Commis II - Indian

We are seeking an enthusiastic and detail-oriented Commis II - Indian to join our culinary team at Grand Mercure Mysore, India. In this role, you will work alongside experienced chefs to support the preparation and execution of authentic Indian cuisine in a professional kitchen environment. You will be instrumental in maintaining our high standards of food quality, safety, and presentation while developing your culinary expertise in Indian cooking techniques. This is an excellent opportunity to grow your career within a dynamic hospitality organization while contributing to exceptional dining experiences.

• Assist in the preparation of ingredients including chopping, marinating, and grinding spices according to standardized recipes
• Support the cooking of traditional Indian dishes under the supervision of Chef de Partie and senior chefs
• Follow established recipes and portion control guidelines to ensure consistency and quality
• Maintain strict hygiene and cleanliness standards in compliance with HACCP protocols
• Properly store, label, and rotate food items using the FIFO (First In, First Out) method
• Inspect and verify the quality and freshness of all incoming ingredients
• Operate kitchen equipment safely and efficiently while adhering to established procedures
• Assist during service periods, including buffet setups and live kitchen operations
• Maintain presentation standards for all prepared dishes to meet organizational expectations
• Support Chef de Partie with additional kitchen tasks as needed
• Adhere to professional grooming and discipline standards at all times
• Collaborate with team members to ensure smooth kitchen operations and timely service delivery

• Diploma or Degree in Hotel Management, Culinary Arts, or a related field
• Basic to intermediate training in Indian cuisine, including North Indian, South Indian, or regional specialties
• Certification or demonstrated knowledge of food safety and hygiene standards (HACCP)
• 1–3 years of hands-on experience in a professional kitchen environment, preferably in a 4-star or 5-star hotel
• Proficiency in basic Indian cooking techniques and ingredient preparation methods
• Strong understanding of kitchen equipment operation and safety protocols
• Ability to follow recipes and instructions accurately with meticulous attention to detail
• Excellent time management and organizational skills to work efficiently in a fast-paced environment
• Strong communication and interpersonal skills with the ability to work collaboratively in a team setting
• Physical stamina and resilience to work extended hours in a demanding kitchen environment
• Demonstrated willingness to learn, develop new skills, and grow within the hospitality industry
• Ability to work under pressure while maintaining quality and composure during service periods