Commis 1

Organization Gunpowder Restaurants Job Title Commis 1 - Peninsular South Indian Reports to CDP Sous Chef Head Chef Restaurant Manager Location Gunpowder Kitchen Goa Summary Commis 1 supports the CDP and Sous Chef in running a section during prep and service This role requires solid technical skills speed consistency and discipline Experience with Indian cuisine especially peninsular south indian cuisine is strongly preferred and will be given priority Key Responsibilities Preparation Cooking Wash clean chop cut portion and prepare vegetables meats and seafood for daily mise-en-place Execute intermediate-level cooking tasks under the guidance of CDPs and Sous Chefs Assist on the hot range during peak hours preparing dishes according to recipes with consistent flavour and texture Prepare masalas marinades base gravies chutneys and accompaniments relevant to Peninsular South Indian cuisine Maintain accurate and sufficient mise-en-place for smooth service Plating Presentation Plate dishes according to Gunpowder s standards for appearance portioning and consistency Understand and maintain presentation guidelines specific to the Peninsular Kitchen ethos Quality Hygiene Compliance Follow FSSAI and HACCP guidelines strictly including temperature monitoring storage protocols and FIFO practices Maintain strict kitchen hygiene sanitation and food handling standards at all times Keep workstations clean organised and well-maintained throughout service Participate in daily cleaning schedules and weekly deep-cleaning activities Inventory Operations Assist with stock rotation labelling receiving and safe storage of ingredients Support daily stocktake processes and communicate shortages promptly Ensure ingredients are organised fresh and safely stored as per operational standards Teamwork Coordination Coordinate closely with CDPs and the service team to deliver quick and accurate orders Train and guide Commis 2 and Commis 3 in prep hygiene and kitchen discipline as required Maintain strong communication with the pass during service regarding quantities timings and dish readiness Collaborate with the team on specials new dishes and R D trials when assigned Other Duties Assist with equipment cleaning learning new recipes and supporting additional prep based on operational demands Carry out any additional tasks assigned by senior kitchen leadership to maintain smooth kitchen operations Skills Competencies Strong technical skills in prep and cooking solid foundation in Indian cuisine Ability to execute dishes quickly consistently and cleanly during high-volume service Good knife skills understanding of cooking methods and seasoning awareness Strong organisational ability and attention to detail Excellent teamwork communication and time management skills Positive attitude discipline and readiness to learn more advanced Peninsular South Indian techniques Minimum Requirements 1-3 years of experience in a professional kitchen Experience working with Indian cuisine exposure to non-vegetarian food is mandatory Strong advantage for candidates with experience in peninsular south indian cuisine Kerala Tamil Nadu Karnataka Andhra Telangana Knowledge of basic HACCP and food safety guidelines Ability to work under pressure in high heat and at high speed Job Types Full-time Permanent Pay 20 000 00 - 22 000 00 per month Benefits Food provided Paid time off Provident Fund Ability to commute relocate Assagao Goa Reliably commute or planning to relocate before starting work Required Work Location In person