Job Title

Job Summary The Commis II – Indian Cuisine is responsible for assisting in the preparation and cooking of Indian dishes while maintaining high standards of food quality, hygiene, and safety. The role supports senior kitchen staff in daily operations and ensures smooth kitchen functioning. Key Responsibilities - Assist in the preparation and cooking of Indian cuisine, including curries, gravies, tandoor items, rice, breads, and accompaniments. - Follow standard recipes, portion control, and presentation guidelines. - Prepare mise en place as instructed by senior chefs. - Maintain cleanliness and organization of the work station at all times. - Adhere to food safety, hygiene, and sanitation standards (HACCP). - Assist in receiving, storing, and rotating kitchen supplies and ingredients. - Minimize food wastage and report any discrepancies to senior staff. - Support Commis I, Chef de Partie, and Sous Chef during service. - Ensure proper use and maintenance of kitchen equipment. - Follow hotel/restaurant policies, procedures, and grooming standards. Requirements & Qualifications - Diploma or certification in Culinary Arts or equivalent preferred. - 1–2 years of experience in Indian cuisine in a hotel or restaurant kitchen. - Basic knowledge of Indian spices, cooking techniques, and kitchen operations. - Ability to work in a fast-paced environment and under pressure. - Team player with good communication skills. - Willingness to work shifts, weekends, and holidays. Skills & Competencies - Knowledge of Indian cooking methods and ingredients - Time management and multitasking - Attention to detail - Food safety and hygiene awareness - Positive attitude and willingness to learn