Kitchen Commis (I, II & III) – Entry Level Culinary Positions

About the role

We are looking for motivated individuals to join our kitchen brigade as Commis I, II or III. These entry‑level positions support senior chefs, handle basic to intermediate food preparation and help maintain a clean, safe work environment.

Key responsibilities

• Assist senior chefs with washing, cutting, peeling, portioning and basic cooking tasks.
• Prepare and maintain mise‑en‑place for assigned sections, ensuring readiness before service.
• Learn and apply correct use, handling and maintenance of kitchen equipment and tools.
• Follow food hygiene, sanitation and safety protocols (FSSAI/HACCP basics).
• Support stock receiving, storage, rotation (FIFO) and labeling.
• Maintain cleanliness and organization of work stations and equipment.
• Execute standard recipes, portion sizes and plating basics under supervision.
• Monitor section stock levels and raise requisitions as needed (for Commis II).
• Coordinate with other kitchen sections and service staff for smooth order fulfillment.

Required profile

• Minimum 10+2 education; culinary diploma or degree preferred.
• Freshers eligible for Commis I/III; 1–2 years kitchen experience preferred for Commis II.
• Basic English/Hindi communication skills.
• Physically fit and able to work in a hot, fast‑paced kitchen environment.

Required skills

• Basic knife skills
• Food preparation and portioning techniques
• Kitchen equipment handling and maintenance
• Food hygiene and sanitation compliance
• FIFO stock handling and storage
• Mise‑en‑place preparation
• Plating basics