JOB DESCRIPTIONPosition Title:
Commis – Indian Cuisine
Department:
Kitchen Production
Reports To:
Chef de Partie (Indian Section) / Sous Chef / Executive Chef
Location:
Restaurant / Hotel Kitchen
Job Summary
The Commis – Indian Cuisine is responsible for assisting in the preparation, cooking, and presentation of authentic Indian dishes while maintaining the highest standards of food quality, hygiene, and kitchen safety. The role supports the senior chefs in daily kitchen operations and ensures efficient mise en place and service execution.
Key ResponsibilitiesFood Preparation & Production
- Prepare ingredients, vegetables, meats, and spices as directed by senior chefs.
- Assist in the preparation and cooking of Indian curries, tandoori items, breads, rice dishes, and regional specialties.
- Ensure all mise en place is prepared according to production requirements.
- Follow standardized recipes, portion sizes, and presentation guidelines.
- Maintain consistency in taste, quality, and appearance of all dishes.
- Assist in buffet setup, à la carte service, and special event catering.
Kitchen Operations
- Support Chef de Partie and Sous Chef during daily operations.
- Ensure timely preparation and dispatch of food orders.
- Maintain cleanliness and organization of workstations.
- Monitor stock levels and report shortages to supervisors.
- Assist in receiving and storing food supplies according to company standards.
Hygiene & Food Safety
- Adhere to HACCP, FSSAI, and food safety standards.
- Follow personal hygiene and grooming standards at all times.
- Ensure proper handling, storage, and labeling of food items.
- Maintain cleanliness of kitchen equipment, utensils, and work areas.
- Comply with all health and safety regulations.
Quality Control
- Ensure freshness and quality of ingredients used in food preparation.
- Minimize food wastage through proper handling and portion control.
- Report any quality concerns regarding ingredients or finished products.
Teamwork & Development
- Work collaboratively with kitchen and service teams.
- Assist in training kitchen helpers and apprentices when required.
- Participate in menu tastings and culinary training sessions.
- Demonstrate willingness to learn new recipes and cooking techniques.
QualificationsEducation
- Certificate/Diploma in Hotel Management, Culinary Arts, or Food Production preferred.
Experience
- 1–3 years of experience in an Indian kitchen within a hotel, restaurant, resort, or catering operation.
- Fresh culinary graduates may also be considered.
Skills & Competencies
- Basic knowledge of Indian cuisine and cooking techniques.
- Understanding of food hygiene and safety practices.
- Ability to work under pressure in a fast-paced kitchen environment.
- Knowledge of kitchen equipment and tools.
- Good communication and teamwork skills.
- Attention to detail and commitment to quality.
Physical Requirements
- Ability to stand for extended periods.
- Ability to lift and carry kitchen supplies and ingredients.
- Flexibility to work shifts, weekends, and holidays as required.
Performance Indicators (KPIs)
- Food quality and consistency.
- Hygiene and sanitation compliance.
- Timely preparation and service.
- Reduction in food wastage.
- Teamwork and operational efficiency.
- Guest satisfaction related to food quality.
Pay: ₹11,000.00 - ₹16,000.00 per month
Work Location: In person
