Commis-II (Indian Curry)
Core
Assist in the preparation of Indian curries, gravies, masalas, and other assigned dishes while maintaining kitchen hygiene and food safety standards.
Role type
Junior culinary staff (Commis)
Builds
Indian curries, gravies, masalas, and other assigned dishes
Domain
Hospitality / Indian Cuisine
Required skills
Food preparation, mise-en-place, recipe adherence, portion control, food safety compliance, ingredient quality checking, equipment cleaning, temperature control, waste minimization
Responsibilities
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; 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.
