Commis Chef.

Prepare and portion raw ingredients including meats, vegetables, and spices in accordance with standardized Indian curry recipes and kitchen specifications. Assist in the preparation of traditional Indian curry bases such as gravies, masalas, and marinades while ensuring consistency in taste, texture, and aroma. Execute mise en place activities efficiently to support smooth kitchen operations during peak service periods. Support senior chefs in cooking a variety of Indian dishes including curries, tandoori items, and regional specialties while maintaining authenticity. Monitor food quality, ensuring all dishes meet presentation, portioning, and flavour standards set by the kitchen. Maintain strict adherence to HACCP food safety standards and hygiene regulations as required in Ireland’s food service industry. Ensure proper storage, labelling, and rotation of ingredients in compliance with food safety and stock control procedures. Operate kitchen equipment safely, including tandoor ovens, grinders, and commercial cooking appliances. Assist in stock control by reporting low inventory levels and minimizing food wastage through efficient preparation techniques. Maintain cleanliness and organisation of the workstation, ensuring all kitchen areas meet health inspection standards. Collaborate with the kitchen team to ensure timely delivery of orders during high-volume service periods. Follow instructions from senior chefs accurately while demonstrating willingness to learn advanced cooking techniques. Assist in basic menu preparation and contribute ideas for improving dish quality and presentation. Support kitchen operations during busy periods by multitasking and prioritising tasks effectively. Ensure compliance with allergen handling procedures and communicate any potential cross-contamination risks within the kitchen.