Key Job Responsibilities
Food Preparation
Prepare vegetables, meats, poultry, and other ingredients for Indian dishes.
Prepare gravies, curries, masalas, chutneys, and marinades according to standard recipes.
Assist in preparing mise en place before service.
Cooking and Food Production
Prepare Indian dishes such as curries, dals, biryanis, kebabs, breads, and regional specialties.
Follow standard recipes, portion sizes, and presentation guidelines.
Ensure food is cooked properly and maintains the required taste, texture, and quality.
Kitchen Operations
Assist the Chef de Partie in daily kitchen operations.
Ensure timely preparation of food during breakfast, lunch, and dinner service.
Coordinate with other kitchen staff to ensure smooth service.
Hygiene and Food Safety
Maintain cleanliness of the workstation, utensils, and kitchen equipment.
Follow food safety, personal hygiene, and sanitation standards.
Ensure proper food storage, labeling, and stock rotation using FIFO (First In, First Out).
Stock and Inventory
Check the quality and freshness of ingredients.




Inform the senior chef about shortages and required ingredients.
Minimize food wastage and use ingredients efficiently.
Quality Control
Maintain consistency in taste, portion size, and food presentation.
Check ingredients before use and report any quality issues.
Follow instructions from senior chefs and hotel kitchen standards.
Equipment Handling
Operate Indian kitchen equipment safely, including burners, tandoors, ovens, and grinders, as assigned.
Clean and maintain equipment after use.
Report damaged or malfunctioning equipment to the supervisor.
Teamwork and Discipline
Follow instructions from the Chef de Partie, Sous Chef, and Head Chef.
Maintain punctuality, discipline, and skilled conduct.
Assist in training kitchen trainees or Commis III staff when assigned.

Pay: ₹21,000.00 - ₹25,000.00 per month

Perks:
Adaptable schedule
Food provided
Provident Fund

Work Location: In person

📌 Indian Commi I Andheri West (India)
🏢 Ramee Hospitality
📍 India