COMMIS I (SOUTH INDIAN)

Job Summary:

The Commis I (South Indian Cuisine) is responsible for preparing, cooking, and presenting authentic South Indian dishes with consistency and high quality. The role involves maintaining hygiene standards, assisting senior chefs, and ensuring smooth kitchen operations in accordance with the restaurant’s culinary standards and brand expectations.

Key Responsibilities:

• Prepare and cook a variety of South Indian dishes such as dosa, idli, vada, appam, puttu, sambar, chutneys, curries, and regional specialties.
• Ensure that food preparation is done according to recipes, portion control, and presentation standards.
• Support Chef de Partie and Sous Chef in daily kitchen operations.
• Maintain cleanliness, sanitation, and hygiene in the workstation and kitchen area as per FSSAI standards.
• Check ingredients for freshness and ensure proper storage and rotation (FIFO system).
• Monitor and maintain mise-en-place for breakfast, lunch, and dinner service.
• Assist in training and guiding junior commis and trainees.
• Coordinate with service staff for smooth food service and timely delivery.
• Follow all safety and hygiene procedures including HACCP and company policies.
• Report any equipment faults or maintenance issues to the Chef immediately.
• Participate in menu planning, food festivals, and kitchen innovations when required.

Requirements:

• Education: Diploma / Certificate in Hotel Management or Culinary Arts.
• Experience: Minimum 2–3 years in South Indian kitchen in a reputed hotel or restaurant.
• Skills & Knowledge:
• Strong knowledge of traditional and modern South Indian cuisine.
• Good understanding of kitchen operations and hygiene standards.
• Ability to work under pressure and as part of a team.
• Attention to detail and commitment to quality.
• Personal Attributes:
• Discipline, punctuality, and cleanliness.
• Positive attitude and passion for cooking.
• Willingness to learn and grow within the organization.

Working Conditions:

• Flexible working hours, including weekends and holidays.
• Standing for long periods in a fast-paced kitchen environment.
• Exposure to heat and cooking equipment.

Job Type: Full-time

Work Location: In person