Indian cuisine Commi 1/ commi 3
- Restaurant Singapore
- 1 - 6 years
- Mumbai
- 2 months ago
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Job Description
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 simple 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.
Job Classification
Industry: Hotels & RestaurantsFunctional Area / Department: Food, Beverage & HospitalityRole Category: Kitchen / F&B ProductionRole: Commis (Commi 1 / 2 / 3)Employement Type: Full timeContact Details:
Company: RestaurantLocation(s): Mumbai+ View Contact
Keyskills: Commis Food Preparation Cooking Food Processing Menu Planning Culinary Food Production Indian Indian Curry Indian Cuisine
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₹ 1.5-3.25 Lacs P.A
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