Prepare and cook all South Indian dishes such as dosa, idli, vada, sambar, chutneys, meals, curries, biryani (if applicable), etc.
Ensure taste, texture, and presentation meet restaurant standards.
Handle mise-en-place for breakfast, lunch, and dinner service.
Maintain consistency in portion size and recipe execution.
2. Section Management
Manage the South Indian section independently.
Supervise Commis and helpers working in the section.
Ensure timely preparation of orders during peak hours.
Coordinate with other kitchen sections for smooth workflow.
3. Food Quality & Safety
Maintain high standards of food quality and hygiene.
Ensure ingredients are fresh and properly stored.
Follow FSSAI and internal hygiene guidelines.
Keep cooking equipment and workstations clean at all times.
4. Inventory & Stock Control
Monitor daily stock levels of South Indian ingredients (rice, dal, spices, masalas, vegetables).
Communicate purchasing needs to the Sous Chef or Executive Chef.
Minimize wastage through proper planning and storage.
5. Team Support & Training
Train Commi 1 / Commi 2 staff on South Indian cooking techniques.
Guide team during service and maintain discipline.
Assist the Sous Chef with new dish trials or menu changes.
6. Customer Satisfaction
Ensure dishes are delivered hot, fresh, and as per order expectations.
Handle special requests or customization if needed.
Job Type: Full-time
Pay: ₹20,000.00 - ₹30,000.00 per month
Work Location: In person
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