Job Description

Job Title:

Commis II - Indian Cuisine

Department:

Food Production

Reports To:

Commis I / CDP / Sous Chef / Executive Chef

Job Summary:

The Commis II - Indian Cuisine is responsible for preparing and assisting in cooking Indian dishes under the supervision of senior chefs. The role involves maintaining high standards of hygiene, food safety, and quality while working in a fast-paced kitchen environment.

Key Responsibilities:

Assist in the preparation and cooking of Indian dishes (curries, dals, vegetables, rice, etc.) as per standard recipes. Prepare mise-en-place for assigned station (chopping vegetables, grinding spices, marination, etc.). Follow instructions of Commis I and CDP and assist them during busy meal periods. Ensure freshness of ingredients and proper storage of raw and cooked items. Maintain cleanliness and organization of the workstation and kitchen equipment. Ensure adherence to hotel's hygiene and food safety standards (FSSAI/HACCP). Assist during banquets and buffet preparations as per menu planning. Handle kitchen equipment with care and report any maintenance issues. Support other kitchen sections when required to maintain overall kitchen flow.

Requirements:

1-2 years of experience in Indian kitchen in hotels, restaurants, or banquet kitchens. Diploma or certification in Culinary Arts or Hotel Management preferred. Basic knowledge of Indian spices, gravies, and traditional cooking methods. Good team player with the ability to take instructions and multitask. Willingness to work in shifts, weekends, and on public holidays. Understanding of hygiene, sanitation, and kitchen safety practices.
Job Types: Full-time, Permanent

Pay: ?14,000.00 - ?16,000.00 per month

Schedule:

Rotational shift
Work Location: In person