Job Description

The South Indian Commis Chef is responsible for preparing and cooking authentic South Indian dishes, maintaining the highest standards of food quality, hygiene, and presentation. The role involves assisting senior chefs in daily kitchen operations and ensuring consistency in taste and quality across all South Indian preparations.

Key Responsibilities:

Prepare, cook, and present South Indian dishes such as idli, dosa, vada, sambar, rasam, chutneys, and other regional specialties. Assist the Chef de Partie or Sous Chef in all kitchen operations and food preparation tasks. Ensure all mise-en-place is ready before each service. Maintain cleanliness and hygiene standards in the kitchen and work area as per HACCP and food safety norms. Follow standard recipes and portion control to ensure consistent taste and presentation. Ensure proper storage, labeling, and rotation of food items. Support in receiving and checking the quality of raw materials. Minimize wastage and contribute to efficient food cost management. Work collaboratively with other sections to ensure smooth kitchen operations. Adhere to hotel/company policies, grooming standards, and kitchen safety protocols.
Job Types: Full-time, Permanent

Pay: ₹18,000.00 - ₹20,000.00 per month

Benefits:

Health insurance Provident Fund
Work Location: In person