Line Chef Commis 1

COMMIS 1 (Indian / Continental / Chinese) Department: Kitchen | Location: Mumbai | Employment: Full-time Reports to: Sous Chef | Experience: 1-3 years in the relevant section Role summary: Run a station independently during service in the Indian, Continental or Chinese section, and keep taste, consistency and speed on standard. Responsibilities Prepare and cook dishes on the assigned station as per standard recipes, portion size and plating. Prepare base preparations in bulk: Indian: gravies, marinades, pastes. Continental: stocks, mother sauces, dressings. Chinese: sauces and pastes. Handle section-specific cooking: Indian: tandoor, curries, dal, biryani/pulao. Continental: grills, sautés, pasta, risotto, soups, salads. Chinese: high-flame wok cooking, noodles, fried rice, starters. Maintain mise-en-place before service and keep the station stocked throughout. Guide and train Commis 2 and trainees on the station. Follow FSSAI/HACCP, FIFO, labelling and personal hygiene standards. Track station stock, raise indents and report shortages or equipment issues. Keep the station clean and organised during and after service. Requirements Diploma/degree in Hotel Management or Culinary Arts (preferred). 1-3 years' experience in a restaurant, hotel or casual dining kitchen. Good knife skills and knowledge of the section's cooking techniques. Ability to work under pressure in a fast-paced, high-volume kitchen. Willing to work rotational shifts, weekends and holidays. Team player with a disciplined attitude.