Commis Chef

Job Title:Commis I – Indian Cuisine Location:Gurgaon, NCR, Mumbai, Jaipur Hotel Category:4/5 Star Department:Kitchen – Indian Section Reporting To:Sous Chef / Chef de Partie (Indian) Employment Type:Full-Time Salary:As per experiencePosition Summary We are seeking a dedicated and skilledCommis I – Indian Cuisineto assist in the preparation of authentic Indian dishes while maintaining high standards of hygiene, quality, and kitchen efficiency. The role supports senior chefs in daily operations and ensures consistency in taste, presentation, and service delivery.Key Responsibilities Food Preparation & Cooking Prepare a variety of Indian dishes in accordance with standardized recipes and hotel quality standards. Assist senior chefs with daily food preparation, mise en place, and plating. Ensure consistency in taste, portioning, and presentation across all dishes. Kitchen Operations & Coordination Support smooth kitchen operations by coordinating with senior chefs and team members. Assist in inventory checks, reporting shortages, damages, or wastage to the supervisor. Ensure readiness of ingredients and equipment before service periods. Hygiene, Safety & Compliance Maintain strict standards of kitchen hygiene, cleanliness, and food safety. Ensure proper storage, labeling, and handling of raw materials and ingredients. Follow safety procedures while handling kitchen equipment and food products. Qualifications & Requirements Sound knowledge of Indian cuisine, spices, gravies, and traditional cooking techniques. Ability to work effectively in a structured and fast-paced kitchen environment. Well-groomed, disciplined, and professional attitude. Strong commitment to quality, consistency, and hygiene standards. Key Competencies Culinary skills (Indian cuisine) Attention to detail and presentation Teamwork and cooperation Time management and operational efficiency Key Performance Indicators (KPIs) Consistency in taste, texture, and presentation Compliance with hygiene and food safety standards Timely completion of mise en place and prep work Efficient use of ingredients with minimal wastage Working Conditions Fast-paced kitchen environment with high production demands. Rotational shifts, including weekends, holidays, and peak service hours

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