Commi -1, commi -2, commi- 3

**Key Responsibilities**:
**General job guidelines and responsibilities**:

- Always arrive at least 5 minutes before your scheduled time.
- Always work with a clean uniform.
- Check your duties for the day by reviewing prep list, cooler pull list, etc.
- Get organized and plan your day before beginning your work.
- Sanitize and clean your work area.
- Clean as you go - maintain a clean station and work area THROUGH OUT THE DAY.
- Follow the recipes - ensure the quality and consistency of every batch recipe that goes from our kitchen.
- Be a team player - support and assist your fellow team members whenever possible.
- Ensure that all slicers, scales, refrigeration and cooking equipment are operating correctly and at the proper temperature.
- Report any broken or malfunctioning equipment to the (chef or manager).
- ALWAYS follow safe food handling practices.
- Maintain your daily and weekly sanitation and maintenance schedules.
- Never store raw poultry, meat or fish products above cooked or ready-to-eat products.
- Maintain a safe, clean and organized workstation and walk way in the prep areas.
- Use our product labelling system to label, date, rotate and store all food products.
- Prepare only what is on the Daily Prep List.
- Clean all equipment and workstations immediately after use.
- Reporting to CDP

**Commis job functions**:
1. Clock in.

2. Get apron and towel.

3. Scrub hands.

4. Sanitise work area with sanitation-solution.

5. Get organized - assemble your tools including cutting board, scale, knives, pans, measuring tools, etc.

6. Review Prep List - prioritise, determine what products are needed to open.

7. Begin working on Prep List items.

8. Don't work on too many items at one time. Limit yourself to 2 products at once.

9. During lunch, provide backup for anything needed on the line.

10. Maintain a clean work area - clean as you go.

11. Do not allow any products to remain in the danger zone (45-140 degrees F / 7 - 60 degrees C) for more than one hour before being prepared.

12. When all Prep List items are complete, have Chef or Manager review and check out.

13. Cleanup:
**Qualities of a good Commis**:
**Efficiency**
**and speed**

A good Commis must work quickly and efficiently to provide the quantity of products needed to keep up with our volume of business.

**Organisation**
**and focus**

A good Commis stays focused on one or two tasks at a time and completes those tasks before moving on to something else. The workstation is not cluttered, when one task is finished, utensils, tools and equipment are cleaned and put away if not needed.

**Attention to cleanliness**
**and sanitation**

Much of a Commis's job is involved with maintaining standards of cleanliness in the kitchen. A good Commis must be aware of our cleaning and sanitation standards and must maintain them consistently.

**Always a**
**team player**

A good Commis is always aware of what's going on in the kitchen and is ready and willing to help others get the job done.

**Job Types**: Regular / Permanent, Fresher

**Benefits**:

- Health insurance
- Leave encashment
- Provident Fund

Schedule:

- Evening shift
- Flexible shift
- Morning shift
- Night shift
- Weekend availability

Supplemental pay types:

- Quarterly bonus

Ability to commute/relocate:

- LULUMall, Lucknow, Uttar Pradesh: Reliably commute or planning to relocate before starting work (required)

**Education**:

- Diploma (preferred)

**Experience**:

- total work: 1 year (preferred)

**Language**:

- English (required)

Shift availability:

- Day Shift (preferred)
- Night Shift (preferred)
- Overnight Shift (preferred)