The Commi-II has to play an important role in preparation, cooking and maintaining the quality food production.

Responsible for daily mise-en-place, food production,  maintaining cleanliness and keeping work area at all times in hygienic conditions according to the rules set by unit/company.

Control food stock and food cost in his section.

Ensure that minimum food wastage and spoilage while following the instructions and recommendations from immediate superiors to complete the daily task.
Their main job comprises of cooking on ranges and deliver food up to the satisfaction of guest.

To prepare the food orders as per stipulated time specifications.
To avoid any unnecessary wastages, train new recruits, Industrial Trainees, Job Trainees and apprentices in his section and develop them to next level
To do production of all food stuffs following the recipe cards, production procedures and proper hygiene practices, according to the instructions of the senior kitchen staffs

To follow the departmental SOPs, procedures and processes of FSSAI.

To be honest and diligent in his work, showing dependability and enthusiasm for the team.
Requisitioning, indenting and proper control of perishables as well as non-perishables.
To maintain personal hygiene.
To observe good work habits.
To assist cdp/dcdp in scheduling of staff and work load.
In addition to the above mentioned responsibilities, any other task assigned by Unit/Corporate Chef or his nominee from time to time as per the operational requirements.