Here are the professional responsibilities of Indian Commis 1 & Commis 2 in a Cloud Kitchen setup (especially for Indian cuisine): 🍛 Indian Commis 1 Responsibilities (Senior Line Cook – Indian Cuisine)Designation: Commis I – Indian Section Location: Cloud Kitchen Reports To: CDP / Sous Chef / Head Chef Key Responsibilities: Prepare and cook a variety of Indian dishes (gravies, dry sabzis, dal, rice, biryanis, tandoori items) with consistency. Independently handle one or more sections (tandoor, curry, dosa, snacks). Marinate meats and vegetables as per recipes and portion sizes. Control mise-en-place for the Indian kitchen: chopping, grinding, boiling, blanching, etc. Operate kitchen equipment such as tandoor, gas range, pressure cookers, etc. Maintain food quality, temperature, portioning, and presentation per SOP. Ensure adherence to hygiene, sanitation, and safety standards. Support junior commis and assign basic tasks to Commis 2 and 3. Coordinate with dispatch or packaging team for timely plating of online orders. Report any inventory shortfalls to the chef or kitchen supervisor. 🍲 Indian Commis 2 Responsibilities (Junior Line Cook – Indian Cuisine)Designation: Commis II – Indian Section Location: Cloud Kitchen Reports To: Commis 1 / CDP / Sous Chef Key Responsibilities: Assist Commis 1 and CDP in day-to-day cooking and prep tasks. Help in mise-en-place: chopping onions, tomatoes, grinding masalas, prepping dough. Prepare basic Indian items: dal, rice, roti, paratha, chutneys, and accompaniments. Follow recipes and instructions accurately. Maintain cleanliness and hygiene in assigned work area. Wash, clean, and store raw materials under food safety norms. Learn and gradually handle cooking tasks under supervision. Label and store leftovers or prep items with date tags (FIFO method). Maintain kitchen tools and assist in end-of-day cleaning and stock checks. ✅ Common Expectations for Both Roles in a Cloud Kitchen: Speed and accuracy for high-volume delivery orders. Knowledge of packaging standards for delivery. Compliance with hygiene (FSSAI norms), temperature checks, and food safety audits. Flexibility to assist in other cuisines during peak hours (if multi-cuisine cloud kitchen). Readiness for rotational shifts and tight dispatch timelines.

🍕 Pizza Chef Responsibilities (Specialized in Pizza Making)Designation: Pizza Chef / Pizzaiolo / Pizza Commis Core Responsibilities: Prepare various styles of pizzas (Neapolitan, thin crust, pan, etc.) with consistency. Hand stretch, roll, or toss pizza dough; ensure dough proofing and fermentation as required. Manage pizza oven operations (wood-fired, deck, or conveyor). Prepare and portion sauces, toppings, cheese, and condiments. Monitor baking times and temperatures for optimal results. Maintain hygiene and food safety protocols. Coordinate with service staff and kitchen team for timely orders. Maintain stock of ingredients; inform head chef of shortfalls. Innovate and assist in new pizza recipes and seasonal offerings. 🍅 Sauce Maker / Sous Maker Responsibilities (Specialized in Base Sauce Preparation)Designation: Sauce Maker / Prep Cook – Sauce Station Core Responsibilities: Prepare a variety of sauces such as tomato basil, Alfredo, arrabbiata, pesto, BBQ, bechamel, and proprietary house blends. Cook and blend ingredients to precise textures and flavors. Store sauces properly, maintain accurate labeling and FIFO rotation. Support pizza and pasta sections with timely sauce supply. Standardize recipes and batch portions as per SOPs. Assist in R&D for new sauce developments. Follow food safety standards in handling perishables and dairy-based sauces. 🍞 Baker Responsibilities (Bread, Dough, and Dessert Baking)Designation: Baker / Commis Baker / Bakery Assistant Core Responsibilities: Prepare a variety of baked goods: pizza dough, garlic bread, focaccia, burger buns, rolls, croissants, pastries, etc. Operate baking equipment: ovens, mixers, proofers. Monitor baking times, temperatures, and consistency of products. Handle dough fermentation and resting processes efficiently. Decorate or finish baked goods (glazes, seeds, butter wash). Ensure cleanliness of baking tools and compliance with hygiene standards. Maintain inventory of flour, yeast, dairy, and other bakery supplies. Assist in developing new bakery items for café or restaurant

🧑‍🍳 Kitchen Helper – Duties & Responsibilities📍 Applicable for Restaurants Basic Food Preparation Assist chefs with cutting, peeling, and washing vegetables and fruits. Prepare ingredients as directed (marination, portioning, etc.). Cleaning and Sanitization Maintain cleanliness of the kitchen, equipment, and work surfaces. Wash dishes, utensils, and cooking tools regularly. Follow hygiene and sanitization protocols (FSSAI standards). Support Kitchen Operations Arrange and store supplies and ingredients properly. Label and date all stored food to avoid spoilage. Assist with unloading deliveries and organizing stock. Waste Management Dispose of kitchen waste properly and maintain garbage bins. Segregate dry and wet waste as per local health guidelines. During Service Hours Help with plating and serving dishes under chef supervision. Refill prep stations and assist in maintaining workflow. Safety and Compliance Adhere to kitchen safety standards to prevent accidents. Handle kitchen tools and appliances carefully. Multitasking and Flexibility Be ready to assist any department as required during busy hours. Adapt to various cuisine stations like Indian, Chinese, Continental, etc. Team Coordination Work closely with chefs, cooks, and stewards to ensure smooth kitchen operations. Follow instructions quickly and effectively.

