Commi I South Indian

Food Preparation & Cooking

• Prepare and cook all South Indian dishes (idli, dosa, vada, uttapam, pongal, sambar, rasam, chutneys, poriyal, aviyal, kootu, rice varieties, curries, etc.) to hotel standards.
• Handle mise-en-place and ensure timely preparation of breakfast, lunch, and dinner service.
• Maintain consistency in taste, portion, and presentation.
• Innovate and assist in introducing new South Indian dishes to the menu.

Quality & Hygiene

• Ensure all dishes are prepared as per standard recipes and hotel specifications.
• Strictly follow HACCP, food safety, and kitchen hygiene guidelines.
• Monitor food storage, stock rotation, and minimize wastage.
• Keep workstation, equipment, and utensils clean and organized.

Supervision & Teamwork

• Supervise Commis II & III in the South Indian section.
• Train junior staff on recipes, techniques, and hygiene practices.
• Coordinate with other kitchen sections (Tandoor, Indian, Chinese, Continental, etc.) for buffet and banquet operations.
• Report shortages, equipment issues, or operational concerns to the CDP/DCDP.

Skills & Competencies

• Strong knowledge of authentic South Indian cuisine, including regional varieties (Tamil Nadu, Kerala, Andhra, Karnataka).
• Good knife skills and expertise in dosa batter, chutneys, and sambar preparation.
• Ability to work independently and manage a section.
• Leadership skills to guide and train junior commis.
• Good time management, communication, and multitasking abilities.

Job Type: Full-time

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

Benefits:

• Food provided

Work Location: In person