- Prepare South Indian dishes as per standard recipes and hotel specifications.
- Handle daily mise-en-place, cooking, and food production.
- Maintain consistency in taste, quality, portion, and presentation.
- Ensure proper food storage, stock rotation, and minimum wastage.
- Maintain cleanliness and hygiene of the assigned workstation and kitchen.
- Follow food safety, HACCP, and hotel SOP standards.
- Coordinate with other kitchen sections for smooth operations.
- Ensure timely preparation for à la carte, buffet, and banquet services.
- Assist and guide junior kitchen staff as required.
- Maintain proper use and care of kitchen equipment.
Level Responsibility
Commis I: Assist in preparation, mise-en-place, and basic cooking activities.
DCDP: Handle assigned section independently and supervise Commis staff.
CDP: Manage the South Indian section, supervise the team, and ensure quality and timely production.
Work Location: In person
