Commis-I(North Indian Cuisine)

Key Responsibilities

• Assist the Chef de Partie and senior chefs in the preparation of North Indian dishes.
• Prepare ingredients such as vegetables, meats, spices, gravies, marinades, and sauces.
• Assist in preparing dishes including curries, tandoor items, kebabs, breads, biryanis, and other North Indian specialties.
• Follow standard recipes, portion sizes, and presentation guidelines.
• Ensure proper storage, labeling, and handling of food ingredients.
• Maintain cleanliness and hygiene of the kitchen, equipment, and workstations.
• Follow food safety and HACCP standards.
• Check the quality and freshness of ingredients before use.
• Support the kitchen team during busy service periods.
• Minimize food wastage and maintain proper stock rotation.
• Perform other kitchen duties as assigned by the Chef or Kitchen Supervisor.

Requirements

• Previous experience in a professional kitchen is preferred.
• Knowledge of North Indian cuisine and basic cooking techniques.
• Basic knowledge of spices, marinades, gravies, and tandoor preparation.
• Ability to work efficiently in a fast-paced kitchen environment.
• Good teamwork and communication skills.
• Knowledge of food hygiene and safety practices.
• Willingness to learn and develop culinary skills.

Qualifications

• Culinary/hotel management qualification is preferred.
• Relevant kitchen experience may be considered in place of formal qualifications.

Key Skills

• North Indian cuisine preparation
• Mise en place
• Tandoor and curry preparation
• Food safety and hygiene
• Knife handling
• Teamwork
• Time management
• Portion control
• Kitchen organization

Pay

₹20,000.00 - ₹22,000.00 per month

Benefits

• Flexible schedule
• Food provided
• Paid time off
• Provident Fund

Work Location

In person