commi 2

1. Food Preparation & Cooking:

• Prepare a wide range of South Indian dishes, including but not limited to:
• Dosas & Uttapams: Prepare batters, ferment them correctly, and cook them to perfection.
• Idlis & Vadas: Steam idlis and fry vadas to the right texture and consistency.
• Curries & Sambar: Assist in the preparation of base gravies, sambar, rasam, and various vegetable and non-vegetarian curries (e.g., Chettinad, Andhra, Kerala styles).
• Chutneys & Podis: Prepare fresh coconut chutney, tomato chutney, mint chutney, and various gunpowders (podis).
• Assist in the marination of meats, poultry, and seafood for South Indian specialties.
• Cook rice dishes like Lemon Rice, Tamarind Rice, and Biryanani/Pulao under guidance.
• Ensure all dishes are prepared according to standardized recipes and portion control guidelines.

2. Kitchen & Station Maintenance:

• Maintain the South Indian station (including tawa, dosa griddle, idli steamers, etc.) in a clean, organized, and hygienic manner at all times.
• Ensure all mise en place (pre-preparation) is completed before and after service.
• Properly store raw and cooked food items, following FIFO (First-In, First-Out) principles.
• Monitor and maintain stock levels of ingredients specific to the South Indian section and inform superiors of shortages.

3. Quality & Hygiene:

• Adhere to all food safety and sanitation regulations (HACCP, FSSAI).
• Taste and evaluate food for quality, flavor, and consistency before it is served.
• Maintain high standards of personal hygiene and grooming.

4. Teamwork & Learning:

• Work collaboratively with other Commis, Cooks, and Chefs in the kitchen.
• Follow instructions precisely from the Demi Chef de Partie and Chef de Partie.
• Show eagerness to learn new techniques, recipes, and plating styles.
• Assist in training Commis 3 or Trainee staff when required.

Job Types: Full-time, Permanent

Pay: ₹18,000.00 - ₹18,001.00 per month

Benefits:

• Food provided
• Leave encashment

Work Location: In person