Department: Kitchen – South Indian
Reports To: Sous Chef / Chef de Partie (South Indian) / Executive Chef
Location: Hotel Kiscol Grands, Coimbatore
Job Summary
The Commi I / Commi II (South Indian) is responsible for preparing and assisting in the production of authentic South Indian dishes while maintaining high standards of food quality, hygiene, and kitchen efficiency. The role supports senior chefs in daily kitchen operations and ensures timely preparation and presentation of food in accordance with hotel standards.
Key Responsibilities
- Prepare and cook South Indian dishes such as idli, dosa, vada, pongal, upma, appam, parotta, curries, chutneys, sambar, rasam, and other regional specialties.
- Assist in mise en place and ensure all ingredients are prepared and available before service.
- Follow standard recipes, portion control, and presentation guidelines.
- Maintain cleanliness and hygiene of the work station, kitchen equipment, and storage areas.
- Ensure proper storage and handling of food items to prevent spoilage and contamination.
- Monitor stock levels and report shortages to the Chef de Partie or Sous Chef.
- Support buffet, à la carte, banquet, and room service operations as required.
- Minimize food wastage and maintain cost control practices.
- Adhere to food safety, HACCP, and hotel hygiene standards at all times.
- Assist in receiving, checking, and storing kitchen supplies and raw materials.
- Coordinate with other kitchen sections to ensure smooth kitchen operations.
- Perform any other duties assigned by the Executive Chef, Sous Chef, or Chef de Partie.
Required Skills & QualificationsCommi I
- Minimum 3-5 years of experience in a South Indian kitchen, preferably in a hotel or restaurant.
- Strong knowledge of traditional South Indian cuisine and breakfast production.
- Ability to work independently during service.
- Diploma / Degree in Hotel Management or Culinary Arts preferred.
Commi II
- Minimum 1-3 years of experience in a South Indian kitchen.
- Good understanding of basic South Indian food preparation and kitchen operations.
- Willingness to learn and work under the guidance of senior chefs.
- Diploma / Degree in Hotel Management or Culinary Arts preferred.
Key Competencies
- South Indian culinary skills
- Food preparation and presentation
- Time management
- Hygiene and sanitation awareness
- Teamwork and coordination
- Attention to detail
- Ability to work under pressure
Performance Indicators (KPIs)
- Consistency and quality of food preparation
- Timely completion of mise en place
- Food hygiene and safety compliance
- Reduction of food wastage
- Kitchen cleanliness and organization
- Ability to support smooth service operations
The Commi I / Commi II (South Indian) is expected to contribute to delivering authentic, high-quality South Indian cuisine while maintaining the operational and hygiene standards of the hotel kitchen.
Contact HR: 63841 44483.
Pay: ₹18,000.00 - ₹24,000.00 per month
Benefits:
Work Location: In person
