Continental Commis 3 – Key Responsibilities (Cafe)
Prep work – Wash, peel, cut, and portion vegetables, fruits, and continental ingredients as per standard recipes.
Basic cooking support – Assist Commis 1/2 and Chef de Partie with sauces, soups, salads, sandwiches, and simple continental dishes.
Station upkeep – Maintain cleanliness and organization of the assigned kitchen station (mise en place).
Stock handling – Receive, store, and rotate ingredients (FIFO) to reduce wastage.
Equipment care – Operate and clean basic kitchen equipment (grills, ovens, mixers) safely.
Hygiene & safety – Follow FSSAI food safety standards, personal hygiene, and HACCP protocols.
Order execution – Prepare simple items independently during peak hours under supervision.
Plating support – Assist in basic plating and garnishing for continental dishes.
Inventory reporting – Inform seniors about low stock or spoiled ingredients.
Team coordination – Support smooth kitchen flow by coordinating with servers and senior chefs.