Job Description

Job Responsibilities - Indian Chef (All-Rounder, Commis 1)1. Food Preparation & Cooking

Prepare and cook authentic Indian dishes (North Indian, South Indian, snacks, curries, breads, rice, etc.) as per standard recipes. Assist in menu planning, portion control, and maintaining consistent taste and presentation. Ensure timely preparation of food during breakfast, lunch, and dinner service. Support senior chefs in specialized dishes and banquet operations.

2. Hygiene & Safety

Follow FSSAI and hotel food safety standards at all times. Maintain personal hygiene, grooming, and cleanliness in the kitchen. Ensure proper storage, labeling, and rotation of raw and cooked food (FIFO/LIFO). Regularly sanitize workstations, equipment, and utensils.

3. Inventory & Stock Management

Assist in receiving, checking, and storing kitchen supplies. Report shortages, wastage, or quality concerns to the Head Chef/CDP. Avoid over-preparation to reduce food cost and wastage.

4. Teamwork & Coordination

Work closely with CDP, DCDP, and other commis in the Indian section. Coordinate with service staff for smooth food delivery. Provide training and support to junior commis/helpers when required.

5. Guest & Quality Focus

Maintain high standards of taste, presentation, and portion control. Adapt dishes to guest preferences (e.g., spice level, dietary needs). Handle special requests during banquets, parties, and a la carte service.

6. Other Responsibilities

Participate in daily briefings and kitchen meetings. Support in buffet setup, live counters, and outdoor catering if required. Follow hotel SOPs, safety rules, and work schedules (including weekends & holidays). Take initiative to learn new recipes, cooking techniques, and improve skills.
Job Types: Full-time, Permanent

Pay: ₹12,000.00 - ₹20,000.00 per month

Benefits:

Food provided
Work Location: In person