North Indian cook

Commis 1 (Commi 1) Role Overview

A Commis 1 in a North Indian Veg and Non-Veg restaurant assists senior chefs in preparing traditional dishes like curries, tandoori items, naans, and gravies while ensuring hygiene and consistency. This junior chef position supports both vegetarian (paneer, dal) and non-vegetarian (chicken, mutton) sections in busy Bengaluru outlets. Locations like Sahakar Nagar, Doddaballapur, and Whitefield demand candidates familiar with local staffing needs for high-volume service.expertia+4​

Core Responsibilities

• Prepare mise-en-place by chopping vegetables, portioning meats, and measuring spices for North Indian recipes under supervision.apna+1​
• Cook basic dishes following standardized methods, including gravy-based curries, dry items, and tandoori preparations while minimizing waste.careers.accor+1​
• Maintain kitchen cleanliness, perform temperature checks, label food, and assist with inventory and stock rotation.opedromumbai+1​

Veg vs Non-Veg Duties

AspectVegetarian SectionNon-Vegetarian SectionPrep FocusPaneer, veggies, dals, chopping herbs expertia​Marinating chicken/mutton, filleting careers.accor+1​Cooking TasksGravies, stir-fries without cross-contamination escoffier​Tandoori grilling, curries with meat shine​HygieneSeparate tools to avoid meat contact jobhai​Strict cleaning post-meat handling opedromumbai​

Qualifications and Skills

Previous experience in North Indian kitchens, knowledge of spices and tandoor operations, plus ability to work shifts in Bengaluru's competitive hospitality scene. Basic culinary certification helps, with emphasis on teamwork and food.

For Commis 1 chefs in North Indian kitchens follow a structured daily routine focused on preparation, service support, and cleanup to ensure smooth operations in Veg and Non-Veg sections.expertia+1​

Opening DutiesArrive early to review the menu and prep list, then chop vegetables (onions, tomatoes, ginger, garlic), portion proteins like chicken or paneer, and prepare spice mixes or marinades for curries and tandoori items. Set up mise-en-place by organizing workstations, preheating tandoors or grills, and checking ingredient freshness with labeling and temperature logs.expertia+3​

Service DutiesAssist senior chefs in cooking North Indian dishes such as butter chicken, dal makhani, or naans, while maintaining portion control and recipe consistency. Keep the station clean during peak hours, restock ingredients, handle special orders, and enforce hygiene to prevent cross-contamination between Veg and Non-Veg areas.expertia+3​

Closing DutiesStore leftovers with proper labeling and dating, clean utensils, workstations.