- Food Preparation & Cooking: Prepare, cook, and present authentic Indian dishes (curries, gravies, tandoor items, or breads) according to standard recipes and portion sizes.
- Mise-en-Place: Organize and complete daily pre-prep tasks (chopping vegetables, marinating meats, preparing spice blends) for the Indian section before service hours.
- Kitchen Operations: Run the assigned station efficiently during high-volume peak hours and assist senior chefs with line cooking.
- Inventory & Cost Control: Monitor stock levels, handle food rotation (FIFO), minimize wastage, and report shortages to the CDP.
- Hygiene & Safety: Maintain clean and sanitized work stations, adhere to food safety guidelines (HACCP/local regulations), and store food items at appropriate temperatures.
- Teamwork & Mentorship: Guide and assist Commi 2, Commi 3, and trainee chefs in their daily tasks.
Key Requirements & Skills
- Experience: 2–4 years of culinary experience in a commercial kitchen (hotel, restaurant, or cloud kitchen), with a minimum of 1 year in a Commi 2 or similar capacity specializing in Indian food.
- Technical Skills: Deep knowledge of Indian spices, authentic regional cooking techniques, knife handling, and commercial kitchen equipment.
- Education: High school diploma required; a diploma or certificate in Culinary Arts/Hotel Management is highly preferred.
- Attributes: Ability to work efficiently under pressure, stand for long durations, and work flexible shifts (including weekends and holidays).
Pay: ₹19,000.00 - ₹24,000.00 per month
Benefits:
- Food provided
- Paid sick time
- Paid time off
- Provident Fund
Work Location: In person
