Job Description

Job Title:

Commis Chef - South Indian

Department:

Food Production (Kitchen)

Reports To:

Chef de Partie / Sous Chef / Executive Chef

Job Summary

The Commis Chef - South Indian assists in the preparation of authentic South Indian dishes while maintaining quality, hygiene, and kitchen standards, and supports senior chefs in smooth kitchen operations.

Key Responsibilities

Assist in preparation and cooking of South Indian dishes Perform basic cooking tasks such as batter preparation, chutneys, sambar, rasam, and vegetable prep Follow standard recipes and portion control guidelines Maintain cleanliness and hygiene as per FSSAI / HACCP standards Assist in mise-en-place and timely food service Ensure proper storage, labeling, and FIFO of raw materials Clean and maintain kitchen equipment and work areas Support senior chefs during peak service hours Follow safety, hygiene, and grooming standards Handle assigned kitchen duties responsibly

Skills & Competencies

Basic knowledge of South Indian cuisine Willingness to learn and improve culinary skills Ability to work under pressure in a hot kitchen environment Team player with a positive attitude Basic communication skills

Qualifications & Experience

Certificate / Diploma in Culinary Arts or Hotel Management preferred 1-2 years of experience as Commis Chef / Trainee in South Indian kitchen Freshers with relevant training may be considered

Working Conditions

Shift-based duties including early morning shifts Long standing hours in kitchen environment
Job Types: Full-time, Permanent

Pay: ?15,000.00 - ?21,000.00 per month

Benefits:

Food provided
Ability to commute/relocate:

Kollam, Kerala: Reliably commute or willing to relocate with an employer-provided relocation package (Preferred)
Application Question(s):

How many years of experience do you have?
Location:

Kollam, Kerala (Preferred)
Work Location: In person