Indian,tandoor Cook/commis/CDP

Role & responsibilities

Commis

An entry-level kitchen position in an Indian restaurant, primarily responsible for basic food preparation tasks like chopping vegetables, prepping meats, mixing spices, and assisting senior chefs in cooking dishes according to traditional Indian recipes, while adhering to strict hygiene and safety standards within the kitchen; essentially a junior chef focused on learning the fundamentals of Indian cuisine

Indian/tandoor CDP

• Food Preparation:
• Expertly prepare and cook a variety of Indian dishes including curries, tandoori items, biryani, naan bread, and more, according to established recipes.
• Maintain proper portioning and plating techniques to ensure aesthetic appeal.
• Ensure ingredients are fresh, properly handled, and cooked to the correct level of doneness.
• Section Management:
• Oversee the operation of a designated kitchen section (e.g., tandoor station, curry station).
• Manage inventory of ingredients within the section, ordering supplies as needed.
• Train and supervise commis chefs assigned to their section.
• Quality Control:
• Monitor food quality throughout the cooking process, ensuring consistency and flavor profile.
• Identify and address any issues related to food quality or presentation.
• Adhere to all food safety and hygiene regulations.

Preferred candidate profile

Commis

Candidates with a minimum of one year experience preferred.

CDP

Candidates with a minimum of 3 years are preferred.

Perks and benefits