Commis (Commi 1 / 2 / 3)

We are seeking a skilled and passionate Chef with expertise in Indian curries and Continental cuisine. The ideal candidate will be responsible for menu preparation, food quality, kitchen operations, and maintaining hygiene standards while delivering consistent taste and presentation.

• Key ResponsibilitiesFood Preparation & CookingPrepare and cook a wide range of Indian curries (North Indian, South Indian, Mughlai, regional gravies) and Continental dishes (Italian, French, Asian fusion, grills, pastas, sauces, soups).
• Ensure authenticity, consistency, and quality in flavor and presentation.
• Plan daily specials and seasonal menus in coordination with management.
• Kitchen OperationsManage day-to-day kitchen activities, including mise-en-place and service execution.
• Maintain portion control and minimize food wastage.
• Supervise kitchen staff and guide commis chefs and helpers.
• Hygiene & SafetyFollow food safety and hygiene standards (FSSAI guidelines).
• Ensure cleanliness of kitchen equipment, workstations, and food storage areas.
• Monitor proper handling and storage of raw and cooked ingredients.
• Inventory & Cost ControlAssist in ordering raw materials and maintaining inventory levels.
• Control food cost and ensure optimal use of ingredients.
• Report shortages or quality issues to management.
• Quality ControlMaintain high standards of taste, plating, and guest satisfaction.
• Accept feedback and continuously improve dishes and techniques.
• Required Skills & QualificationsProven experience as a Chef / Cook specializing in Indian Curries and Continental Cuisine.
• Strong knowledge of spices, sauces, herbs, and cooking techniques.
• Ability to work efficiently in a fast-paced kitchen environment.
• Good time management and teamwork skills.
• Knowledge of food hygiene and safety practices.
• ExperienceMinimum 2–5 years of relevant kitchen experience preferred.
• Hotel, restaurant, café, or fine-dining experience is an advantage.
• Working ConditionsAbility to work flexible shifts, including weekends and holidays.
• Standing for long hours in a hot kitchen environment.
• LocationAs per company requirement