Job Description

A South Indian Commis 1 (Assistant Chef) prepares and cooks authentic dishes (dosa, idli, curries), manages station hygiene, preps ingredients (mise-en-place), follows recipes/portion control, assists senior chefs, and maintains food safety/storage, essentially bridging entry-level tasks with specific regional cuisine expertise to ensure quality, efficient service, and a smooth kitchen flow.

Key Responsibilities:

Food Preparation:

Chop, mix, measure ingredients; cook South Indian specialties like dosas, idlis, vadas, sambar, chutneys, and curries per standard recipes.

Station Management:

Set up, break down, and keep workstation clean, organized, and sanitized (FIFO system for stock).

Hygiene & Safety:

Adhere strictly to FSSAI, HACCP, and hotel food safety/hygiene protocols; report unsafe conditions or faulty equipment.

Support:

Assist Chef de Partie/Sous Chef, support team, and sometimes guide junior commis/trainees.

Inventory:

Stock assigned section, monitor stock levels, check ingredient freshness, and manage rotation.

Quality Control:

Ensure portion control, minimize wastage, and meet presentation standards.

Essential Skills & Requirements:

Proficiency in South Indian cooking techniques and recipes. Ability to work in a fast-paced, high-pressure environment. Strong organizational, multitasking, and attention-to-detail skills. Good communication and teamwork. Knowledge of kitchen equipment and safety.
In essence, they are the hands-on support for the station chef, mastering the specifics of South Indian cooking while upholding kitchen standards.

Job Types: Full-time, Permanent

Pay: ₹11,186.44 - ₹16,186.44 per month

Experience:

3year: 2 years (Preferred)
Work Location: In person