Here are the key responsibilities of a South Indian Chef (especially for a vegetarian restaurant): 🌿 South Indian Chef Responsibilities (Vegetarian Restaurant)Prepare Authentic Dishes Specialize in vegetarian South Indian items like dosa, idli, vada, pongal, sambar, rasam, upma, etc. Menu Planning Assist in designing traditional and seasonal South Indian menus with a variety of breakfast, lunch, and dinner options. Food Preparation & Cooking Ensure timely preparation and consistency in taste, texture, and presentation of all dishes. Quality & Hygiene Maintain high standards of cleanliness, hygiene, and food safety (FSSAI compliance). Ingredient Management Monitor inventory, plan procurement, and manage kitchen stock of fresh spices, lentils, vegetables, and grains. Team Supervision Guide and train kitchen helpers, commis, and dosa masters for efficient operations. Waste Control Reduce food wastage and maintain portion control while ensuring quality. Customer Satisfaction Customize spice levels and dish variants based on customer preferences and regional variations. Time Management Maintain punctuality for breakfast/lunch services and ensure all dishes are ready on time. Innovation & Tradition Introduce new recipes while retaining the authenticity of South Indian culinary traditions.

Here are the bartender responsibilities tailored for a 4-star hotel setting, where professionalism, guest experience, and high standards are critical: 🍸 Bartender Responsibilities – 4-Star Hotel Prepare and Serve Premium Beverages Craft classic and signature cocktails, mocktails, wines, and spirits with precision and consistency. Deliver Exceptional Guest Experience Greet guests warmly, understand preferences, and provide personalized drink recommendations. Maintain High Standards of Cleanliness Ensure the bar counter, tools, and glassware are spotless and organized at all times. Follow Hotel SOPs and Brand Standards Adhere to standard recipes, portion controls, and service guidelines as per hotel protocols. Upselling and Suggestive Selling Promote premium brands, cocktail specials, and food pairings to enhance guest experience and increase revenue. Stock and Inventory Control Monitor bar inventory, restock efficiently, and report shortages or overages to the bar supervisor. Cash Handling and Billing Accuracy Use POS systems correctly, handle guest bills with accuracy, and follow hotel audit procedures. Compliance with Safety and Alcohol Laws Check ID when needed, serve responsibly, and comply with local legal and hotel policies. Coordination with Service and Kitchen Teams Ensure smooth flow of orders and maintain timely communication with F&B staff. Training and Grooming Standards Maintain impeccable grooming, uniform standards, and attend regular briefings or trainings.

Here are the Cashier Responsibilities for a Fine Dine Vegetarian South Indian Restaurant in Malleswaram, Bengaluru: 🧾 Cashier Responsibilities – Fine Dine South Indian Restaurant Location: Malleswaram, Bengaluru Cuisine: Pure Vegetarian | South Indian Setting: Fine Dine Restaurant 🔸 Front-End Responsibilities Guest Billing & Payment Handling Generate accurate bills using the restaurant POS system Handle cash, UPI, card, and other digital payments efficiently Issue receipts and maintain proper transaction logs Guest Interaction Greet guests politely and assist them at the billing counter Answer menu or service-related queries courteously Ensure smooth check-out process with minimal wait time Table Coordination Coordinate with the service staff to close tables on time Monitor table billing status during busy hours Handle advance table bookings or take-away billing if needed 🔸 Back-End & Admin TasksCash Reconciliation Tally daily collections and prepare end-of-day reports Maintain float cash and submit collections to management Report any billing discrepancies immediately POS & Inventory Sync Update menu items, combos, and discounts in the POS Ensure accurate tax application and GST compliance Coordinate with kitchen staff for order-related corrections Cleanliness & Presentation Keep the billing area neat, hygienic, and welcoming Arrange printed bills, pens, tip box, and required materials properly 🔸 Additional SupportTakeaway & Delivery Handle takeaway billing and coordinate with delivery partners Print KOTs and inform kitchen promptly for packaging Customer Feedback & Loyalty Collect feedback from dine-in customers politely Inform guests about loyalty programs or festive offers ✅ Skill Requirements Prior experience in fine dine or traditional restaurant setups preferred Good communication in Kannada, English, and basic Hindi Familiarity with South Indian vegetarian menu items Basic accounting skills & hands-on POS experience Calm, organized, and customer-focused under pressure