Indian chef 2nd commi

Kakal Kai Ruchi; Bangalore Rural; On-site; INR 279,000 - 335,000; Full time

Benefits offered by this job

Competitive salary

Duty meals provided

Incentives/bonuses

Growth opportunities

Job summary

Kakal Kai Ruchi in Bangalore's Rajajinagar is seeking an experienced North Indian Chef (Commi 2/3) to manage kitchen operations. You will specialize in tandoor, gravies, curries, and breads, preparing high-quality dishes while ensuring hygiene and smooth teamwork under the Restaurant Manager.

The role requires 2–5 years of North Indian cooking experience, deep knowledge of spices, marinades, gravy bases, and traditional recipes. Competitive salary and growth opportunities are offered.

Qualifications

• 2–5 years of proven experience as a North Indian Chef in a restaurant, cloud kitchen, or hotel setting.
• Deep knowledge of North Indian spices, marinades, gravy bases, tandoor techniques, and traditional recipes.
• Strong team management and interpersonal skills to handle pressure during busy service hours.

Responsibilities

• Culinary Preparation: Prepare authentic, high-quality North Indian dishes (gravies, starters, tandoor items, biryanis, breads, and thalis) while maintaining consistent quality and taste.
• Team Coordination: Lead and coordinate daily tasks with kitchen helpers, commis chefs, and steward staff to ensure smooth kitchen workflow.
• Direct Reporting: Work closely with and report directly to the Restaurant Manager regarding daily operations, ingredient stocks, menu adjustments, and customer feedback.
• Inventory & Portion Control: Assist in managing raw material stock, minimizing waste, and maintaining precise portion sizes to manage food costs.
• Hygiene & Safety: Strictly adhere to food safety standards, station cleanliness, personal hygiene, and proper food handling practices.
• Quality Assurance: Ensure timely food preparation and presentation during peak operational hours.

Skills

North Indian cuisine

Tandoor techniques

Gravies & curries

Bread making

Team leadership

Job description

Job Title: North Indian Chef (Commi 2/3)
Location: Rajajinagar
Job Type: Full-time
Salary: ₹25,000 – ₹30,000 per month (Negotiable up to a reasonable limit based on experience and trade test performance)

Job Overview

We are seeking an experienced and passionate North Indian Chef to manage and oversee our kitchen operations. The ideal candidate will specialize in authentic North Indian cuisine, including tandoor, gravies, curries, and bread items. You will be responsible for preparing high-quality dishes, maintaining kitchen hygiene, and smoothly coordinating with the kitchen team. This role reports directly to the Restaurant Manager / Outlet Manager.

Key Responsibilities

• Culinary Preparation: Prepare authentic, high-quality North Indian dishes (gravies, starters, tandoor items, biryanis, breads, and thalis) while maintaining consistent quality and taste.
• Team Coordination: Lead and coordinate daily tasks with kitchen helpers, commis chefs, and steward staff to ensure smooth kitchen workflow.
• Direct Reporting: Work closely with and report directly to the Restaurant Manager regarding daily operations, ingredient stocks, menu adjustments, and customer feedback.
• Inventory & Portion Control: Assist in managing raw material stock, minimizing waste, and maintaining precise portion sizes to manage food costs.
• Hygiene & Safety: Strictly adhere to food safety standards, station cleanliness, personal hygiene, and proper food handling practices.
• Quality Assurance: Ensure timely food preparation and presentation during peak operational hours.

Requirements & Qualifications

• Experience: 2–5 years of proven experience as a North Indian Chef in a restaurant, cloud kitchen, or hotel setting.
• Expertise: Deep knowledge of North Indian spices, marinades, gravy bases, tandoor techniques, and traditional recipes.
• Teamwork: Strong team management and interpersonal skills to handle pressure during busy service hours.
• Accountability: High sense of responsibility and clear communication with reporting managers.
• Certifications: Basic knowledge of food safety (FSSAI guidelines preferred).

Benefits

• Competitive monthly salary (₹25,000 – ₹30,000).
• Duty meals provided.
• Performance incentives/bonuses [Optional: Add if applicable].
• Growth opportunities within the business.