A Commi 1 - South Indian is a specialized junior chef responsible for preparing authentic South Indian dishes (dosa, idli, sambar, chutneys) according to recipes, ensuring consistent quality, taste, and presentation. They manage daily mise-en-place, maintain high food safety/hygiene standards (HACCP/FSSAI), and support seniors in a fast-paced environment.
Key Responsibilities
- Food Production: Prepare and cook varied South Indian breakfast items, snacks, and meals.
- Mise-en-place: Set up, maintain, and clean the station, ensuring all ingredients are prepped.
- Quality Control: Taste food to ensure it meets quality, flavor, and presentation standards.
- Operational Support: Assist Senior Chefs (CDP/Sous Chef) in daily operations, stock rotation (FIFO), and minimizing wastage.
- Hygiene & Safety: Operate kitchen equipment safely and maintain a clean work area.
Required Skills & Experience
- Experience: 1–4 years in a professional kitchen, specializing in South Indian cuisine.
- Culinary Knowledge: Strong understanding of South Indian ingredients, spices, and cooking techniques.
- Technical Skills: Ability to work efficiently on a tawa/dosa counter and handle bulk preparation.
- Qualifications: Culinary diploma or hotel management degree is preferred.
- Ability: Team-player with strong multitasking skills to work under pressure during peak service.
Job Types: Full-time, Permanent
Pay: ₹17,000.00 - ₹24,000.00 per month
Benefits:
Ability to commute/relocate:
- Calangute, Goa: Reliably commute or planning to relocate before starting work (Required)
Location:
- Calangute, Goa (Required)
Work Location: In person
