We are looking for a motivated and skilled Commis III – Indian Curry to support the Indian Curry section of our hotel kitchen. The candidate will assist in food preparation, cooking, mise en place, and maintaining hygiene and quality standards while working under the supervision of senior chefs.
Key Responsibilities
- Assist in the preparation of Indian curries, gravies, sauces, and other dishes as instructed by the Chef.
- Carry out daily mise en place for the Indian Curry section.
- Assist in preparing ingredients such as vegetables, spices, herbs, meat, poultry, and other food items.
- Follow standard recipes, portion sizes, and cooking methods.
- Maintain consistency in taste, quality, presentation, and portion control.
- Assist the Chef de Partie and senior chefs during buffet, à la carte, banquet, and special meal preparations.
- Ensure all ingredients are properly cleaned, stored, labelled, and handled.
- Maintain cleanliness and hygiene of the assigned workstation and kitchen equipment.
- Follow food safety, HACCP, and personal hygiene standards.
- Monitor food quality and report any issues to the senior chef.
- Minimize food wastage and follow proper storage and waste-disposal procedures.
- Ensure adequate mise en place is available during service.
- Clean and maintain kitchen utensils and equipment after use.
- Assist other kitchen sections when required.
- Follow hotel policies, kitchen SOPs, and safety procedures.
- Perform any other duties assigned by the Chef de Partie, Sous Chef, or Executive Chef.
Requirements
- Diploma / Certificate in Culinary Arts, Hotel Management, or a related field preferred.
- Previous experience in an Indian kitchen or hotel/resort kitchen will be an advantage.
- Good knowledge of basic Indian cooking techniques and ingredients.
- Ability to prepare basic Indian curries and gravies under supervision.
- Good knowledge of kitchen hygiene and food safety.
- Ability to work in a fast-paced kitchen environment.
- Good teamwork and communication skills.
- Willingness to learn and develop culinary skills.
- Good grooming and personal hygiene standards.
Key Skills
- Indian cuisine knowledge.
- Basic cooking and preparation skills.
- Mise en place.
- Food safety and hygiene.
- Portion control.
- Teamwork.
- Time management.
- Attention to detail.
- Ability to follow instructions.
- Willingness to learn.
Working Conditions
- Ability to stand for extended periods and work in a hot and fast-paced kitchen environment.
- Must maintain proper chef uniform, grooming, and hygiene standards.
Work Location: In person
