Ajeet Kumar Paswan

(Alara Restaurant)

• Junior Mentorship: A major part of being a Commis 1 is training Commis 2 and 3 staff. You guide them on knife skills, recipe standards, and kitchen etiquette.
• Stock & Cost Control: You are often tasked with inventory checks, identifying what needs to be ordered, and minimizing food waste to maintain the kitchen’s profit margins.
• Quality Control: You act as a final "filter" for the station, ensuring that everything sent to the pass meets the Chef de Partie’s or Sous Chef's expectations.

(iRD/Banquetting)

• Mise en Place: You are responsible for ensuring your station is fully stocked. This includes washing, peeling, chopping vegetables, and preparing basic sauces or stocks.
• Station Management: You will often be assigned to a specific section (e.g., Pastry, Saucier, or Garde Manger). You must keep this area organized, labeled, and hygienically clean.
• Cooking & Plating: Under the guidance of a Chef de Partie (CDP), you will cook basic components of a dish and assist with plating to ensure every plate meets the restaurant's visual standards.
• Inventory & Storage: You handle deliveries, check for ingredient freshness, and ensure the FIFO (First In, First Out) method is used to minimize waste.
• Safety & Hygiene: Maintaining strict HACCP (food safety) standards, including recording fridge temperatures and ensuring no cross-contamination.

(Cold Kitchen)

• Basic Cooking: You may be tasked with simple cooking duties like making basic stocks, boiling pasta, or preparing staff meals (family meal).
• Receiving & Storage: You are often responsible for checking incoming deliveries against invoices, ensuring quality, and storing items correctly using the FIFO (First In, First Out) method.

• Food & Beverage (F&B) Service:
  The Job: You work as a "Trainee Waiter" or "Busser." Tasks include setting tables, polishing glassware, wiping cutlery, and serving water or bread.
• Housekeeping:
  The Job: You assist room attendants. This is physically the hardest part—making beds, scrubbing bathrooms, and restocking minibars.
• Food Production (Kitchen):
  The Job: You act as a Commis 3 Trainee. You do bulk prep—peeling 20kg of onions, chopping vegetables, and cleaning the "Walk-in" fridges.