Commis (Commi 1 / 2 / 3)

Job Description: Commis (I, II, III) – Indian Cuisine

Organization: Salt Restaurant (A Unit of Blue Planet Foods Pvt Ltd)

Location: Bangalore, Mumbai, Chennai.

Reporting To: CDP (Chef de Partie) / Sous Chef

Employment Type: Full-Time

Role Summary

The Commis (Indian Cuisine) is responsible for the daily preparation and execution of Indian dishes, ranging from Tandoor and Kebabs to Curries and Biryanis. At Salt, we blend traditional techniques with modern presentation; therefore, precision, consistency, and a deep respect for spices and ingredients are mandatory.

Key Responsibilities by Level

1. Commis I (Senior Associate Level)

·        Station Ownership: Take primary responsibility for a specific section (e.g., Gravy/Curry or Tandoor) during the shift.

·        Consistency: Ensure every dish leaving the station matches the standardized recipe card and the Chef's presentation style.

·        Leadership: Supervise and mentor Commis II and III, ensuring they follow hygiene and prep protocols.

·        Waste Management: Monitor portion control and minimize wastage of high-value ingredients like saffron, ghee, and premium meats.

2. Commis II (Intermediate Level)

·        Execution: Prepare complex base gravies, marinades, and spice blends (Masalas) from scratch.

·        Cooking: Handle live cooking during service hours, ensuring correct textures and temperatures for Indian breads and meats.

·        Stock Rotation: Manage "First In, First Out" (FIFO) for the butchery and dairy products used in the Indian section.

3. Commis III (Entry/Junior Level)

·        Mise-en-place: Handle the bulk of the "Prep" work—peeling, chopping, grinding spices, and marinating meats for the Tandoor.

·        Hygiene: Maintain a spotlessly clean workstation, following "Clean-as-you-go" principles.

·        Support: Assist senior chefs in plating and garnishing dishes during peak rush hours.

Technical Skills Required

·        Tandoor Expertise: (For Tandoor specialists) Ability to manage clay oven temperatures and judge meat doneness by touch/sight.

·        Curry/Gravy Knowledge: Understanding the stages of "Bhuna" (sautéing) and the balance of aromatics in Indian mother gravies.

·        Modern Presentation: Ability to plate Indian food with a contemporary, minimal, and clean aesthetic as per Salt’s branding.

Candidate Profile

Education & Experience:

·        Education: Degree/Diploma in Culinary Arts or Hotel Management.

·        Experience:

o   Commis I: 3–5 years in a reputed Indian kitchen.

o   Commis II: 2–3 years experience.

o   Commis III: 0–2 years (Freshers with strong culinary training are welcome).

Core Competencies:

·        Palate: A strong sense of taste and smell to ensure spice balances are perfect.

·        Discipline: Ability to follow strict recipes without unauthorized variations.

·        Physical Stamina: Ability to work in a high-temperature kitchen environment for long shifts.

·        Hygiene: Knowledge of FSSAI standards and HACCP food safety protocols.

What We Offer

·        Competitive salary based on technical skill test (Trade Test).

·        Opportunity to work with modern culinary equipment and high-quality ingredients.

·        Staff Accommodation

·        Duty meals, uniforms, and statutory benefits (PF/ESI).

·        Clear growth path to Demi-CDP and CDP roles.