Job Title: Commis III
Department: Food & Beverage Production (Kitchen)
Reports To: Chef de Partie / Sous Chef
Job Summary
The Commis III is an entry-level kitchen team member responsible for assisting in food preparation, maintaining cleanliness, and supporting senior chefs in daily kitchen operations while following food safety and hygiene standards.
Key Responsibilities
Assist in the preparation of ingredients, including washing, peeling, chopping, and portioning.
Support chefs in basic cooking and food preparation tasks.
Maintain cleanliness and organization of the assigned work area.
Follow standard recipes and instructions provided by senior chefs.
Ensure proper storage, labeling, and rotation of food items (FIFO).
Maintain personal hygiene and adhere to food safety standards.
Operate kitchen equipment safely and responsibly.
Assist with receiving and storing kitchen supplies.
Report equipment faults or safety hazards to the supervisor.
Perform any other duties assigned by the Head Chef.
Qualifications
Basic knowledge of food preparation and kitchen operations.
Certificate or Diploma in Hotel Management/Culinary Arts is preferred.
Freshers or candidates with up to 1 year of kitchen experience may apply.
Skills Required
Willingness to learn.
Teamwork and cooperation.
Time management.
Basic food hygiene knowledge.
Ability to work in shifts.
Pay: From ₹15,000.00 per month
Benefits:
- Food provided
- Provident Fund
Work Location: In person
