A Commis II (South Indian Cuisine) is a junior-level chef responsible for assisting senior chefs in preparing authentic South Indian dishes, including dosas, idlis, vadas, sambar, and chutneys, while ensuring high standards of hygiene and food safety (HACCP). They handle daily mise-en-place, inventory management, and basic cooking techniques under supervision in a fast-paced environment.
Key Responsibilities
- Food Preparation: Prepare ingredients by washing, chopping, grinding, and marinating for South Indian dishes.
- Station Support: Assist in the Dosa/Tawa or curry section, handling prep work and cooking under guidance.
- Quality Control: Ensure food quality, consistency in taste, and proper presentation according to standard recipes.
- Maintenance & Hygiene: Maintain strict cleanliness, sanitation, and food safety standards (HACCP) in the kitchen workstation.
- Stock Management: Assist in inventory monitoring and report shortages or ingredient spoilage to senior chefs.
- Equipment Care: Ensure all kitchen equipment is clean, maintained, and operated safely.
Requirements & Skills
- Experience: 1–3 years in a specialized South Indian kitchen, preferably in hotels or fine dining.
- Education: Culinary certification or diploma in hotel management.
- Skills: Strong knowledge of South Indian cuisine, basic cooking techniques, and knife skills.
- Flexibility: Ability to work in shifts, weekends, and holidays
Job Types: Full-time, Permanent
Pay: ₹15,000.00 - ₹17,000.00 per month
Benefits:
Work Location: In person
