Commis (Commi 1 / 2 / 3)

1. Indian Cuisine – CDP (Chef de Partie) Job Role: Responsible for independently handling an Indian section, ensuring taste consistency, speed, and hygiene. Must be able to run the section without supervision. Key Responsibilities: Prepare and execute all Indian dishes as per SOPs. Maintain consistency, portioning, and quality during peak hours. Train commis and ensure discipline inside the kitchen. Check mise-en-place, stock levels, and coordinate with the store/production team. Maintain hygiene, equipment care, and follow kitchen safety standards. Requirements: Minimum 1–6 years experience in Indian cuisine. Strong knowledge of gravies, tandoor basics, Indian starters, and regional flavors. Ability to manage pressure and deliver accurate orders quickly. Must be punctual, reliable, and able to lead juniors. 2. Indian Commis 1 Job Role: Support CDP and manage prep, cooking, and station-level tasks independently when needed. Key Responsibilities: Assist in cooking Indian dishes (gravies, starters, rotis depending on section). Handle mise-en-place and ensure ingredients are fresh and ready. Follow SOPs for taste and portion control. Maintain hygiene and cleanliness in the assigned area. Coordinate with Commis 2/3 for prep tasks. Requirements: 2–4 years experience in Indian kitchen. Good understanding of gravies, basic masalas, frying, sautéing, etc. Ability to work fast and follow instructions accurately. Should be reliable and consistent. 3. Indian Commis 2 Job Role: Handle prep work and assist in cooking during rush hours. Key Responsibilities: Chop, cut, grind, marinate, and prepare mise-en-place. Assist in basic cooking tasks (frying, cutting, blending). Maintain ingredient freshness and station cleanliness. Support Commis 1 and CDP during service. Requirements: 1–2 years kitchen experience. Basic knowledge of Indian cooking methods. Must be fast, organized, and willing to learn. Good discipline and hygiene practices. 4. Indian Commis 3 Job Role: Entry-level support role focusing on prep and cleanliness. Key Responsibilities: Washing, cleaning, peeling, cutting basic vegetables. Support ingredient prep for the section. Maintain hygiene and assist with basic tasks during service. Follow instructions from seniors without delay. Requirements: 0–1 year experience. Willing to learn Indian kitchen work from scratch. Must be hardworking, disciplined, and punctual. 5. Kitchen Steward (KST)Job Role: Responsible for overall cleanliness, dishwashing, basic support work, and maintaining hygiene standards inside the kitchen. Key Responsibilities: Wash dishes, utensils, GN pans, tandoor tools, and all kitchen equipment properly. Clean workstations, floors, storage areas, and waste bins regularly. Support chefs by keeping the kitchen organized and clutter-free. Handle garbage segregation and disposal as per hygiene standards. Ensure proper cleaning of prep tables after every shift. Follow all safety and hygiene guidelines without shortcuts. Requirements: 0–1 year experience (freshers accepted). Physically fit and able to handle fast-paced work. Must be punctual and disciplined. Ready to work in shifts and support the kitchen team. Willing to learn and take responsibility.