Commis III - Indian Cuisine

Prepare ingredients by portioning, chopping, storing, and weighing items according to recipes and quality standards. Cook food using ovens, stoves, grills, microwaves, and fryers while monitoring temperature and testing for doneness. Wash, peel fruits and vegetables, and operate kitchen equipment while maintaining a clean, disinfected workspace. Set up and break down work stations, serving food in proper portions onto receptacles. Adhere to safety policies by reporting maintenance needs, accidents, and injuries to the manager. Maintain professional appearance and confidentiality while supporting team goals and listening to employee concerns. Stand, sit, or walk for extended periods and lift objects up to 25 pounds. Complete required safety training and certifications.