Commis III - Kitchen Operations at Caterspoint Futuristic Foods

About Caterspoint

Caterspoint Futuristic Foods operates multiple cloud kitchens focused on delivering high-quality culinary experiences by adhering to strict hygiene and operational standards.

Role Summary

The Commis III plays a vital role in kitchen operations by aiding in food preparation, mise-en-place, and maintaining cleanliness while strictly following Caterspoint's quality and food safety protocols. This position upholds kitchen efficiency, recipe accuracy, and hygiene compliance, forming the foundation for smooth kitchen execution.

Key Responsibilities

• Execute food preparation tasks such as cutting, chopping, and portioning as per defined recipes and standards.
• Ensure readiness of the workstation before and after shifts by completing all mise-en-place.
• Assist senior kitchen staff during production to maintain workflow and coordination.
• Adhere strictly to recipe guidelines and portion sizes outlined in training materials and SOPs.
• Manage raw materials with proper labeling, storage, and FIFO principles.
• Maintain 100% compliance with FSSAI and FSMS hygiene standards.
• Clean all utensils, equipment, and workstations after each batch or shift.
• Follow color-coded chopping board protocols and maintain proper grooming including wearing gloves, apron, hairnet, and closed shoes.
• Report shortages, damages, or deviations in materials immediately to senior staff.
• Maintain accurate logs of daily prep and material consumption.
• Support timely order dispatch and minimize kitchen process time delays during peak hours.
• Coordinate effectively with packaging, helper, and delivery teams for seamless handover.
• Participate in daily briefings, training sessions, and hygiene audits.
• Engage in ongoing learning, product training, and assessments to enhance skills and progress towards promotion.

Performance Metrics

• At least 98% adherence to recipes and SOP accuracy.
• Portion size variance maintained within 2%.
• Complete compliance with FIFO rules.
• Hygiene audit scores of a minimum of 90%.
• Preparation time aligns exactly with production scheduling.
• Food waste kept below 1% of total food cost.
• Attendance and punctuality rate 95% or higher.
• Consistent grooming and discipline as per company standards.

Tools & Systems Used

• Kitchen Standard Operating Procedure (SOP) documents
• Food Safety Management System (FSMS) hygiene checklists
• Preparation log sheets and supply notes for inventory tracking
• Labeling and temperature monitoring tools

Reporting & Training Cadence

• Station prep checklists submitted each shift to Outlet Manager
• Daily hygiene audits by Quality Assurance Auditors
• FIFO and labeling verification performed daily with senior kitchen staff
• Weekly training attendance tracked by Trainer or Field Manager
• Monthly product recertification by the training team

Growth Opportunity

Career progression path from Commis III to Commis II, and then to Commis I based on consistent performance, skill development, and hygiene compliance.

Behavioral Expectations

• Strong discipline and commitment to hygiene standards
• Eagerness to learn and adapt to new processes
• Respect for team hierarchy and collaboration
• Consistency, accountability, and positive communication

Additional Information

Workplace: Any Caterspoint Cloud Kitchen within Delhi-NCR region.
Experience Required: 6 months to 1 year preferred.
Educational Qualification: Basic culinary training or F&B production course is preferred.
Salary Range: Rs. 10,000 to 16,000 per month.