Indian Commi1/Commi2

A Commis I and Commis II in Indian hospitality both assist in food preparation, cooking, and presentation, but the Commis I is more senior, responsible for more complex tasks and mentoring junior staff. Commis II duties focus on foundational tasks like preparing ingredients, cooking basic dishes, and maintaining a clean station, while Commis I takes on more responsibility, including overseeing specific sections and ensuring standards are met.

Commis II

• Ingredient preparation: Wash, peel, and chop vegetables and fruits; measure ingredients accurately.
• Basic cooking: Prepare basic salads and sauces as instructed.
• Station maintenance: Set up work stations with necessary ingredients and equipment; maintain a clean and sanitized work area.
• Hygiene and safety: Adhere to food safety and sanitation guidelines.
• Stock management: Receive deliveries and assist with inventory checks.
• Learning: Learn menus, recipes, and preparation techniques from senior chefs.

Commis I

• Advanced preparation: Prepare a wider range of dishes and ingredients, including specific regional Indian or continental cuisines.
• Mentorship: Mentor and guide Commis II staff and trainees.
• Quality control: Ensure all food is prepared to high-quality standards and follows standardized recipes and portion control.
• Kitchen operations: Support senior chefs in daily kitchen operations and during peak service.
• Inventory and waste management: Monitor inventory levels within a specific section and minimize wastage.
• Station management: Ensure a specific section of the kitchen is clean, organized, and fully stocked.

Job Type: Full-time

Pay: ₹9, ₹18,000.00 per month

Benefits:

• Food provided
• Paid time off

Work Location: In person