Commi I

Brik Oven; Bengaluru; On-site; INR 180,000 - 300,000; Full time

Job summary

Brik Oven in Bengaluru, India, is seeking a Commis-I to assist the chef de partie in preparing foods and managing basic kitchen tasks. You will perform essential prep, maintain hygiene, support with orders and budgeting, and help plan menus.

The role includes training new staff, ensuring mise en place, cost control, and safe, timely service in a busy restaurant. The candidate will work under the Production department, contributing to quality and efficiency in daily kitchen operations.

Qualifications

• Must maintain high levels of personal hygiene and cleanliness.
• Flexible to work in 24-hour rotating shifts.
• Ability to work well under pressure in a busy kitchen.
• Knowledge of checking quality of goods and ingredients.
• Works effectively in a team environment.
• Demonstrates adaptability to varied tasks.
• Strong time management during service periods.
• Proficient culinary skills in a fast-paced kitchen.

Responsibilities

• Assist chef de partie in the preparation of different foods.
• Perform basic kitchen prep tasks and organization.
• Maintain health and safety standards, including hygiene.
• Assist with ordering supplies and budget control.
• Assist in selection and training of kitchen staff.
• Assist with planning of menus.
• Ensure mise en place is ready on time and in sufficient quantity.
• Help control food costs and pilferage.
• Report health or safety hazards to seniors in charge.
• Maintain cleanliness of utensils, small ware and equipment.
• Assist with preparation, cooking and presentation of foods.
• Enforce health and safety standards in the kitchen.
• Ensure customers are served quality food in a timely manner.
• Carry out other duties as directed by superiors.

Skills

Cleanliness

Shift flexibility

Work under pressure

Quality control

Teamwork

Adaptability

Time management

Culinary skills

Job description

• Assists and supports the chef de partie in the preparation of different foods
• The commis chef must also perform many basic tasks of food preparation and organization in the kitchen.
• The commis chef must maintain high standards of health and safety, including personal hygiene.
• Assists in all kitchen related activities including ordering for supplies and budget control
• Assist with the selection and training of other kitchen staff
• Assists with the planning of menus
• The commis chef must also perform many basic tasks of food preparation and organization in the kitchen.
• Ensure that the mis en place is ready on time and in sufficient quantity as per the sales forecast.
• Help control food cost and pilferage.
• Inform day to day problems to the superiors.
• Report any health or safety hazards to the DCDP/ CDP/Sous chef/ unit Head Chef Chef.
• Maintains cleanliness, hygiene and sanitation of all utensils, small ware and equipment in his section
• Assists with the preparation, cooking and presentation of different foods in the restaurant
• Assists with the enforcement of health and safety standard within the kitchen
• Ensures that customers are served quality food and in a manner that is timely
• Carry out any other duties as and when directed by superiors.

JOB TITLE: Commi-I

DEPARTMENT: Production

REPORTING TO: Demi Chef de partie

Job Description

• Assists and supports the chef de partie in the preparation of different foods
• The commis chef must also perform many basic tasks of food preparation and organization in the kitchen.
• The commis chef must maintain high standards of health and safety, including personal hygiene.
• Assists in all kitchen related activities including ordering for supplies and budget control
• Assist with the selection and training of other kitchen staff
• Assists with the planning of menus
• The commis chef must also perform many basic tasks of food preparation and organization in the kitchen.
• Ensure that the mis en place is ready on time and in sufficient quantity as per the sales forecast.
• Help control food cost and pilferage.
• Inform day to day problems to the superiors.
• Report any health or safety hazards to the DCDP/ CDP/Sous chef/ unit Head Chef Chef.
• Maintains cleanliness, hygiene and sanitation of all utensils, small ware and equipment in his section
• Assists with the preparation, cooking and presentation of different foods in the restaurant
• Assists with the enforcement of health and safety standard within the kitchen
• Ensures that customers are served quality food and in a manner that is timely
• Carry out any other duties as and when directed by superiors.

Additional Responsibilities

COMPETENCIES

• Should have a high level of personal cleanliness
• Be flexible enough so as to be able to work in 24 hour rotating shifts Excellent management and organizations skills
• Works well when under pressure.
• Must be knowledgeable in checking quality of goods
• Teamwork
• Adaptability
• Time management skills
• Skilled worker in his specialized cuisine/ area.