Commis 1

The Commi-1 (Indian Cuisine) is responsible for preparing and cooking a variety of authentic Indian dishes with minimal supervision. Plays a key role in supporting senior chefs, ensuring quality, taste, and consistency, and supervising junior commis in the Indian kitchen section.

Key Responsibilities:

• Prepare and cook Indian curries, tandoor items, gravies, biryanis, breads, and regional specialties.
• Follow standard recipes, portioning, and presentation guidelines.
• Ensure timely mise-en-place for service and events.
• Supervise and guide Commi-2 and Commi-3 in the Indian section.
• Maintain high standards of hygiene, cleanliness, and food safety (HACCP).
• Monitor and control food wastage and assist in stock rotation.
• Coordinate with DCDP/CDP for daily production and special menu items.
• Assist in training junior team members on cooking techniques and kitchen practices.
• Ensure kitchen equipment in the section is used safely and report any maintenance issues.

Skills & Requirements:

• Strong knowledge of Indian cuisine (curries, tandoor, breads, biryani, gravies, regional cuisines).
• Ability to handle a section independently during service.
• Good leadership and mentoring skills for junior staff.
• Strong organizational and time-management skills.
• Ability to work under pressure in a busy kitchen environment.
• Knowledge of hygiene and food safety standards.