Job Description

Key Responsibilities:

Prepare mise-en-place for South Indian dishes including curries, chutneys, stews, and seafood preparations. Assist in cooking and plating authentic Kerala, Tamil Nadu, Andhra, and Mangalorean recipes. Maintain the consistency, taste, and texture of each dish as per restaurant standards. Follow traditional cooking methods such as tempering, slow-cooking, and use of coconut-based gravies. Ensure cleanliness and hygiene at all kitchen stations as per FSSAI and restaurant standards. Support senior chefs in menu execution and daily kitchen operations. Check the freshness and quality of ingredients, especially seafood and spices. Practice portion control and reduce food wastage. Maintain food storage and labeling systems. Collaborate with the team to ensure smooth kitchen operations during peak hours.

Requirements:

Proven experience as Commis 1 or in a similar role in a South Indian / Coastal cuisine restaurant. Strong understanding of South Indian flavors, ingredients, and traditional cooking techniques. Knowledge of seafood handling and preparation is an added advantage. Ability to work under pressure and in a fast-paced kitchen environment. Excellent teamwork and communication skills. Basic knowledge of food safety and hygiene practices.
Job Type: Full-time

Pay: ₹17,000.00 - ₹20,000.00 per month

Benefits:

Food provided Health insurance
Work Location: In person