Key Responsibilities
- Ensure all ingredients and cooking materials are ready before service.
- Preparing Indian curries, gravies, tandoori items, breads, rice, snacks, and other menu items as per recipes.
- Ensure consistency in taste, presentation, and portion sizes.
- Perform cutting, chopping, marination, and preparation of ingredients.
- Maintain cleanliness and hygiene of the workstation as per FSSAI standards.
- Follow food safety, sanitation, and personal hygiene guidelines.
- Monitor food stock and inform the Chef about shortages.
- Ensure proper storage, labeling, and FIFO (First In, First Out) practices.
- Minimize food wastage and handle kitchen equipment carefully.
- Coordinate with the kitchen team to ensure timely food preparation and service.
- Support the Head Chef/Sous Chef in daily kitchen operations.
Required Skills
- Knowledge of Indian cuisine and cooking techniques.
- Understanding of food safety and hygiene standards.
- Ability to work efficiently in a fast-paced kitchen.
- Good teamwork and communication skills.
- Basic knowledge of inventory handling and stock rotation.
- Ability to multitask and work under pressure.
Qualifications
- Diploma/Certificate in Hotel Management or Culinary Arts (preferred).
- 1–3 years of experience as an Indian Commis in a restaurant, hotel, QSR, or cloud kitchen.
- Freshers with relevant culinary training may also apply.
Pay: ₹13,000.00 - ₹15,000.00 per month
Benefits:
- Paid time off
- Provident Fund
Work Location: In person
