Commi I (Indian)

The Indian Chef is responsible for preparing and presenting authentic Indian cuisine with consistency, creativity, and attention to quality. The role requires deep knowledge of regional Indian cooking styles, spices, traditional techniques, and cultural presentation. The chef will ensure dishes meet taste, quality, and hygiene standards while also supporting kitchen operations and mentoring junior staff.

Key Responsibilities Food Preparation & Cooking

• Prepare a wide variety of Indian dishes including curries, biryanis, tandoori items, breads, snacks, and regional specialties (e.g., North Indian, South Indian, Mughlai, Punjabi, Bengali, or Coastal).
• Operate traditional Indian cooking equipment such as the tandoor oven, tawa, and handi.
• Create signature spice blends and ensure dishes are prepared with authentic flavor profiles.

Menu Development

• Contribute to designing and updating Indian menus in collaboration with the Executive Chef or F&B leadership.
• Innovate traditional recipes with modern presentation styles while maintaining authenticity.
• Plan special menus for festivals, buffets, or private dining.

Kitchen Operations

• Oversee mise en place and daily food preparation to ensure readiness for service.
• Maintain proper food storage, labeling, and rotation to ensure freshness and safety.
• Manage cooking timelines and coordinate with kitchen staff to ensure timely service.

Team Leadership

• Train and supervise commis chefs and cooks assigned to the Indian section.
• Ensure consistent execution of dishes across shifts and junior staff.

Quality & Hygiene

• Monitor food quality, taste, and presentation.
• Comply with food safety, hygiene, and sanitation standards (e.g., FSSAI, HACCP).
• Conduct daily cleaning and maintenance of workstations and equipment.

RequirementsEducation & Experience

• Diploma or degree in Culinary Arts or Hotel Management (preferred).
• 3–8 years of experience cooking Indian cuisine, with proven experience as a CDP, Sous Chef, or Indian Chef.
• Specialization in one or more regional cuisines (e.g., Awadhi, Kerala, Rajasthani, or Hyderabadi) is a plus.

Key Skills

• Mastery of Indian spices, ingredients, and cooking techniques.
• Hands-on experience with tandoor, gravies, chaats, and vegetarian/non-vegetarian dishes.
• Ability to multitask in a high-pressure kitchen environment.
• Basic knowledge of food costing, kitchen safety, and team coordination.

Job Types: Full-time, Permanent

Pay: ₹18,000.00 - ₹20,000.00 per month

Benefits:

• Health insurance
• Provident Fund

Schedule:

• Day shift
• Morning shift

Supplemental Pay:

• Performance bonus
• Yearly bonus