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.