Commi 2

Job Description : Commi II and Commi III

A Commis II (Line Chef) is a foundational culinary role responsible for assisting senior chefs. They execute mise-en-place (prep work), maintain food safety standards, and prepare and plate menu items according to established recipes. This role bridges entry-level prep tasks and higher-level cooking duties.

Key Responsibilities

• Food Preparation: Assist with preparing basic food items, chopping ingredients, and following precise recipes to avoid wastage.

• Mise-en-Place: Prepare your assigned station before service so senior chefs can cook efficiently.

• Hygiene & Sanitation: Clean and sanitize your workstation, refrigerators, and counters. Ensure food is labeled, dated, and stored correctly using the FIFO (First In, First Out) method.

• Stock Management: Monitor inventory, report depleted ingredients to a senior chef, and assist with stock deliveries.

• Collaboration: Support senior chefs during peak service hours, help plate dishes, and assist at buffet or grill stations if required.

Qualifications & Requirements

• Education: A diploma, certification in culinary arts, or equivalent vocational training.

• Experience: Typically 1–3 years of previous experience in a professional kitchen.

• Knowledge: Strong understanding of basic food hygiene, safe food handling, and kitchen safety.

• Physical & Soft Skills: Ability to stand for long periods, work efficiently in a fast-paced, high-pressure environment, and a strong willingness to take direction

• It is a Full Time కుక్ / చెఫ్ job for candidates with 1 - 3 years of experience.