Cook (commie 1,2,3 and staff cook)
Commis 1, 2, and 3:
- Commis 1: An entry-level position for cooks with some experience. Typically involved in preparing and cooking dishes according to recipes and instructions. Often responsible for a specific section of the kitchen, such as pastries or sauces.
- Commis 2: A junior-level position with more responsibility than Commis 3. Assists in various kitchen tasks, helps in the preparation of dishes, and may oversee junior staff. Usually specializes in specific areas like appetizers or main courses.
- Commis 3: The most junior level, usually for those starting their culinary career. Performs basic kitchen tasks, assists with food preparation, and learns various cooking techniques under the guidance of senior staff.
Cook (commie 1,2,3 and staff cook)Skills
- Advanced Cooking Techniques: Proficiency in various cooking methods and preparation techniques.
- Menu Knowledge: Understanding of the menu and ability to prepare a range of dishes.
- Leadership: Ability to supervise and train junior staff or other cooks.
- Time Management: Efficiently managing time to ensure timely preparation of meals.
- Inventory Management: Overseeing stock levels, ordering supplies, and managing kitchen inventory.
- Food Safety: Ensuring adherence to food safety standards and hygiene practices.
Cook (commie 1,2,3 and staff cook) Salary
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Commis 1, 2, and 3:
- Commis 1: Typically earns between ₹20,000 to ₹30,000 per month. Entry-level position with growth potential.
- Commis 2: Usually earns between ₹25,000 to ₹35,000 per month. More experienced than Commis 3 and takes on additional responsibilities.
- Commis 3: Generally earns between ₹15,000 to ₹25,000 per month. Junior position with less experience.
