Indian Chef

**Job Responsibilities - Indian Chef (All-Rounder, Commis 1)1. Food Preparation & Cooking**
- Prepare and cook authentic Indian dishes (North Indian, South Indian, snacks, curries, breads, rice, etc.) as per standard recipes.
- Assist in menu planning, portion control, and maintaining consistent taste and presentation.
- Ensure timely preparation of food during breakfast, lunch, and dinner service.
- Support senior chefs in specialized dishes and banquet operations.

**2. Hygiene & Safety**
- Follow FSSAI and hotel food safety standards at all times.
- Maintain personal hygiene, grooming, and cleanliness in the kitchen.
- Ensure proper storage, labeling, and rotation of raw and cooked food (FIFO/LIFO).
- Regularly sanitize workstations, equipment, and utensils.

**3. Inventory & Stock Management**
- Assist in receiving, checking, and storing kitchen supplies.
- Report shortages, wastage, or quality concerns to the Head Chef/CDP.
- Avoid over-preparation to reduce food cost and wastage.

**4. Teamwork & Coordination**
- Work closely with CDP, DCDP, and other commis in the Indian section.
- Coordinate with service staff for smooth food delivery.
- Provide training and support to junior commis/helpers when required.

**5. Guest & Quality Focus**
- Maintain high standards of taste, presentation, and portion control.
- Adapt dishes to guest preferences (e.g., spice level, dietary needs).
- Handle special requests during banquets, parties, and à la carte service.

**6. Other Responsibilities**
- Participate in daily briefings and kitchen meetings.
- Support in buffet setup, live counters, and outdoor catering if required.
- Follow hotel SOPs, safety rules, and work schedules (including weekends & holidays).
- Take initiative to learn new recipes, cooking techniques, and improve skills.

**Job Types**: Full-time, Permanent

Pay: ₹12,000.00 - ₹20,000.00 per month

**Benefits**:

- Food provided

Work Location: In person