Commi II - Tandoor

Brigade Group; Bengaluru; On-site; INR 201,000 - 312,000; Full time

Job summary

Brigade Group, working through Signature Club Resort, seeks a Commis II to support the Tandoor section in a fast-paced hotel environment. You will assist in preparing Indian Tandoor dishes, maintain mise-en-place and ensure food quality under supervision of senior chefs.

Candidate should have 1–3 years of experience in hotel, restaurant or resort kitchens, with ITI/ Diploma in Culinary Arts or Hotel Management. Flexibility for weekends and shifts is expected.

Qualifications

• Experience in Tandoor / Indian kitchen preferred.
• Ability to work under pressure in a fast-paced hotel.
• Good hygiene and kitchen safety knowledge.
• Flexible shifts including weekends.
• Willingness to learn and follow instructions.
• Teamwork and communication skills.

Responsibilities

• Assist in preparing and cooking Indian Tandoor dishes as per recipes and guidelines.
• Maintain mise-en-place for the Tandoor section.
• Operate the Tandoor safely and efficiently.
• Prepare items such as Tandoori breads, kebabs, tikka, marinated meats and vegetables.
• Ensure proper portioning, taste, texture, presentation and consistency.
• Follow recipes and instructions from senior chefs.
• Maintain cleanliness and hygiene of the Tandoor section and equipment.
• Follow HACCP, food safety and hotel standards.
• Report equipment issues or shortages to the Chef.

Skills

Tandoor operations

Indian cuisine

Hygiene & safety

Teamwork & communication

Discipline & punctuality

Willingness to learn

Education

ITI / Diploma / Certificate in Culinary Arts or Hotel Management

Job description

JOB DESCRIPTION

Position: Commis II – Tandoor

Department: Food & Beverage – Kitchen

Section: Tandoor

Designation: Commis II

Reports To: Chef de Partie / Sous Chef

Location: Signature Club Resort

Job Purpose

To assist in the smooth and efficient operation of the Tandoor section by preparing and cooking food as per standard recipes, maintaining quality and hygiene standards, and supporting the kitchen team during daily operations.

Key Responsibilities

• Assist in the preparation and cooking of Indian Tandoor dishes as per standard recipes and presentation guidelines.
• Prepare and maintain the mise-en-place required for the Tandoor section.
• Operate and maintain the Tandoor safely and efficiently.
• Assist in preparing items such as Tandoori breads, kebabs, tikka, marinated meats, vegetables and other Tandoor preparations.
• Ensure proper portioning, taste, texture, presentation and consistency of food.
• Follow recipes, cooking methods and instructions given by the Chef de Partie / Sous Chef.
• Maintain cleanliness and hygiene of the Tandoor section, equipment and work area at all times.
• Ensure proper storage, labelling and handling of food items according to hotel standards.
• Follow HACCP, food safety and hygiene standards at all times.
• Minimize food wastage and ensure proper utilization of ingredients.
• Assist with receiving, checking and storing kitchen supplies when required.
• Support the kitchen team during buffet, à la carte, banquets and special events.
• Ensure all equipment and utensils are cleaned and maintained after use.
• Report any equipment malfunction, food quality issue or shortage of ingredients to the Chef.
• Follow all hotel policies, safety procedures and departmental standards.
• Maintain a positive and professional attitude and work effectively as part of the kitchen team.

Required Skills & Competencies

• Basic knowledge of Indian cuisine and Tandoor operations.
• Knowledge of Tandoor cooking techniques and food preparation.
• Good understanding of food hygiene and kitchen safety.
• Ability to work under pressure in a fast-paced hotel environment.
• Good teamwork and communication skills.
• Willingness to learn and take instructions from senior chefs.
• Good discipline, punctuality and personal hygiene.
• Ability to work flexible shifts, including weekends and holidays.

Qualification & Experience

• Qualification: ITI / Diploma / Certificate in Culinary Arts or Hotel Management preferred.
• Experience: 1–3 years of relevant experience in a hotel, restaurant or resort kitchen.
• Candidates with relevant experience specifically in Tandoor / Indian Kitchen will be preferred.

Key Performance Areas (KPIs)

• Food quality and consistency
• Hygiene and food safety compliance
• Mise-en-place readiness
• Proper portion control
• Minimization of food wastage
• Timely food preparation and service
• Kitchen cleanliness and safety
• Teamwork and discipline