Line Chef Commis 1

Job Description (JD) - Commis IPosition: Commis I (Kitchen)

Department: Food Production / Kitchen Operations

Reports To: CDP (Chef de Partie) / Sous Chef / Executive Chef

Job PurposeTo assist in the preparation, cooking, and presentation of food as per standard recipes and quality standards while maintaining hygiene, food safety, and kitchen cleanliness.

• Key ResponsibilitiesPrepare ingredients such as vegetables, meats, and other items as directed by senior chefs.
• Assist in cooking and food preparation according to established recipes and SOPs.
• Ensure food quality, taste, and presentation standards are maintained.
• Follow food safety, hygiene, and sanitation standards at all times.
• Maintain cleanliness of workstations, utensils, and kitchen equipment.
• Store food items properly and monitor stock rotation (FIFO).
• Support senior chefs during service hours to ensure timely food delivery.
• Report any equipment malfunction or food quality concerns immediately.
• Minimize food wastage and ensure efficient utilization of resources.
• Comply with company policies, health & safety requirements, and grooming standards.
• Required Skills & CompetenciesBasic knowledge of food preparation and cooking techniques.
• Understanding of food hygiene and HACCP principles.
• Ability to work in a fast-paced environment.
• Good teamwork and communication skills.
• Willingness to learn and follow instructions.
• Ability to work flexible shifts, weekends, and holidays.
• Qualification & ExperienceDiploma/Certificate in Hotel Management, Culinary Arts, or related field preferred.
• 1-3 years of experience in a hotel, restaurant, healthcare, or institutional kitchen.
• Freshers with relevant culinary training may also be considered.
• Key Performance Indicators (KPIs)Food quality and consistency.
• Adherence to hygiene and food safety standards.
• Timely completion of assigned kitchen tasks.
• Reduction in food wastage.
• Teamwork and discipline.