Job Description – Asian Commis (Commis I / II / III)Position Summary
The Asian Commis is responsible for assisting in the preparation, cooking, and presentation of authentic Asian cuisine while maintaining the highest standards of food quality, hygiene, and kitchen safety. The role supports the Chef de Partie and Sous Chef in ensuring smooth day-to-day kitchen operations.
Key Responsibilities
- Prepare and cook Asian dishes as per standardized recipes and portion specifications.
- Assist in the preparation of mise en place before service.
- Maintain consistency in taste, quality, and presentation of all dishes.
- Ensure all food preparation is completed within the required timelines.
- Follow food safety, hygiene, and sanitation standards at all times.
- Maintain cleanliness of workstations, kitchen equipment, and storage areas.
- Monitor stock levels and report shortages to the Chef de Partie.
- Store and label food items correctly following FIFO and FEFO procedures.
- Minimize food wastage and ensure efficient utilization of ingredients.
- Assist in receiving, checking, and storing kitchen supplies.
- Follow kitchen SOPs, recipes, and quality standards.
- Work effectively with the kitchen team during busy service periods.
- Comply with all company policies, safety regulations, and grooming standards.
Qualifications
- Certificate or Diploma in Hotel Management or Culinary Arts preferred.
- Basic knowledge of Asian cuisine and cooking techniques.
- Knowledge of food hygiene and kitchen safety standards.
Experience
- Commis III: 0–1 year of experience in an Asian kitchen.
- Commis II: 1–2 years of relevant experience.
- Commis I: 2–4 years of experience in Asian cuisine in hotels or restaurants.
Skills Required
- Knowledge of Asian ingredients, sauces, and cooking methods.
- Knife handling and food preparation skills.
- Time management and multitasking ability.
- Teamwork and communication skills.
- Ability to work under pressure.
- Attention to detail and commitment to quality.
- Positive attitude and willingness to learn.
Reporting To
- Chef de Partie (CDP)
- Sous Chef
- Executive Chef
Working Conditions
- Flexible shifts, including weekends and public holidays.
- Ability to stand for long hours and work in a fast-paced kitchen environment.
Pay: ₹18,000.00 - ₹22,000.00 per month
Benefits:
- Food provided
- Leave encashment
- Provident Fund
Work Location: In person
