours

10 hrs

Salary

Negotiable plus performance incentive, shared staff accommodation, food, uniform, and laundry.

Food Preparation

Prepare food items according to approved recipes, SOPs, and portion standards.

Carry out mise en place and ensure ingredients are prepared and ready for service.

Follow proper preparation, cooking, and presentation techniques.

Maintain consistency in taste, quality, and portion sizes.

Ensure food is prepared within required service times.

Kitchen Operations

Support the Chef in daily kitchen operations.

Maintain an organised and efficient workstation.

Coordinate with other kitchen team members during service.

Assist with opening, service, and closing kitchen duties.

Work efficiently during busy operating periods.

Food Quality

Follow recipes and preparation standards consistently.

Check the quality and freshness of ingredients before use.

Ensure proper presentation of food items.

Report any quality or ingredient concerns to the Chef.

Minimise errors, rework, and food wastage.

Hygiene & Food Safety.

Maintain high standards of personal hygiene and grooming.

Keep workstations, utensils, equipment, and kitchen areas clean and sanitised.

Follow food-safety procedures for storage, preparation, cooking, and handling.

Prevent cross-contamination through proper handling practices.

Follow temperature-control and food-storage procedures.

Stock & Storage

Assist with receiving, checking, and storing kitchen ingredients.

Follow FIFO principles and proper product rotation.

Ensure ingredients are labelled and stored correctly.

Inform the supervisor of low-stock, damaged, or expired products.

Handle ingredients carefully to minimise wastage.

Kitchen Equipment

Use kitchen equipment safely and correctly.

Maintain cleanliness of equipment and work areas.

Report equipment faults or maintenance requirements immediately.

Follow all kitchen safety procedures.

Teamwork

Work closely with other staff, Chef, and service teams.

Support colleagues during peak service periods.

Follow instructions and maintain effective communication.

Training & Development

Continuously improve cooking and food-preparation skills.

Learn and follow recipes, SOPs, and kitchen standards.

Accept feedback from senior team members and improve performance.

Job Types

Full-time, Permanent

Pay

From ₹15,000.00 per month

Benefits

Food provided

Paid time off

Work Location

In person