COMMIS I
DEPARTMENT: Kitchen (Back of House)
REPORTING TO: Sous Chef, Head Chef
RESPONSIBLE FOR: Food preparation, section support, stock control, quality standards, and assisting in daily kitchen operations.
OBJECTIVE: To ensure all assigned preparation and production tasks are completed according to company standards while maintaining food quality, consistency, cleanliness, and food safety.
MAIN RESPONSIBILITIES:
- Arrive on time in full uniform and maintain grooming standards.
- Execute daily prep and production tasks according to recipes and specifications.
- Prepare sauces, dressings, garnishes, proteins, and other menu components.
- Maintain section readiness before and during service.
- Monitor product quality, freshness, and portion standards.
- Ensure all food items are labeled, stored, and rotated correctly using FIFO.
- Assist in stock control, inventory counts, and ordering requirements.
- Support chefs during service and assist with training junior kitchen staff.
- Verify ingredient quality before use and report shortages or spoilage.
- Ensure workstation, equipment, and storage areas meet cleanliness standards at all times.
- Complete opening, closing, and deep-cleaning procedures.
- Report equipment faults, maintenance issues, and safety concerns immediately.
- Assist the Sous Chef and Head Chef in achieving daily operational objectives.
FOOD SAFETY & HYGIENE:
- Maintain and promote the highest standards of food safety and personal hygiene at all times.
- Ensure all food preparation follows company recipes, storage standards, and shelf-life guidelines.
- Verify that all products are correctly labeled, dated, and rotated according to FIFO procedures.
- Monitor assigned areas for compliance with food safety and sanitation standards.
- Ensure allergen procedures and cross-contamination controls are strictly followed.
- Maintain cleanliness and organization of all workstations, equipment, and storage areas.
- Report and address food safety concerns immediately.
- Assist in maintaining temperature logs and food safety documentation as required.
HEALTH & SAFETY:
- Ensure that all potential and real hazards are reported immediately and rectified.
- Be fully conversant with all departmental Fire, Health and Safety, Food and Hygiene requirements.
- Ensure safe use of equipment, tools, and cleaning chemicals.
- Follow all kitchen safety procedures and emergency protocols.
- Report accidents, injuries, or unsafe conditions immediately.
GENERAL:
- Work collaboratively with all kitchen and restaurant team members.
- Support Sous Chefs and Head Chefs in achieving daily operational goals.
- Assist with training and mentoring junior kitchen staff.
- Attend all required meetings, training sessions, and departmental briefings.
- Follow and uphold all company policies, SOPs, and operational standards.
- Contribute to a positive, professional, and team-oriented kitchen culture.
- Carry out additional duties assigned by the Sous Chef, Head Chef, or Management as required.
NOTE: This document reflects the job content at time of writing and will be subject to periodic change in light of changing operational and environmental requirements.
Pay: ₹12,571.83 - ₹25,062.00 per month
Ability to commute/relocate:
- Bandra West, Mumbai, Maharashtra: Reliably commute or planning to relocate before starting work (Preferred)
Experience:
- Kitchen: 3 years (Required)
Work Location: In person
