Job Description

1. Food Preparation & Cooking:

Prepare a wide range of South Indian dishes, including but not limited to:

Dosas & Uttapams:

Prepare batters, ferment them correctly, and cook them to perfection.

Idlis & Vadas:

Steam idlis and fry vadas to the right texture and consistency.

Curries & Sambar:

Assist in the preparation of base gravies, sambar, rasam, and various vegetable and non-vegetarian curries (e.g., Chettinad, Andhra, Kerala styles).

Chutneys & Podis:

Prepare fresh coconut chutney, tomato chutney, mint chutney, and various gunpowders (podis). Assist in the marination of meats, poultry, and seafood for South Indian specialties. Cook rice dishes like Lemon Rice, Tamarind Rice, and Biryanani/Pulao under guidance. Ensure all dishes are prepared according to standardized recipes and portion control guidelines.

2. Kitchen & Station Maintenance:

Maintain the South Indian station (including tawa, dosa griddle, idli steamers, etc.) in a clean, organized, and hygienic manner at all times. Ensure all mise en place (pre-preparation) is completed before and after service. Properly store raw and cooked food items, following FIFO (First-In, First-Out) principles. Monitor and maintain stock levels of ingredients specific to the South Indian section and inform superiors of shortages.

3. Quality & Hygiene:

Adhere to all food safety and sanitation regulations (HACCP, FSSAI). Taste and evaluate food for quality, flavor, and consistency before it is served. Maintain high standards of personal hygiene and grooming.

4. Teamwork & Learning:

Work collaboratively with other Commis, Cooks, and Chefs in the kitchen. Follow instructions precisely from the Demi Chef de Partie and Chef de Partie. Show eagerness to learn new techniques, recipes, and plating styles. Assist in training Commis 3 or Trainee staff when required.
Job Types: Full-time, Permanent

Pay: ₹18,000.00 - ₹18,001.00 per month

Benefits:

Food provided Leave encashment
Work Location: In person