The Commis I – Non-Vegetarian Kitchen is responsible for preparing, cooking, and presenting non-vegetarian dishes while maintaining high standards of food quality, hygiene, and kitchen safety. The role requires expertise in handling meat, poultry, seafood, marinades, gravies, and various cooking techniques to ensure consistency and guest satisfaction.
Key ResponsibilitiesFood Preparation & Production
- Prepare and cook non-vegetarian dishes according to standard recipes and specifications.
- Handle, clean, cut, portion, and marinate meat, poultry, fish, and seafood.
- Prepare gravies, sauces, stocks, soups, curries, and accompaniments.
- Ensure consistency in taste, quality, presentation, and portion control.
- Assist senior chefs in menu preparation and special dish development.
Kitchen Operations
- Maintain mise en place and ensure readiness for service.
- Monitor stock levels and communicate ingredient requirements to supervisors.
- Ensure proper storage and rotation of perishable products following FIFO procedures.
- Minimize food wastage and support cost-control initiatives.
- Operate and maintain kitchen equipment safely and efficiently.
Hygiene & Food Safety
- Follow HACCP, FSSAI, and food safety standards.
- Maintain cleanliness and sanitation of workstations, equipment, and storage areas.
- Ensure proper handling and storage of raw and cooked food products.
- Follow personal hygiene and workplace safety procedures at all times.
Team Support
- Coordinate with kitchen staff to ensure smooth daily operations.
- Support CDP and Sous Chef during peak service periods.
- Assist in training junior kitchen staff and helpers when required.
- Maintain positive teamwork and communication within the kitchen.
RequirementsEducation
- Diploma/Certificate in Hotel Management, Catering Technology, or Culinary Arts preferred.
Experience
- 2–5 years of experience in a non-vegetarian kitchen.
- Experience in restaurants, hotels, catering operations, or cloud kitchens preferred.
Skills & Knowledge
- Knowledge of meat, poultry, seafood handling, and preparation techniques.
- Understanding of grilling, roasting, frying, sautéing, braising, and curry preparation.
- Familiarity with food safety and hygiene standards.
- Ability to work in a fast-paced kitchen environment.
- Good communication and teamwork skills.
Preferred Qualifications
- Experience in Indian, Tandoor, Continental, Chinese, or multi-cuisine kitchens.
- Knowledge of portion control and food cost awareness.
- Ability to maintain quality standards under pressure.
Working Conditions
- Rotational shifts, including weekends and holidays.
- Standing for extended periods in a hot kitchen environment.
- Ability to lift and handle kitchen supplies and equipment safely.
Pay: ₹17,000.00 - ₹18,000.00 per month
Benefits:
- Food provided
- Health insurance
- Provident Fund
Work Location: In person
