Required Indian Chef jobs

Job description:

Job Description – Indian DCDP & Commi II

Department: Food Production | Location: Signature Club Resort, Bengaluru

Designation: Demi Chef de Partie (DCDP) – Indian Cuisine

Job Summary

Responsible for supporting the Chef de Partie and Sous Chef in the preparation, cooking, and presentation of Indian cuisine while maintaining food quality, hygiene, and kitchen standards.

Key Responsibilities

• Prepare Indian gravies, curries, dals, biryanis, breads, and other regional dishes.
• Ensure consistency in taste, portion size, presentation, and food quality.
• Support daily mise en place and kitchen operations.
• Monitor food storage, stock rotation, and wastage control.
• Maintain FSSAI food safety, hygiene, and sanitation standards.
• Guide Commis chefs and junior kitchen staff.
• Follow recipes, standard operating procedures, and instructions from senior chefs.

Candidate Requirements

• Relevant experience in Indian cuisine, preferably in a hotel, resort, or club.
• Good knowledge of Indian cooking techniques, spices, and kitchen operations.
• Ability to work in shifts and manage operational requirements.

Compensation and Benefits

• Salary: As per experience and interview assessment.
• Food: Provided by the company.
• Accommodation: Provided by the company.

2. Job Description – Indian Commis II

Department: Food Production | Location: Signature Club Resort, Bengaluru

Designation: Commis II – Indian Cuisine

Job Summary

Assist the senior chefs in preparing Indian dishes and completing daily kitchen operations while ensuring food quality, hygiene, and timely service.

Key Responsibilities

• Assist in preparing vegetables, gravies, masalas, and other ingredients.
• Perform daily mise en place as instructed by senior chefs.
• Support the preparation of Indian curries, dals, rice, and other dishes.
• Maintain cleanliness of workstations, utensils, and kitchen equipment.
• Follow food safety, personal hygiene, and sanitation procedures.
• Ensure proper storage, labelling, and rotation of food items.
• Minimize food wastage and follow portion-control standards.
• Support the team during buffet service, events, and peak operational hours.

Candidate Requirements

• Basic knowledge of Indian cuisine and cooking methods.
• Relevant kitchen experience preferred; suitable junior candidates may also be considered.
• Willingness to learn, follow instructions, and work as part of a team.

Compensation and Benefits

• Salary: As per experience and interview assessment.
• Food: Provided by the company.
• Accommodation: Provided by the company.

Benefits:

• Flexible schedule
• Food provided
• Provident Fund

Work Location: In person

Pay: ₹35,000.00 - ₹40,000.00 per month

Benefits:

• Flexible schedule
• Provident Fund

Work Location: In person