1. Ingredient Preparation & Cooking

- Mise en Place: Wash, peel, and chop vegetables (onions, tomatoes, garlic, ginger) for daily use.
- Spice Blends: Grind whole spices, roast them, and prepare fresh pastes (ginger-garlic paste) and Tadkas (tempering).
- Base Preparations: Assist in making classic Indian gravy bases (e.g., Makhani gravy, Korma base, and brown onion pastes).
- Tandoor Duties: Ignite, maintain, and operate the tandoor oven for baking naans/rotis and grilling marinated meats/paneer (Tikkas and Kebabs).
- Basic Cooking: Execute straightforward tasks like boiling dals, cooking basic curries, and preparing rice/biryanis strictly following senior chef recipes. [1, 2, 3, 4, 5]

2. Station Maintenance & Hygiene

- Sanitation: Deep clean workstations, tandoor pits, griddles, and kitchen equipment before and after service.
- Storage & Labeling:



Ensure all food items, especially dairy (paneer, curd) and raw meats, are stored at correct temperatures and labeled appropriately.
- Safety Protocols: Adhere to food safety regulations (such as HACCP) and maintain high personal grooming and hygiene standards. [1, 2, 3, 4, 5]

3. Inventory & Stock Management

- Delivery Handling: Receive fresh produce and meat deliveries, checking them for quality and correct weight.
- Stock Rotation: Practice the "First In, First Out" (FIFO) rule to avoid spoilage of perishable Indian ingredients.
- Wastage Control: Minimize food waste during peeling, cutting, and prep phases.

📌 Indian cuisine Commi 1/ commi 3 (Navi Mumbai)
🏢 Restaurant
📍 Navi Mumbai