Job
Description
Role Overview: As a Commis I specializing in South Indian Cuisine, your primary responsibility will be to prepare, cook, and present authentic South Indian dishes with consistent quality. You will play a crucial role in maintaining high hygiene standards, supporting senior chefs, and ensuring smooth kitchen operations in line with the restaurant's culinary standards and brand expectations. Key Responsibilities: - Prepare and cook a variety of South Indian dishes including dosa, idli, vada, appam, puttu, sambar, chutneys, curries, and regional specialties. - Ensure adherence to recipes, portion control, and presentation standards during food preparation. - Assist Chef de Partie and Sous Chef in daily kitchen operations. - Maintain cleanliness, sanitation, and hygiene in the workstation and kitchen area following FSSAI standards. - Check ingredient freshness, storage, and rotation using the FIFO system. - Monitor and organize mise-en-place for breakfast, lunch, and dinner service. - Guide and train junior commis and trainees. - Coordinate with service staff for efficient food service and timely delivery. - Adhere to safety, hygiene procedures, HACCP, and company policies. - Promptly report equipment faults or maintenance issues to the Chef. - Participate in menu planning, food festivals, and kitchen innovations as needed. Qualifications Required: - Education: Diploma / Certificate in Hotel Management or Culinary Arts. - Experience: Minimum 2-3 years in a South Indian kitchen within a reputed hotel or restaurant. Additional Company Details: The working conditions for this role may involve flexible hours, including weekends and holidays. You will be required to stand for extended periods in a fast-paced kitchen environment, with exposure to heat and cooking equipment. (Note: Please omit this section if no additional company details are mentioned in the job description) Role Overview: As a Commis I specializing in South Indian Cuisine, your primary responsibility will be to prepare, cook, and present authentic South Indian dishes with consistent quality. You will play a crucial role in maintaining high hygiene standards, supporting senior chefs, and ensuring smooth kitchen operations in line with the restaurant's culinary standards and brand expectations. Key Responsibilities: - Prepare and cook a variety of South Indian dishes including dosa, idli, vada, appam, puttu, sambar, chutneys, curries, and regional specialties. - Ensure adherence to recipes, portion control, and presentation standards during food preparation. - Assist Chef de Partie and Sous Chef in daily kitchen operations. - Maintain cleanliness, sanitation, and hygiene in the workstation and kitchen area following FSSAI standards. - Check ingredient freshness, storage, and rotation using the FIFO system. - Monitor and organize mise-en-place for breakfast, lunch, and dinner service. - Guide and train junior commis and trainees. - Coordinate with service staff for efficient food service and timely delivery. - Adhere to safety, hygiene procedures, HACCP, and company policies. - Promptly report equipment faults or maintenance issues to the Chef. - Participate in menu planning, food festivals, and kitchen innovations as needed. Qualifications Required: - Education: Diploma / Certificate in Hotel Management or Culinary Arts. - Experience: Minimum 2-3 years in a South Indian kitchen within a reputed hotel or restaurant. Additional Company Details: The working conditions for this role may involve flexible hours, including weekends and holidays. You will be required to stand for extended periods in a fast-paced kitchen environment, with exposure to heat and cooking equipment. (Note: Please omit this section if no additional company details are mentioned in the job description)
