Commis (Commi 1 / 2 / 3)

Position: Commis 1 (Hyderabadi Biriyani Specialist)

Core Responsibilities:

• Prepare authentic Hyderabadi dum biriyani (kachi/pakki style) following standardized recipes and portion control
• Marinate meat/chicken/mutton with correct spice ratios, curd, and traditional Hyderabadi masalas
• Manage the dum process — sealing pots with dough (atta seal), controlling charcoal/gas heat, and timing for proper layering of rice and gravy
• Cook basmati rice to correct doneness (70-80% for kachi style) before layering
• Prepare accompaniments: mirchi ka salan, baghara baingan, raita, and shorba
• Maintain mise en place — pre-cut onions (fried/birista), soaked saffron, ghee, whole spices ready before service
• Follow FIFO and stock rotation for perishables (meat, curd, herbs)
• Maintain hygiene and food safety standards (HACCP compliance) at the biriyani station
• Coordinate with Commis 2/3 and kitchen helpers for prep support
• Report to Chef de Partie / Sous Chef on stock requirements and daily production quantities
• Ensure consistency in taste, aroma, and presentation across batches
• Handle high-volume orders during peak hours (weekends, festivals) while maintaining quality
• Clean and maintain equipment (handi, dum vessels, tandoor if applicable)

Typical Requirements:

• 1-3 years experience in biriyani/Hyderabadi cuisine specifically (not just generic Indian cuisine)
• Knowledge of authentic Hyderabadi spice blends and regional techniques
• Physical stamina for standing/heat exposure during service
• Basic hygiene certification preferred