Locations: Kala Ghoda, BKC, Oberoi (Mumbai)
Job Type: Full-time
Openings: 7 (Commis 1 – 2 | Commis 2 – 5, across locations)
Key Responsibilities
- Prepare and cook Indian dishes (North Indian, Tandoor, curries, dals, sabzis) as per standard recipes and quality benchmarks
- Assist in mise-en-place, portioning, and stock preparation ahead of service
- Maintain hygiene, cleanliness, and food safety standards (HACCP/FSSAI compliance) at the workstation
- Coordinate with the Sous Chef/CDP to ensure consistency in taste, presentation, and plating
- Manage inventory of raw materials, minimizing wastage
- Support senior chefs during peak service hours and high-covers days
- Follow SOPs for storage, labelling, and stock rotation (FIFO)
Requirements
- Commis 1: 2–4 years of experience in Indian cuisine, preferably in a hotel/fine-dining/QSR kitchen
- Commis 2: 0–2 years of experience; freshers with culinary diploma/certification welcome
- Strong knowledge of Indian cooking techniques — tandoor, gravies, tempering, dum cooking
- Ability to work in a fast-paced kitchen environment and under pressure during service hours
- Willingness to work in rotational shifts, weekends, and holidays as per hospitality industry norms
- Basic understanding of kitchen hygiene and food safety standards
Compensation
- Commis 1: ₹22,000/month
- Commis 2: ₹18,500/month
- (Plus applicable statutory benefits as per company policy)
Why Join Us
- Work with a reputed, growing multi-cuisine hospitality brand
- Structured growth path from Commis to CDP and beyond
- Exposure to high-volume, high-standard kitchen operations
- Immediate joiners preferred
How to Apply
Interested candidates can share their CV
Mail to [email protected]
Benefits:
- Commuter assistance
- Food provided
- Paid sick time
- Provident Fund
Work Location: In person
