కామీ 3

Job Title: Commis III (Commi 3)

Department: Kitchen / Food Production
Reports To: Chef de Partie (CDP) / Sous Chef

Job Summary

The Commis III assists in the preparation and cooking of food under the supervision of senior chefs. This is an entry-level kitchen position focused on learning kitchen operations, maintaining hygiene standards, and supporting the team.

Key Responsibilities

• Assist in the preparation of ingredients, including washing, peeling, cutting, and measuring.

• Prepare basic dishes according to recipes and instructions from senior chefs.

• Maintain cleanliness and organization of the assigned work area.

• Follow food safety, hygiene, and sanitation standards.

• Store food items properly and monitor stock rotation (FIFO).

• Help receive and store kitchen supplies.

• Operate kitchen equipment safely and report any faults.

• Support the kitchen team during busy service periods.

• Minimize food waste and use ingredients efficiently.

Requirements

• Certificate or Diploma in Hotel Management, Culinary Arts, or a related field (preferred).

• 1-3 years of experience in a commercial kitchen.

• Basic knowledge of food preparation and kitchen hygiene.

• Ability to work in a fast-paced environment.

• Willingness to learn and work flexible shifts, including weekends and holidays.

• Good teamwork and communication skills.

Key Skills

• Basic cooking techniques

• Food safety and hygiene

• Time management

• Teamwork

• Attention to detail

• Ability to follow instructions

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