Commis I / Commis II (Continental Cuisine)Position
Commis I / Commis II – Continental Cuisine
Location
Sector 79, Mohali
Reports To
Sous Chef / Kitchen Chef
Job Summary
The Commis I / Commis II is responsible for preparing and presenting high-quality continental café cuisine while maintaining consistency, speed, hygiene, and food safety standards. The role supports daily kitchen operations by assisting in food preparation, cooking, mise en place, inventory control, and maintaining an organized workstation.
Working under the guidance of the Sous Chef and Kitchen Chef, the Commis will prepare breakfast, sandwiches, burgers, pasta, salads, appetizers, and other continental dishes according to standardized recipes and presentation guidelines. Depending on experience, the Commis may independently manage assigned kitchen sections during service and assist in training junior kitchen staff.
Key ResponsibilitiesFood Preparation
- Prepare continental café menu items according to standardized recipes and presentation standards.
- Execute breakfast dishes, sandwiches, burgers, wraps, pasta, salads, appetizers, soups, and other continental offerings with consistency.
- Complete daily mise en place before service and ensure preparation stations remain fully stocked.
- Prepare sauces, dressings, marinades, garnishes, and other kitchen preparations.
- Ensure proper portion control and attractive food presentation.
- Maintain consistency in taste, texture, and plating across all dishes.
Kitchen Operations
- Assist in the smooth operation of assigned kitchen sections during service.
- Coordinate with the kitchen team to ensure timely preparation and dispatch of food.
- Monitor ticket times and maintain service efficiency during peak hours.
- Support opening and closing kitchen procedures.
- Report ingredient shortages, equipment issues, and quality concerns to the Sous Chef.
- Assist in training Kitchen Helpers and junior Commis when required.
Food Quality & Hygiene
- Follow all FSSAI food safety and hygiene regulations.
- Maintain clean, organized, and sanitized workstations throughout the shift.
- Ensure proper food storage, labeling, dating, and FIFO (First In, First Out) practices.
- Monitor refrigeration and food holding temperatures.
- Clean kitchen equipment, utensils, and preparation areas after use.
- Minimize food wastage through careful handling and accurate portioning.
Inventory & Cost Control
- Assist with daily inventory counts and stock monitoring.
- Report low stock levels and expired items promptly.
- Store raw materials correctly to maintain freshness and quality.
- Support food cost control through portion accuracy and reduced wastage.
Teamwork & Communication
- Work closely with chefs, stewards, and service staff to ensure smooth kitchen operations.
- Communicate effectively during service to maintain workflow and timely order execution.
- Maintain a professional, respectful, and positive attitude with colleagues.
- Demonstrate willingness to learn new recipes, techniques, and operational procedures.
Required Qualifications
- Diploma or Degree in Hotel Management or Culinary Arts preferred.
- Commis II: 1–2 years of experience in a café, restaurant, or hotel kitchen.
- Commis I: 2–4 years of experience with the ability to independently manage kitchen sections.
- Experience in continental cuisine is preferred.
- Basic understanding of food costing and portion control is an advantage
Working Conditions
- Six-day work week with one rotational weekly off.
Benefits
- Food provided during duty
- Health insurance
- Paid time off (PTO)
Work Location: In person
- Fast-paced commercial café kitchen environment.
- Ability to stand for extended periods and safely operate commercial kitchen equipment.
- Ability to lift kitchen supplies and perform physically demanding tasks when required.
Pay: ₹12,000.00 - ₹18,000.00 per month
Benefits:
- Food provided
- Health insurance
- Paid sick time
- Paid time off
Work Location: In person
