Indian & Tandoor Commi Chef 1/2/3

Job Descriptions – Commi 1, Commi 2 & Commi 3

Department

Kitchen / Food Production

Industry

Restaurant / Hospitality

Reports To

Sous Chef / Head Chef / Kitchen Supervisor

Location

As per outlet requirement

Commi 1 – Senior Commis Chef

Job Purpose: To independently manage an assigned kitchen section, prepare and cook food according to established recipes and standards, and ensure consistent food quality, presentation and timely service.

Key Responsibilities

Manage the assigned kitchen section and ensure smooth operations during service.

Prepare, cook and present dishes according to approved recipes, portion sizes and plating standards.

Ensure mise en place is completed before service and maintain adequate stock of prepared ingredients.

Guide and supervise Commi 2 and Commi 3 in daily kitchen tasks.

Monitor food quality, taste, texture, temperature and presentation.

Ensure proper storage, labelling, rotation and handling of ingredients.

Follow food safety, hygiene and sanitation standards at all times.

Coordinate with the Head Chef and service team to ensure timely order preparation.

Monitor wastage, portion control and ingredient usage.

Report stock shortages, equipment issues and operational concerns to the senior chef.

Qualifications & Experience

Minimum 2–4 years of experience in a professional restaurant kitchen.

Good knowledge of cooking techniques, recipes and kitchen operations.

Ability to independently manage a kitchen section.

Strong leadership, time management and communication skills.

Commi 2 – Commis Chef

Job Purpose: To support the kitchen operations by preparing ingredients, cooking dishes as instructed, maintaining the assigned workstation and ensuring food is prepared according to restaurant standards.

Key Responsibilities

Assist Commi 1 and senior chefs in daily kitchen operations.

Prepare ingredients through washing, peeling, chopping, cutting, weighing and portioning.

Carry out basic cooking and food preparation tasks as per approved recipes.

Complete mise en place for the assigned section before service.

Ensure food is prepared and presented according to portion and quality standards.

Maintain cleanliness and organisation of the workstation, utensils and equipment.

Store ingredients correctly and follow FIFO (First In, First Out) procedures.

Follow food safety, hygiene and temperature-control practices.

Assist with stock checks and inform senior chefs about shortages.

Support Commi 3 and other kitchen team members when required.

Qualifications & Experience

Minimum 1–2 years of experience in a restaurant or commercial kitchen.

Basic knowledge of food preparation, cooking methods and kitchen hygiene.

Ability to follow recipes, instructions and portion standards.

Willingness to learn and work in a fast-paced kitchen environment.

Commi 3 – Junior Commis Chef

Job Purpose: To assist the kitchen team with basic food preparation, cleaning, mise en place and kitchen support activities while developing essential culinary skills.

Key Responsibilities

Assist senior chefs with daily food preparation and kitchen duties.

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

Measure, weigh and portion ingredients according to recipes.

Prepare basic items under the guidance of Commi 1, Commi 2 and senior chefs.

Arrange and replenish ingredients and supplies at designated workstations.

Maintain cleanliness of kitchen surfaces, utensils, equipment and storage areas.

Follow instructions regarding food handling, storage, labelling and FIFO.

Ensure personal hygiene, grooming and uniform standards are maintained.

Assist with receiving, checking and storing kitchen supplies.

Learn cooking techniques, recipes, plating standards and kitchen SOPs.

Qualifications & Experience

Fresher or 0–1 year of experience in a restaurant kitchen.

Basic culinary knowledge or a relevant culinary course is preferred.

Willingness to learn, follow instructions and work as part of a team.

Good discipline, punctuality and attention to cleanliness.

Common Kitchen Standards – All Commis Levels

All Commis chefs are expected to

Maintain food safety, hygiene and sanitation standards.

Follow approved recipes, SOPs and portion-control guidelines.

Keep the kitchen clean, organised and service-ready.

Prevent food wastage and handle ingredients responsibly.

Maintain professional grooming and discipline.

Work collaboratively with the kitchen team during peak service.

Report unsafe conditions, equipment faults and food-quality concerns promptly.

Key Performance Indicators (KPIs)KPI Performance Expectation Food quality Consistent taste, quality and presentation Order turnaround Timely preparation during serviceRecipe compliance Accurate recipes and portion sizes HygieneCompliance with food safety and sanitation SOPsWastage controlMinimum avoidable food and ingredient wastage Mise en placeSection readiness before serviceTeamworkEffective coordination and support

Role distinction: Commi 1 independently manages a section and guides junior staff; Commi 2 performs regular food preparation and cooking with limited supervision; Commi 3 supports basic preparation and develops culinary skills under supervision.

Pay

₹12,000.00 - ₹25,000.00 per month

Benefits

Food provided

Work Location

In person