The Indian Commis II is responsible for assisting in the daily operations of the Indian kitchen, preparing and cooking food as per standard recipes, maintaining food quality, and ensuring cleanliness and hygiene in the assigned section. The role involves supporting senior chefs in food preparation and ensuring timely delivery of quality food to guests.

Key Responsibilities

- Assist the CDP and Demi Chef de Partie in daily Indian kitchen operations.

- Prepare Indian dishes, including curries, gravies, dals, rice, vegetables, and basic Indian preparations.

- Assist in preparing North Indian and regional Indian cuisine as per hotel requirements.

- Complete daily mise-en-place before the start of kitchen operations.

- Follow standard recipes, portion sizes, and food presentation guidelines.

- Ensure timely preparation and service of food during buffet and à la carte operations.

- Maintain the cleanliness and hygiene of the kitchen, workstations, utensils, and equipment.

- Ensure proper storage, labelling, and rotation of food items as per FIFO standards.

- Check the freshness and quality of ingredients before use.

- Follow food safety, personal hygiene, and sanitation standards.

- Assist senior chefs in monitoring food wastage and maintaining portion control.

- Ensure proper handling and maintenance of kitchen equipment.

- Support buffet setup,



food replenishment, and presentation during service.

- Follow instructions given by the CDP, Sous Chef, and Executive Chef.

- Maintain discipline, grooming, and professional conduct in the kitchen.

- Participate in kitchen briefings and training sessions.

Required Qualifications & Skills

- Diploma or Certificate in Hotel Management / Culinary Arts preferred.

- Minimum 1–2 years of experience in an Indian kitchen.

- Basic knowledge of Indian cuisine, spices, ingredients, and cooking techniques.

- Knowledge of food preparation and kitchen operations.

- Understanding of food safety, hygiene, and sanitation.

- Ability to work in a team and follow instructions.

- Willingness to learn new cooking techniques and preparations.

- Ability to work in versatile shifts.

Key Performance Indicators (KPIs)

- Food preparation quality and consistency.

- Timely completion of mise-en-place.

- Food hygiene and safety compliance.

- Kitchen cleanliness and organisation.

- Food wastage and portion control.

- Productivity and teamwork.

- Compliance with standard recipes and hotel SOPs.

Pay: ₹15,000.00 - ₹20,000.00 per month

Benefits

- Food provided

- Health insurance

- Paid time off

- Provident Fund

Work Location: In person

📌 Indian Commis II (Palampur)
🏢 Larisa Hotel u0026 Resort
📍 Palampur