Commis 1

Organization: Gunpowder Restaurants

Job Title: Commis 1 – Peninsular South Indian

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

Location: Gunpowder Kitchen, Goa

Summary

Commis 1 supports the CDP and Sous Chef in running a section during prep and service. This role requires solid technical skills, speed, consistency, and discipline. Experience with Indian cuisine—especially peninsular south indian cuisine—is strongly preferred and will be given priority.

Key Responsibilities

Preparation & Cooking

• Wash, clean, chop, cut, portion, and prepare vegetables, meats, and seafood for daily mise-en-place.
• Execute intermediate-level cooking tasks under the guidance of CDPs and Sous Chefs.
• Assist on the hot range during peak hours, preparing dishes according to recipes with consistent flavour and texture.
• Prepare masalas, marinades, base gravies, chutneys, and accompaniments relevant to Peninsular South Indian cuisine.
• Maintain accurate and sufficient mise-en-place for smooth service.

Plating & Presentation

• Plate dishes according to Gunpowder’s standards for appearance, portioning, and consistency.
• Understand and maintain presentation guidelines specific to the Peninsular Kitchen ethos.

Quality, Hygiene & Compliance

• Follow FSSAI and HACCP guidelines strictly, including temperature monitoring, storage protocols, and FIFO practices.
• Maintain strict kitchen hygiene, sanitation, and food handling standards at all times.
• Keep workstations clean, organised, and well-maintained throughout service.
• Participate in daily cleaning schedules and weekly deep-cleaning activities.

Inventory & Operations

• Assist with stock rotation, labelling, receiving, and safe storage of ingredients.
• Support daily stocktake processes and communicate shortages promptly.
• Ensure ingredients are organised, fresh, and safely stored as per operational standards.

Teamwork & Coordination

• Coordinate closely with CDPs and the service team to deliver quick and accurate orders.
• Train and guide Commis 2 and Commis 3 in prep, hygiene, and kitchen discipline as required.
• Maintain strong communication with the pass during service regarding quantities, timings, and dish readiness.
• Collaborate with the team on specials, new dishes, and R&D trials when assigned.

Other Duties

• Assist with equipment cleaning, learning new recipes, and supporting additional prep based on operational demands.
• Carry out any additional tasks assigned by senior kitchen leadership to maintain smooth kitchen operations.

Skills & Competencies

• Strong technical skills in prep and cooking; solid foundation in Indian cuisine.
• Ability to execute dishes quickly, consistently, and cleanly during high-volume service.
• Good knife skills, understanding of cooking methods, and seasoning awareness.
• Strong organisational ability and attention to detail.
• Excellent teamwork, communication, and time management skills.
• Positive attitude, discipline, and readiness to learn more advanced Peninsular South Indian techniques.

Minimum Requirements

• 1–3 years of experience in a professional kitchen.
• Experience working with Indian cuisine; exposure to non-vegetarian food is mandatory.
• Strong advantage for candidates with experience in peninsular south indian cuisine (Kerala, Tamil Nadu, Karnataka, Andhra, Telangana).
• Knowledge of basic HACCP and food safety guidelines.
• Ability to work under pressure, in high heat, and at high speed.

Job Types: Full-time, Permanent

Pay: ₹20,000.00 - ₹22,000.00 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