Job Description

Roles and Responsibilities of a Commis Chef (Indian Cuisine)

A Commis Chef in Indian cuisine is typically an entry-level position in a professional kitchen, where the individual is responsible for assisting in the preparation and cooking of various Indian dishes. The role requires learning and mastering culinary skills, techniques, and kitchen operations under the supervision of senior chefs. Below are the detailed roles and responsibilities:

1. Food Preparation

• Prepares Ingredients : Chop vegetables, marinate meats, prepare rice, and handle basic food prep duties.
• Prepares Indian Sauces and Pastes : Assist in the preparation of essential Indian ingredients such as curry bases, chutneys, masalas, and pastes (e.g., ginger garlic paste, garam masala).
• Indian Breads and Roti : Assist with the preparation of flatbreads like naan, roti, paratha, and puri.
• Rice Dishes : Help with the preparation of rice-based dishes like Biryani, Pulao, and plain rice.

2. Cooking

• Follow Recipes : Adhere to standardized recipes for traditional and regional Indian dishes such as curries, dals, tandoori items, and sweets.
• Use Specialized Indian Cooking Techniques : Learn to operate traditional cooking equipment like tandoor ovens, dosa grills, or tawa.
• Control Cooking Temperature : Understand how to cook ingredients to perfection, ensuring spices are well-blended and dishes maintain authenticity.
• Assist in Frying and Grilling : Fry samosas, pakoras, or grill kebabs, following precise instructions from senior chefs.

3. Presentation and Plating

• Plating : Ensure that dishes are presented attractively, respecting the visual aspects of Indian food such as garnishing with fresh coriander, saffron strands, or yogurt.
• Consistent Portion Sizes : Maintain uniform portion sizes and quality of food, ensuring consistency with each dish served.

4. Cleanliness and Hygiene

• Kitchen Hygiene : Ensure cleanliness in the kitchen, including washing utensils, cleaning workstations, and maintaining cleanliness in food prep areas.
• Follow Food Safety Guidelines : Adhere to food safety standards by storing ingredients properly and ensuring food is cooked to the right temperatures.
• Maintain Personal Hygiene : Follow health and safety standards such as wearing proper uniforms, gloves, and hairnets.

5. Stock Management

• Inventory Control : Assist in stock-taking of kitchen supplies, such as spices, vegetables, meats, and grains, to ensure sufficient ingredients for daily preparation.
• Proper Storage : Ensure that all ingredients are stored in appropriate conditions, especially perishable items like dairy, meat, or fish.

6. Learning and Skill Development

• Training : Attend training sessions provided by senior chefs to learn advanced techniques, ingredients, and the subtleties of Indian culinary traditions.
• Knowledge of Regional Dishes : Learn the regional variations of Indian cuisine, including North Indian (e.g., Rogan Josh, Butter Chicken), South Indian (e.g., Dosa, Sambar), and others like Mughlai, Punjabi, and Rajasthani cuisine.
• New Recipe Trials : Help senior chefs experiment with new dishes or adapt traditional ones based on customer feedback.

7. Team Collaboration

• Assist Senior Chefs : Work under the supervision of the chef de partie or head chef and learn specific kitchen sections, like the curry station, tandoor, or dessert section.
• Work as a Team : Coordinate with other members of the kitchen brigade to ensure smooth operations and timely delivery of dishes.
• Maintain Communication : Clearly communicate with team members and front-of-house staff to ensure accurate order fulfillment and a smooth dining experience.

8. Equipment Handling

• Operate Kitchen Tools : Handle knives, grinders, blenders, and other kitchen equipment carefully, especially for preparing Indian spices, pastes, and dough.
• Basic Maintenance : Ensure that kitchen equipment is properly cleaned and maintained and report any equipment malfunctions to the supervisor.

9. Adaptation to Special Dietary Requirements

• Special Dietary Needs : Assist in preparing special dietary dishes like vegetarian, vegan, gluten-free, or Jain-friendly Indian food as per customer requests.
• Allergen Awareness : Be aware of potential allergens in Indian cuisine (e.g., nuts, dairy) and take steps to avoid cross-contamination.

10. Customer Service (Indirect)

• Feedback Collection : Occasionally, interact with the service team to learn about customer feedback, which helps refine the preparation process.
• Adaptation of Dishes : Assist chefs in adjusting dishes based on customer preferences, making sure to preserve the authentic flavors of Indian cuisine while catering to modern trends.

Key Skills and Qualities

• Knowledge of Indian Spices : Understanding the fundamental spices and herbs used in Indian cooking, such as cumin, coriander, turmeric, and cardamom.
• Attention to Detail : Precision in seasoning, cooking times, and food presentation.
• Adaptability : Willingness to learn and adapt to new recipes and kitchen environments.
• Time Management : Ability to work under pressure during peak times, ensuring dishes are prepared quickly and efficiently.
• Team-Oriented : Ability to work harmoniously with other kitchen staff, including chefs, assistants, and dishwashers.

Job Type: Full-time

Pay: Up to ?22,000.00 per month

Schedule:

• Rotational shift

Experience:

• total work: 1 year (Preferred)

Location:

• Goa, Goa (Preferred)

Work Location: In person