Commi 1 - Kolkata

The Continental Commi 1 is responsible for preparing cooking and presenting a variety of continental dishes in accordance with the restaurants standards. This role requires a high level of culinary skill attention to detail and the ability to work efficiently in a team. The Commi 1 should also assist with inventory management maintain cleanliness in the kitchen and support junior kitchen staff.

1. Food Preparation & Cooking:

   • Prepare ingredients and cook continental dishes according to the restaurants recipes and standards.
   • Work with different stations such as sauces grills or pastries depending on the restaurants menu.
   • Ensure the food is prepared to the highest quality both in taste and presentation.
   • Assist in the preparation of mise en place (prepreparation of food) to ensure smooth service.

2. Station Management:

   • Oversee and manage a designated section of the kitchen such as the grill sauces or cold kitchen.
   • Ensure all dishes are ready for service on time and meet quality expectations.
   • Help with the training and development of Commis 2 and kitchen assistants.

3. Quality Control & Presentation:

   • Ensure that all dishes are presented according to the restaurants standards.
   • Maintain a clean and organized work area ensuring all equipment is used properly.
   • Monitor food quality throughout the day to ensure consistency.

4. Health & Safety Compliance:

   • Adhere to food safety and hygiene regulations in the kitchen at all times.
   • Follow the restaurants sanitation policies and ensure cleanliness in food preparation areas.
   • Assist with the monitoring of stock rotation ensuring that food is properly stored to avoid spoilage.

5. Collaboration:

   • Work closely with other chefs kitchen staff and frontofhouse staff to ensure smooth operations.
   • Take direction from senior chefs (Sous Chef Head Chef) and assist in executing menu items efficiently.
   • Communicate any issues or concerns about ingredients equipment or food quality to the Sous Chef or Head Chef.

6. Inventory Management:

   • Assist in receiving and checking deliveries of ingredients and supplies.
   • Help with stock control ensuring that the necessary ingredients are available and properly stored.
   • Report low stock or damaged goods to the Head Chef.

7. Training & Development:

   • Help mentor junior chefs or kitchen assistants providing guidance on techniques and procedures.
   • Maintain a positive and collaborative attitude within the kitchen.
     
     
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