Website:
palmdaleresortambala.com
Job details:
Palmdale resort - The team focuses on serving consistently high-quality dishes while maintaining strict standards of hygiene and food safety. Palmdale resort emphasizes teamwork, respect, and professional growth, encouraging culinary staff to develop their skills and advance within the organization. Applicants can expect a structured kitchen environment, clear processes, and support from experienced leaders. The company values reliability, passion for food, and a positive attitude toward guests and colleagues.
Role Description This is a full-time, on-site role for an Indian Chef Commis I ,The Indian Chef Commis I will assist in the preparation, cooking, and presentation of Indian dishes, ensuring taste, quality, and portion consistency according to restaurant standards. Responsibilities include mise en place, basic sauce and gravy preparation, handling tandoor or curry sections as assigned, and following standard recipes for curries, breads, starters, and accompaniments. The role involves maintaining cleanliness of the workstation, proper storage and labeling of ingredients, and adherence to food safety and hygiene guidelines. The individual will support senior chefs, help manage inventory for their section, and coordinate with the team during service to ensure timely order execution.
Qualifications
- Foundational culinary skills in Indian cuisine, including basic knowledge of curries, gravies, breads, and Indian appetizers.
- Ability to follow standard recipes, portion controls, and plating guidelines with attention to detail.
- Strong understanding of kitchen hygiene, food safety practices, and safe handling of equipment and ingredients.
- Team-oriented mindset with effective communication skills and the ability to work under pressure during peak hours.
- Prior experience as a Commis Chef or in a similar role in an Indian or multi-cuisine restaurant is preferred.
- Basic knowledge of inventory handling, ingredient rotation (FIFO), and minimizing food wastage.
- Willingness to work flexible shifts, including weekends and holidays, as per restaurant requirements.
- Culinary diploma or certificate in hotel management or professional cookery is an advantage but not mandatory.
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