Hotel Kitchen CDP, Commis I, Commis II & Commis III SOPs and Salary Packages

A well-structured kitchen brigade is the backbone of any successful hotel or restaurant operation. Clear Standard Operating Procedures (SOPs) and fair salary structures ensure consistency, food quality, hygiene compliance, and staff retention.

This guide explains roles, responsibilities, SOPs, KPIs, and salary packages for Chef de Partie (CDP), Commis I, Commis II, and Commis III in a hotel kitchen.

1. Kitchen Hierarchy Overview

Position	Reports To
Chef de Partie (CDP)	Sous Chef / Executive Chef
Commis I	CDP
Commis II	Commis I / CDP
Commis III	Commis II

2. Chef de Partie (CDP) – SOP & Responsibilities

Role Overview

The Chef de Partie is responsible for managing a specific kitchen section (Indian, Continental, Chinese, Bakery, Garde Manger, etc.) and ensuring smooth daily operations.

Key SOPs

• Plan daily production as per forecast and occupancy

• Supervise commis staff and assign duties

• Maintain food quality, taste, and presentation standards

• Ensure portion control and minimal wastage

• Monitor food safety (HACCP, FSSAI standards)

• Maintain section-wise inventory and requisitions

• Coordinate with service staff for smooth service flow

• Train junior staff and conduct skill evaluations

• Handle guest feedback and corrective actions

Daily Checklist

• ✔ Mise en place readiness

• ✔ Equipment & gas safety check

• ✔ Quality tasting before service

• ✔ Temperature log maintenance

• ✔ End-of-day handover report

KPIs

• Food cost variance

• Section hygiene score

• Guest satisfaction

• Staff productivity

• Wastage control

Salary Package (India – Monthly)

Hotel Category	Salary Range
Budget Hotel	₹25,000 – ₹30,000
Mid-Scale Hotel	₹30,000 – ₹40,000
Luxury Hotel	₹40,000 – ₹55,000

3. Commis I – SOP & Responsibilities

Role Overview

Commis I is a skilled kitchen professional responsible for executing cooking tasks and supporting CDP operations.

Key SOPs

• Prepare dishes as per standard recipes

• Handle cooking independently during service

• Assist CDP in inventory and production planning

• Maintain workstation cleanliness

• Follow FIFO and stock rotation

• Ensure proper food labeling and storage

• Support training of junior commis staff

Daily Checklist

• ✔ Mise en place completion

• ✔ Recipe compliance

• ✔ Hygiene compliance

• ✔ Equipment handling

• ✔ Closing sanitation

KPIs

• Cooking accuracy

• Speed and consistency

• Hygiene adherence

• Team coordination

Salary Package (India – Monthly)

Hotel Category	Salary Range
Budget Hotel	₹18,000 – ₹22,000
Mid-Scale Hotel	₹22,000 – ₹28,000
Luxury Hotel	₹28,000 – ₹35,000

4. Commis II – SOP & Responsibilities

Role Overview

Commis II supports cooking operations and prepares ingredients under supervision.

Key SOPs

• Assist in food preparation and mise en place

• Follow instructions from CDP and Commis I

• Handle basic cooking tasks

• Maintain hygiene and safety standards

• Assist in receiving and storing kitchen supplies

• Perform deep cleaning duties as assigned

Daily Checklist

• ✔ Vegetable & meat prep

• ✔ Storage organization

• ✔ Cleaning schedule compliance

• ✔ Tool & equipment care

KPIs

• Prep accuracy

• Cleanliness

• Discipline and attendance

• Learning ability

Salary Package (India – Monthly)

Hotel Category	Salary Range
Budget Hotel	₹14,000 – ₹17,000
Mid-Scale Hotel	₹17,000 – ₹20,000
Luxury Hotel	₹20,000 – ₹24,000

5. Commis III – SOP & Responsibilities

Role Overview

Commis III is an entry-level kitchen professional assisting with basic tasks and learning kitchen operations.

Key SOPs

• Assist in washing, cutting, and basic prep

• Maintain cleanliness of kitchen areas

• Support senior staff during service

• Follow hygiene and safety instructions

• Handle waste segregation and disposal

Daily Checklist

• ✔ Cleaning & sanitation

• ✔ Prep assistance

• ✔ Garbage disposal

• ✔ Equipment washing

KPIs

• Hygiene discipline

• Work attitude

• Punctuality

• Skill improvement

Salary Package (India – Monthly)

Hotel Category	Salary Range
Budget Hotel	₹10,000 – ₹12,000
Mid-Scale Hotel	₹12,000 – ₹15,000
Luxury Hotel	₹15,000 – ₹18,000

6. Best Practices for Hotel Kitchen Staffing

• Clear job descriptions and SOP manuals

• Skill-based salary structure

• Monthly performance reviews

• Regular food safety training

• Staff meal and accommodation benefits

• Growth path from Commis III to CDP

A structured kitchen hierarchy supported by well-defined SOPs and competitive salary packages ensures operational efficiency, food safety compliance, and long-term staff retention.

Hotels that invest in training and clear role clarity consistently deliver better guest experiences and achieve cost control.