Job
Description
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.
