Commis-II (Indian Curry)

Assist in the preparation of Indian curries, gravies, masalas, and other assigned dishes.

Perform mise-en-place for the Indian Curry section as per daily requirements.

Follow standardized recipes, portion sizes, and presentation standards.

Ensure proper preparation, cooking, seasoning, and consistency of food items.

Assist the Chef de Partie in daily kitchen operations and food production.

Maintain cleanliness and hygiene of the work station, equipment, and kitchen area.

Follow HACCP, food safety, and personal hygiene standards at all times.

Ensure proper storage, labeling, and handling of food items.

Check the quality and freshness of ingredients before use.

Minimize food wastage and use ingredients efficiently.

Maintain proper temperature control during cooking, holding, and storage.

Assist in receiving, checking, and organizing kitchen supplies when required.

Ensure all kitchen equipment and utensils are properly cleaned and maintained.

Support buffet, à la carte, banquet, and other food production requirements.

Coordinate effectively with other kitchen team members during service.

Follow instructions given by the Chef de Partie, Sous Chef, or Executive Chef.

Perform any other kitchen-related duties assigned by the management.

Diploma / Certificate in Culinary Arts or equivalent. 1–2 years of relevant experience in a hotel, restaurant, or commercial kitchen preferred.