Job Description

1. Job Summary

The South Indian Commis I is responsible for preparing, cooking, and presenting authentic South Indian dishes with consistency and high quality. The role supports the CDP and Sous Chef in daily kitchen operations, ensures adherence to hygiene standards, and maintains smooth functioning of the South Indian section.

2. Key ResponsibilitiesFood Preparation & Cooking

Prepare and cook South Indian dishes such as idli, dosa, vada, sambar, chutneys, appam, puttu, upma, kurma, etc. Ensure consistency in taste, texture, portion size, and presentation. Follow standard recipes and SOPs strictly. Assist in menu planning and development of new dishes.

Section Management

Organize and manage the South Indian section during breakfast/lunch/dinner operations. Ensure all mise-en-place is prepared ahead of time. Monitor stock levels and communicate shortages to the CDP/Sous Chef.

Quality & Hygiene

Maintain the highest level of cleanliness and hygiene in the kitchen as per FSSAI standards. Follow proper food handling, storage, and waste management procedures. Conduct temperature checks and maintain logs as required.

Teamwork

Coordinate with other kitchen sections to ensure smooth service. Guide Commis II & III in South Indian cooking techniques when required. Support the team during busy operations and special events.

Inventory & Cost Control

Minimize wastage and follow the FIFO (First In First Out) method. Report spoilage, breakage, or shortages immediately. Assist in stock-taking activities.

3. Skills & RequirementsQualifications

Diploma or degree in Hotel Management or Culinary Arts preferred. Minimum

2-4 years

experience in South Indian cuisine in a hotel or reputed restaurant.

Technical Skills

Strong knowledge of South Indian dishes, seasoning, and cooking methods. Ability to handle dosa tawa, steamers, grinders, and other kitchen equipment. Good knife skills and understanding of kitchen safety.

Personal Attributes

Time management and multitasking ability. Good communication and a positive attitude. Ability to work under pressure and during peak hours. Team-oriented and willing to learn.

4. Working Conditions

Rotational shifts, including weekends and holidays. Long hours during peak season / banquets. Hot kitchen environment.

5. Salary & Benefits

(As per company policy)

Job Type: Full-time

Pay: ₹18,000.00 - ₹22,000.00 per month

Work Location: In person