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Open nowPosted 227 days ago

Commis II

SHOTT Amusement Limited12 open roles

Where
Mumbai
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Your applicationOpen nowCommis IISHOTT Amusement Limited · Mumbai

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The clock on this job

Early applications get read.

12.3% of postings close within 7 days. Measured by our own scanner across the market.

Share of postings closed within
  1. 2.1%1 day
  2. 4.5%3 days
  3. 12.3%7 days
  4. 19.3%14 days
  5. 35.6%30 days
  6. 57.8%60 days
This job: posted 227 days ago

The posting

Job Title: Commis II

Department: Food & Beverage

Reports to: Commis I / Chef De Partie / Sous Chef

Experience: Minimum 2-4 years in a similar position

Age Preference: 25 to 38 years old

Education & Certifications:

  • A diploma or certification in Culinary Arts is preferred.
  • Food safety certification (HACCP) is a plus.
  • Previous experience in a restaurant or hotel kitchen is required.

Job Overview:

The Commis II is a mid-level commis chef responsible for assisting in food preparation, ensuring quality control, and supporting the smooth functioning of the kitchen. They work under the supervision of Commis I and senior chefs, gradually developing their skills to take on more responsibilities. A Commis II is expected to be more skilled and independent than a Commis III but still in the learning phase before advancing to Commis I.

Key Responsibilities:

1. Food Preparation & Cooking:

  • Assist in the preparation of ingredients as per kitchen recipes and standards.
  • Handle basic cooking tasks like sautéing, grilling, frying, and steaming.
  • Work on assigned kitchen sections such as hot, cold, bakery, or tandoor.
  • Ensure proper portioning, seasoning, and presentation of dishes.
  • Help prepare stocks, sauces, marinades, and garnishes.

2. Supporting the Senior Kitchen Team:

  • Work closely with Commis I, CDP, and Sous Chef to ensure smooth kitchen operations.
  • Take direction from Commis I and contribute to an efficient workflow.
  • Be adaptable to shift between different sections as required.

3. Hygiene & Kitchen Maintenance:

  • Follow all food safety and hygiene protocols.
  • Maintain a clean and organized workstation at all times.
  • Ensure proper storage of perishable and dry ingredients.
  • Follow HACCP standards for food handling, storage, and disposal.

4. Service & Quality Control:

  • Assist in timely food production during service hours.
  • Ensure dishes are plated according to standard presentation guidelines.
  • Work in coordination with the kitchen and service teams for smooth order execution.

5. Learning & Skill Development:

  • Learn advanced cooking techniques from senior chefs.
  • Develop an understanding of kitchen operations, stock control, and menu planning.
  • Take part in training and development programs to improve culinary skills.

Skills & Qualifications:

✔ Basic to intermediate knowledge of cooking techniques and food preparation.

✔ Ability to work efficiently in a fast-paced kitchen.

✔ Strong attention to detail in food preparation and hygiene.

✔ Willingness to learn and grow under the guidance of senior chefs.

✔ Good teamwork and communication skills to coordinate with the kitchen team.

✔ Understanding of food safety and sanitation guidelines.

✔ Ability to handle pressure during busy service hours.

Growth Opportunities:

A Commis II is a stepping stone to Commis I and later to Chef de Partie (CDP). With experience and skill development, they can take on greater responsibilities in the kitchen.

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