Commis - I

Key Responsibilities:

• Prepare and cook a wide range of North Indian dishes (curries, tandoori items, breads, gravies, snacks, etc.) as per standard recipes.
• Ensure mise-en-place is prepared before each service.
• Maintain consistency in taste, portioning, and presentation of all menu items.
• Assist in planning and executing buffets, banquets, and à la carte service.
• Operate and maintain tandoor, cooking ranges, and other kitchen equipment safely.
• Monitor and minimize wastage of ingredients and resources.
• Ensure kitchen hygiene and cleanliness in compliance with hotel and HACCP standards.
• Store ingredients properly and monitor freshness and stock levels.
• Support junior team members and help in training them when required.
• Follow all food safety, health, and sanitation guidelines strictly.
• Report maintenance issues or shortages to the Chef de Partie or Sous Chef promptly.

Skills and Competencies:

• Strong knowledge of North Indian cuisine and traditional cooking techniques.
• Proficiency in handling curries, and Indian breads.
• Good organizational and time-management skills.
• Team-oriented with a positive and professional attitude.
• Ability to work in a fast-paced environment and under pressure.
• Understanding of food hygiene and safety practices.

Qualification and Experience:

• Diploma or Certificate in Culinary Arts / Hotel Management.
• Minimum 3-4 years of experience in a similar role in a reputed hotel or restaurant.
• Experience in luxury or five-star hotel operations will be an added advantage.

Job Types: Full-time, Permanent

Pay: ₹25, ₹28,000.00 per month