Commis 2

Job Description – Commis 2

Department

Kitchen / Production

Industry

Food Production / Industrial Kitchen / Central Kitchen

Reports To

Commis 1 / Demi Chef / Chef de Partie

Location

[Location]

Employment Type

Full-Time

Role Purpose

To support the kitchen production team in ingredient preparation, basic food production, cleaning and workstation activities while following standard recipes, hygiene, food safety and kitchen SOPs.

Key Responsibilities

Preparation & Mise-en-Place

Wash, clean, peel, cut and prepare vegetables, meat and other ingredients as instructed.

Complete daily mise-en-place within the assigned timeline.

Follow correct preparation methods and portioning standards.

Assist in preparing marinades, sauces, gravies and other basic components.

Kitchen Production

Assist Commis 1 and senior chefs in bulk food production.

Carry out basic cooking and preparation activities under supervision.

Follow approved recipes, measurements and production instructions.

Ensure ingredients are available and ready for production.

Food Safety & Hygiene

Maintain personal hygiene and proper grooming standards.

Follow food safety and sanitation procedures.

Prevent cross-contamination.

Follow FIFO/FEFO practices.

Maintain correct storage and labelling of food items.

Keep the workstation clean throughout the shift.

Wastage & Material Handling

Handle raw materials carefully to minimise wastage.

Follow standard cutting and preparation methods.

Store unused ingredients correctly.

Report damaged, expired or poor-quality materials to the senior team member.

Equipment & Safety

Use knives, utensils and basic kitchen equipment safely.

Clean and maintain equipment after use.

Follow kitchen safety procedures.

Immediately report unsafe conditions or equipment problems.

Team Support

Support Commis 1 and senior chefs during peak production.

Assist with cleaning, storage, labelling and movement of food items.

Maintain teamwork and discipline within the kitchen.

Perform other production-related duties assigned by the Chef/Supervisor.

Key Performance Indicators

Timely completion of assigned preparation

Recipe/process compliance

Hygiene and food safety compliance

Preparation wastage

Workstation cleanliness

Attendance and punctuality

Productivity and teamwork

Qualification

10th / 12th pass preferred.

Certificate/Diploma in Food Production or Culinary Arts preferred.

Experience

0–2 years of experience in a kitchen, hotel, restaurant, catering, QSR or food production environment.

Freshers with relevant culinary training may also be considered.

Skills Required

Basic food preparation knowledge

Basic knife skills

Willingness to learn

Hygiene awareness

Ability to follow instructions

Teamwork and discipline

Ability to work in a fast-paced kitchen

Working Conditions

Requires standing for extended periods.

May involve working in hot/cold production areas.

Willingness to work in shifts, weekends and holidays as required.

Must follow all food safety, hygiene and workplace safety standards.

Pay

₹24,000.00 - ₹26,000.00 per month

Benefits

Food provided

Health insurance

Provident Fund

Work Location

In person