Commis 2

Organization: Gunpowder Restaurants

Job Title: Commis 2 – Peninsular South Indian

Reports to: Commis 1 / CDP / Sous Chef / Head Chef / Restaurant Manager

Location: Gunpowder Kitchen, Goa

Summary

Commis 2 supports the CDP and Commis 1 in daily kitchen operations, assisting with prep, cooking, presentation, and hygiene. This role requires fundamental culinary skills, speed, and discipline. Experience with Indian cuisine—especially peninsular South Indian cuisine—is strongly preferred and will be prioritised.

Key Responsibilities

Preparation & Cooking

• Wash, clean, chop, cut, portion, and prepare vegetables, meats, and other ingredients as required for daily production.
• Assist in cooking tasks on the hot range, supporting senior chefs and following recipes accurately.
• Prepare basic chutneys, masalas, marinades, accompaniments, and section mise-en-place relevant to peninsular South Indian cuisine.
• Work quickly and consistently during high-volume service.

Plating & Presentation

• Assist in plating dishes to ensure they meet Gunpowder's standards for taste, texture, and visual presentation.
• Follow exact portioning and presentation guidelines laid out by senior kitchen leadership.

Quality, Hygiene & Compliance

• Maintain strict hygiene, sanitation, and food safety practices at all times.
• Follow FSSAI and HACCP guidelines, including temperature checks, storage procedures, FIFO, and cleanliness logs.
• Ensure workstations, tools, and equipment remain clean, organised, and sanitised throughout the day.
• Participate in daily cleaning and scheduled deep-cleaning duties.

Inventory & Operations

• Assist with receiving, labelling, and rotating stock.
• Support stocktakes and report shortages or quality issues promptly.
• Maintain proper storage of perishable and non-perishable items.

Teamwork & Learning

• Maintain strong communication with Commis 1, CDPs, and senior chefs.
• Follow instructions precisely and consistently.
• Be proactive in learning peninsular South Indian cuisine techniques, flavour profiles, and section-specific skills.
• Support senior chefs with any additional duties, prep requirements, or cleaning tasks as assigned.

Skills & Competencies

• Strong foundational culinary skills and basic knowledge of Indian cooking.
• Ability to work quickly, efficiently, and cleanly in a fast-paced environment.
• Good knife skills and understanding of basic cooking and prep methods.
• Strong organisational habits and attention to detail.
• Excellent teamwork and communication skills.
• Positive attitude, discipline, and willingness to learn.

Minimum Requirements

• 1–3 years of experience in a professional kitchen.
• Experience working with Indian cuisine; exposure to non-vegetarian food is mandatory.
• Knowledge or prior exposure to peninsular South Indian cuisine (Kerala, Tamil Nadu, Karnataka, Andhra, Telangana) is a strong advantage.
• Understanding of basic hygiene, food safety, and kitchen discipline.
• Ability to work in a high-heat, high-pressure, fast-paced environment.

Job Types: Full-time, Permanent

Pay: ₹16, ₹20,000.00 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