Job Summary
We are seeking a passionate, disciplined, and skilled Commis 1 – Indian Cuisine to join our culinary team. The ideal candidate will assist in the preparation of authentic North Indian curries, tandoori accompaniments, and traditional South Indian specialties, ensuring exceptional quality, consistency, hygiene, and presentation. The role requires supporting senior chefs in daily kitchen operations while maintaining the highest standards of food safety and guest satisfaction expected in a premium boutique hospitality environment.
Key Responsibilities
1. Food Preparation
- Assist in the preparation and cooking of authentic North Indian curries, gravies, and South Indian dishes including dosa, idli, vada, sambar, rasam, chutneys, and other regional specialties.
- Ensure all dishes are prepared according to standardized recipes, portion sizes, and presentation guidelines.
2. Mise en Place
- Prepare daily mise en place including:
- Chopping vegetables
- Marinating proteins
- Preparing and reheating gravies
- Soaking, grinding, and fermenting batters
- Preparing spice mixes and garnishes
- Ensure all ingredients are ready before service.
3. Ingredient & Equipment Handling
- Handle Indian spices, fresh ingredients, batters, and raw materials with proper care to maintain freshness and consistency.
- Safely operate and maintain kitchen equipment including induction ranges, dosa tawas, steamers, grinders, and other kitchen machinery.
4. Quality & Recipe Compliance
- Follow standard recipes and cooking procedures to ensure consistency in taste, texture, appearance, and portion control.
- Support senior chefs in maintaining the property's culinary standards.
5. Hygiene & Food Safety
- Maintain cleanliness and organization of the assigned kitchen section, equipment, utensils, and workstations.
- Strictly follow HACCP guidelines, food safety standards, sanitation procedures, and company SOPs.
- Ensure proper food storage, labeling, temperature control, and stock rotation (FIFO).
6. Inventory & Stock Management
- Assist in receiving, checking, storing, and labeling all food items.
- Participate in daily inventory, stock rotation, and wastage control.
- Report shortages, spoilage, or quality concerns promptly.
7. Kitchen Operations
- Support senior chefs during preparation and peak service hours.
- Coordinate effectively with fellow kitchen staff to ensure smooth operations and timely food service.
- Assist in maintaining a clean, organized, and efficient kitchen environment.
8. Continuous Learning
- Learn new recipes, cooking techniques, and plating standards under the guidance of senior chefs.
- Participate in training sessions and continuously improve culinary skills.
Qualifications & Experience
- 1–3 years of experience in Indian cuisine, preferably in boutique hotels, luxury resorts, or fine dining restaurants.
- Experience in both North Indian and South Indian cuisine will be an added advantage.
- Basic culinary diploma or professional kitchen training preferred.
- Good understanding of Indian spices, curry preparation, batter fermentation, and traditional cooking techniques.
- Sound knowledge of food safety, hygiene, and kitchen sanitation practices.
Core Competencies
- Knowledge of Indian regional cuisine
- Basic knife skills and food preparation
- Time management
- Attention to detail
- Quality consciousness
- Food safety awareness
- Teamwork and communication
- Ability to work under pressure
- Adaptability and willingness to learn
Preferred Attributes
- Positive attitude with a strong work ethic.
- Punctual, disciplined, and dependable.
- Passion for Indian cuisine and culinary excellence.
- Ability to thrive in a fast-paced kitchen environment.
- Commitment to maintaining high standards of cleanliness, consistency, and guest satisfaction.
- Professional behaviour with respect for colleagues and leadership.
Pay: ₹20,000.00 - ₹22,000.00 per month
Benefits:
Work Location: In person
