North Indian cook

North Indian Commi 2 Salary is (18k to 20k)

1. Do daily mise en place: wash, peel, cut, and chop vegetables, meats, and other ingredients as per the recipe.
2. Prepare basic gravies and pastes such as onion-tomato masala, ginger-garlic paste, and cashew paste.
3. Marinate meats, paneer, and vegetables for tandoor and grill items, following the standard recipes.
4. Assist in cooking curries, dal, and rice dishes, and help with the tandoor station when needed.
5. Prepare breads such as roti, naan, and paratha, or assist the tandoor chef.
6. Follow portion sizes, plating standards, and the taste set by the Head Chef.
7. Store, label, and date all prepared items properly, and follow the FIFO method.
8. Keep the workstation, equipment, and kitchen floor clean and sanitised, and follow FSSAI hygiene rules.
9. Minimise wastage and report stock shortages to the senior chef on time.
10. Follow instructions from the CDP and Sous Chef, and learn new dishes and techniques.

DCDP, Demi Chef de Partie (25k to 28k)

1. Run an assigned section (gravy, tandoor, curry, or rice/biryani) independently during service.
2. Cook North Indian dishes such as butter chicken, dal makhani, paneer dishes, kebabs, and biryani to the restaurant's recipe and taste.
3. Plan daily prep for the section, check stock, and raise indents for ingredients.
4. Make sure every dish is consistent in taste, quality, portion, and presentation.
5. Guide and train Commi 1, Commi 2, and helpers working in the section.
6. Keep the section ready before service, and manage orders quickly during rush hours.
7. Maintain food safety, correct storage temperatures, labelling, and kitchen hygiene.
8. Control wastage, monitor food cost, and handle expensive ingredients carefully.
9. Coordinate with the Sous Chef, CDP, and service team to keep order flow smooth.
10. Support new menu items and recipe trials, and report any equipment problems to the Head Chef.