Indian cuisine Commi 1/ commi 3

Restaurant; Navi Mumbai; On-site; INR 223,000 - 357,000; Full time

Job summary

Restaurant in Navi Mumbai is seeking kitchen staff for ingredient preparation and cooking tasks. You will manage mise en place, spice blends, base preparations, and tandoor duties, following senior chef recipes.

Compact sanitation, labeling, HACCP compliance, and FIFO-based stock management are essential. You will help minimize waste and ensure correct storage of dairy and meat items.

Qualifications

• Mise en Place including washing, peeling and chopping vegetables.
• Knowledge of spice blends, grinding, roasting and pastes.
• Basic cooking and following senior chef recipes.

Responsibilities

• Mise en Place and cooking prep for daily service.
• Tandoor duties: ignite, maintain and operate tandoor for breads and grilled items.
• Sanitation and hygiene, storage, labeling and HACCP adherence.
• Inventory: receiving deliveries, FIFO, minimize wastage.

Skills

Mise en Place

Tandoor operation

Food safety HACCP

Sanitation

Inventory management

Job description

1. Ingredient Preparation & Cooking

• Mise en Place: Wash, peel, and chop vegetables (onions, tomatoes, garlic, ginger) for daily use.
• Spice Blends: Grind whole spices, roast them, and prepare fresh pastes (ginger-garlic paste) and Tadkas (tempering).
• Base Preparations: Assist in making classic Indian gravy bases (e.g., Makhani gravy, Korma base, and brown onion pastes).
• Tandoor Duties: Ignite, maintain, and operate the tandoor oven for baking naans/rotis and grilling marinated meats/paneer (Tikkas and Kebabs).
• Basic Cooking: Execute simple tasks like boiling dals, cooking basic curries, and preparing rice/biryanis strictly following senior chef recipes. [1, 2, 3, 4, 5]

2. Station Maintenance & Hygiene

• Sanitation: Deep clean workstations, tandoor pits, griddles, and kitchen equipment before and after service.
• Storage & Labeling: Ensure all food items, especially dairy (paneer, curd) and raw meats, are stored at correct temperatures and labeled appropriately.
• Safety Protocols: Adhere to food safety regulations (such as HACCP) and maintain high personal grooming and hygiene standards. [1, 2, 3, 4, 5]

3. Inventory & Stock Management

• Delivery Handling: Receive fresh produce and meat deliveries, checking them for quality and correct weight.
• Stock Rotation: Practice the "First In, First Out" (FIFO) rule to avoid spoilage of perishable Indian ingredients.
• Wastage Control: Minimize food waste during peeling, cutting, and prep phases.