Here is a comprehensive template for an Indian Cuisine Commi Chef (Commi 1 / Commi 2 / Commi 3) that you can customize to fit your establishment:

Job Title: Commi Chef – Indian Cuisine

Location: [City, State / Location]

Department: Kitchen / Culinary

Reports To: Chef de Partie (CDP) / Sous Chef / Executive Chef

Job Type: Full-time

Job Summary

We are looking for a passionate and skilled Commi Chef specializing in Indian Cuisine to join our culinary team. In this role, you will assist the Chef de Partie (CDP) and Sous Chef in preparing, cooking, and presenting authentic Indian dishes according to our brand standards and quality requirements. You will gain hands-on experience in various stations—including Curry, Tandoor, and Prep—while maintaining high standards of food hygiene, safety, and operational efficiency.

Key Responsibilities & Duties1. Food Preparation & Cooking

- Assist in the daily preparation (Mise en Place) of ingredients, including grinding spices, preparing authentic gravies, marinating meats, and chopping vegetables.
- Cook traditional Indian dishes (curries, biryanis, gravies, and tandoori items) under the guidance of senior chefs.
- Ensure consistent quality, taste, temperature, and presentation of food as per standard recipes.
- Handle station setups for the Curry/Tandoor/Prep sections during service hours.

2. Kitchen Operations & Maintenance

- Maintain clean, organized,



and sanitary work stations at all times in compliance with food safety and hygiene standards (HACCP/FSSAI).
- Properly label, date, store, and rotate food inventory using the FIFO (First-In, First-Out) method.
- Minimize food waste by accurately portioning ingredients and following standardized recipes.
- Monitor kitchen equipment and report any maintenance requirements or safety hazards promptly.

3. Team Collaboration & Support

- Work collaboratively with CDP, Sous Chef, and kitchen stewards to ensure smooth kitchen workflow.
- Support other kitchen stations during busy service periods or when required by management.
- Participate in regular staff meetings, training sessions, and food tasting evaluations.

Qualifications & Requirements

- Education: Diploma or Degree in Hotel Management, Culinary Arts, or equivalent vocational training (preferred).
- Experience:
- 1–3 years of experience in an Indian cuisine kitchen (Fine Dining, Hotel, or High-Volume Restaurant).
- Candidates with experience in Curry or Tandoor stations will be given preference.
- Skills:
- Fundamental knowledge of Indian spices, marinades, gravy bases, and cooking techniques.
- Valuable knife skills and food preparation efficiency.
- Understanding of basic kitchen safety, food hygiene, and sanitation procedures.

Pay: ₹13,000.00 - ₹15,000.00 per month

Benefits

- Food provided
- Paid sick time
- Paid time off

Experience:
- Kitchen: 3 years (Preferred)

Work Location: In person

📌 Commis Chef (Soreng)
🏢 Voyage Hotels u0026 Resorts
📍 Soreng