Commis ( 3)

Company: Caterspoint Job Description: Commi III – Kitchen OperationsDepartment: Operations (Kitchen)

Reporting To: Commi II / Outlet Manager

Work Location: Any Caterspoint Cloud Kitchen

Experience Required: 6 months – 1 year (preferred)

Qualification: Basic culinary training / F&B production course preferred

Position Summary:Commi III is responsible for supporting kitchen operations through accurate food preparation, mise-en-place, cleaning, and adherence to Caterspoint’s quality and hygiene standards. This role serves as the foundation of kitchen execution, ensuring all recipes and processes are followed as per SOPs to maintain taste, hygiene, and efficiency.

Key Responsibilities:1. Food Preparation & Production Support- Perform cutting, chopping, portioning, and basic prep as per recipe sheets.

- Maintain station readiness before and after shift — all mise-en-place completed.

- Follow recipe and portion sizes strictly as defined in the training manual and kitchen SOP.

- Assist Commi II and CDP during production hours with smooth workflow and coordination.

- Ensure labeling, storage, and FIFO of raw materials.

2. Hygiene & Sanitation- Maintain 100% compliance with FSSAI & FSMS hygiene standards.

- Clean workstations, utensils, and equipment after every batch or shift.

- Follow color-coded chopping board usage and cleaning schedules.

- Maintain proper grooming standards — gloves, apron, hairnet, shoes, and nails.

- Participate in daily hygiene checks conducted by Outlet Manager.

3. Operational Discipline- Report any shortage, damage, or deviation of materials to Commi II or Manager immediately.

- Maintain daily prep log and quantity consumption records accurately.

- Support the team in timely dispatch during rush hours, minimizing KPT delays.

- Follow shift checklist for opening, mid-shift, and closing activities.

4. Coordination & Teamwork- Coordinate with packaging, helper, and delivery teams for smooth handover.

- Cooperate with fellow Commis and follow instructions from seniors.

- Attend daily briefings and training sessions by the Outlet Manager or Trainer.

5. Learning & Growth- Participate in product training and assessment programs.

- Learn recipe and product specifications for menu items across categories.

- Show progress towards promotion to Commi II through consistent performance and hygiene compliance.

Key Deliverables:• Recipe adherence ≥ 98% accuracy per SOP

• Portion variance ≤ 2%

• FIFO compliance 100% adherence

• Hygiene audit score ≥ 90%

• Prep time accuracy 100% readiness as per production plan

• Waste generation ≤ 1% of food cost

• Attendance & punctuality ≥ 95%

• Grooming & discipline 100% compliance

Tools / Systems:• Kitchen SOP sheets

• FSMS hygiene checklist

• Prep log sheets

• Supplynote (for material receipt and consumption entries)

• Labeling tools & temperature logs

Cadence / Reporting Frequency:• Station Prep Checklist – Per Shift (Outlet Manager)

• Hygiene Audit – Daily (ROM / QA Auditor)

• FIFO & Label Verification – Daily (Commi II / CDP)

• Training Attendance – Weekly (Trainer / Field Manager)

• Product Recertification – Monthly (Training Team)

Growth Path:Commi III → Commi II → Commi I 

Behavioural Competencies:- Discipline and hygiene consciousness

- Willingness to learn and adapt

- Respect for hierarchy and teamwork

- Consistency and accountability

- Communication and attitude aligned with Caterspoint’s operational values