Indian Commi 1/dcdp

**Responsibilities**:

- **Food Preparation**: Prepare and cook Indian dishes according to standardized recipes and specifications. This includes tasks such as marinating, seasoning, chopping vegetables, preparing sauces, and cooking various proteins.
- **Menu Execution**: Ensure the timely and accurate execution of dishes on the menu, maintaining consistency in taste, presentation, and portioning.
- **Quality Control**: Monitor the quality of ingredients and finished dishes to ensure they meet the established standards of taste, texture, and appearance. Adhere to food safety and hygiene regulations at all times.
- **Station Management**: Manage your designated station in the kitchen efficiently, organizing ingredients, tools, and equipment for optimal workflow. Keep your station clean and organized throughout service.
- **Assistance to Senior Chefs**: Assist senior chefs, such as the Chef de Partie or Sous Chef, in various kitchen tasks as needed. This may include preparing mise en place, coordinating with other stations, and contributing ideas for menu development.
- **Training and Mentorship**: Provide guidance and support to junior kitchen staff, helping them develop their skills in Indian cuisine and kitchen operations. Lead by example in demonstrating proper cooking techniques, food handling procedures, and safety protocols.
- **Inventory Management**: Assist in monitoring and managing inventory levels of Indian ingredients, spices, and supplies. Notify senior chefs or management when stock levels are low and assist in placing orders as needed.
- **Adaptability**: Be flexible and adaptable to changes in menu, kitchen procedures, and service requirements. Work efficiently under pressure during peak service hours while maintaining attention to detail and quality.
- **Communication and Collaboration**: Communicate effectively with other members of the kitchen team, including chefs, cooks, and kitchen assistants, to ensure smooth operations and timely execution of orders.
- **Cleanliness and Sanitation**: Maintain high standards of cleanliness, sanitation, and hygiene in your work area, including equipment maintenance, food storage, and waste disposal. Follow cleaning schedules and procedures as outlined by the kitchen manager or head chef.
- **Customer Satisfaction**: Contribute to the overall guest experience by consistently delivering high-quality Indian dishes that meet or exceed guests' expectations. Be responsive to feedback and strive to continuously improve the dining experience.
- **Compliance**: Ensure compliance with all relevant health and safety regulations, including food safety standards, HACCP guidelines, and kitchen hygiene protocols.

Qualifications:

- Proven experience working as a Commi 1 or Demie Chef De Partie in an Indian kitchen environment.
- Extensive knowledge of Indian culinary traditions, ingredients, and cooking techniques.
- Ability to work efficiently in a fast-paced kitchen environment while maintaining attention to detail and quality.
- Strong communication and teamwork skills, with the ability to collaborate effectively with other kitchen staff members.
- Flexibility to work evenings, weekends, and holidays as required.
- Certification or diploma in culinary arts or a related field is preferred.

**Salary**: ₹17,000.00 - ₹28,000.00 per month

**Benefits**:

- Food provided
- Internet reimbursement
- Paid sick time
- Provident Fund

Schedule:

- Day shift

Supplemental pay types:

- Yearly bonus

**Experience**:

- total work: 1 year (required)

**Language**:

- Hindi (required)

Work Location: In person