indian chef

Job Responsibilities – Indian Chef (All-Rounder, Commis 1)1. Food Preparation & Cooking

• Prepare and cook authentic Indian dishes (North Indian, South Indian, snacks, curries, breads, rice, etc.) as per standard recipes.
• Assist in menu planning, portion control, and maintaining consistent taste and presentation.
• Ensure timely preparation of food during breakfast, lunch, and dinner service.
• Support senior chefs in specialized dishes and banquet operations.

2. Hygiene & Safety

• Follow FSSAI and hotel food safety standards at all times.
• Maintain personal hygiene, grooming, and cleanliness in the kitchen.
• Ensure proper storage, labeling, and rotation of raw and cooked food (FIFO/LIFO).
• Regularly sanitize workstations, equipment, and utensils.

3. Inventory & Stock Management

• Assist in receiving, checking, and storing kitchen supplies.
• Report shortages, wastage, or quality concerns to the Head Chef/CDP.
• Avoid over-preparation to reduce food cost and wastage.

4. Teamwork & Coordination

• Work closely with CDP, DCDP, and other commis in the Indian section.
• Coordinate with service staff for smooth food delivery.
• Provide training and support to junior commis/helpers when required.

5. Guest & Quality Focus

• Maintain high standards of taste, presentation, and portion control.
• Adapt dishes to guest preferences (e.g., spice level, dietary needs).
• Handle special requests during banquets, parties, and à la carte service.

6. Other Responsibilities

• Participate in daily briefings and kitchen meetings.
• Support in buffet setup, live counters, and outdoor catering if required.
• Follow hotel SOPs, safety rules, and work schedules (including weekends & holidays).
• Take initiative to learn new recipes, cooking techniques, and improve skills.

Job Types: Full-time, Permanent

Pay: ₹12,000.00 - ₹20,000.00 per month

Benefits:

• Food provided

Work Location: In person