The Commis–III (Indian Kitchen) assists senior kitchen staff in basic food preparation and cooking of Indian cuisine while maintaining hygiene, safety, and quality standards.
Assist in preparation of Indian dishes (gravies, vegetables, rice, breads, basic masalas).
Perform basic cooking under supervision.
Clean, cut, and prepare vegetables, meats, and other ingredients.
Follow standard recipes and portion control.
Maintain cleanliness of work area, utensils, and equipment.
Follow food safety, hygiene, and sanitation standards (HACCP/FSSAI).
Store food items properly and assist in stock rotation (FIFO).
Support senior chefs during service hours.
Report equipment issues or food quality concerns to seniors.
Adhere to hotel/restaurant policies and kitchen discipline.