Job
Description
Job Vacancy Announcement – Commis Chefs (Multiple Positions) We are hiring talented and passionate Commis Chefs across different specializations! Open Positions: Commis 3 – 2 positions Commis 2 – 5 positions Commis 1 – 4 positions Salary will vary based on position and specialization. If you have the skills and dedication to grow in a dynamic kitchen environment, apply now! Tandoor & Grills: 1.Commis II Experience: 1-2 years as a Commis III in a restaurant or QSR specializing in tandoor and grills. Skills:Assist in marination, skewer preparation, and grilling. Follow SOPs for consistency in tandoor operations. Communication: Basic written English for kitchen coordination. Supervision: Support Commis 1 and maintain prep efficiency 2.Commis III Experience: 0-1 year in a restaurant or QSR, preferably in tandoor and grills. Skills: Assist in basic prep work (chopping, peeling, marination setup). Follow SOPs and maintain kitchen hygiene. 3.Commis I The candidate should posses a strong base in Tandoor and must have some experience working in restaurant or cafe. They must have a minimum of 2-3 years of working experience as a Commis II in a cafe or similar type of outlet, with exposure to multiple sections such as Indian, Tandoor. Effective communication skills in written English are essential to ensure seamless and efficient kitchen operations. Ability to work well within a team, taking direction from the DCDP and helping train and guide Commis 2 and Commis 3. Must have previous experience implementing SOPs. Indian Curries: 4.Commis II Experience: 1-2 years in a restaurant or QSR as a Commis III specializing in Indian cuisine. Skills: Assist in curry preparation, gravies, and spice blending. 5.Commis III Experience: 0-1 year in a restaurant or QSR specializing in Indian cuisine. Skills: Assist in basic prep work for curries, rice, and gravies. Follow SOPs and maintain cleanliness. Rice & Biryani: 6.Commis I Experience: 2-3 years in a restaurant or QSR as Commis II specializing in rice and biryani dishes. Skills:Expert in preparing biryani rice, layering, and dum cooking. Implement and follow SOPs for consistency in biryani preparation. 7.Commis II Experience: 1-2 years in a restaurant or QSR as Commis III specializing in rice and biryani dishes. Skills: Assist in preparing rice, biryani masalas, and final assembly. Follow SOPs for consistent quality in biryani and rice dishes. Indian & Seafood: 8.Commis I Experience: 2-3 years in a restaurant or café as a Commis II, specializing in seafood and Indian cuisine. Strong foundation in seafood and Indian cooking techniques. Experience in multiple kitchen sections, especially seafood and Indian curries. Effective written English for smooth kitchen operations. Assist Sous Chef, guide Commis 2 and Commis 3, and support teamwork. Experience in implementing and following kitchen SOPs. 9.Commis II Experience: 2-3 years in a restaurant or café as a Commis III, specializing in seafood and Indian cuisine. Strong foundation in seafood and Indian cooking techniques. Experience in multiple kitchen sections, especially seafood and Indian curries. Effective written English for smooth kitchen operations. Assist Commis 2 and support teamwork. Experience in implementing and following kitchen SOPs. Indian Desserts & Beverages: 10.Commis II 2-3 years in a cafe or restaurant, specializing in Indian desserts and beverages. Exposure to multiple sections like desserts and beverages. Strong foundation in preparing traditional Indian desserts and beverages. Implement SOPs for consistency and quality. Effective written English for smooth kitchen operations. Work well with the team, assist the DCDP, and guide Commis 3. South Indian: 11.Commis I The candidate should posses a strong base in South Indian Cuisine and must have some experience working in restaurant or cafe. They must have a minimum of 2-3 years of working experience in a cafe or similar type of outlet, with exposure to multiple sections such as Indian, Continental, South-Indian. Effective communication skills in written English are essential to ensure seamless and efficient kitchen operations. Ability to work well within a team, taking direction from the DCDP and helping train and guide Commis 2 and Commis 3. Must have previous experience implementing SOPs.
