South Indian Chef Commis 1

✨ Role Summary

The Commis I is a key member of the culinary team, responsible for assisting in the preparation, cooking, and presentation of authentic Kerala and broader South Indian cuisine. This role is crucial for maintaining the restaurant's quality, consistency, and hygiene standards while providing an opportunity for the individual to develop their professional cooking skills.

Key Responsibilities

Culinary Preparation & Cooking

• Mise-en-place: Accurately measure, wash, peel, cut, and prepare all ingredients (vegetables, meats, fish, spices, pastes) needed for daily service, especially focusing on South Indian requirements.
• Cooking Assistance: Under the direct guidance of a senior chef (CDP/DCDP), assist in the preparation and cooking of Kerala and South Indian staples such as:
• Batter/Dough: Dosa, Idli, Appam, Puttu, Pathiri.
• Curries & Gravies: Sambar, Rasam, Avial, Stews, and various regional fish/meat curries.
• Condiments: Preparing various chutneys, podis, and tempering (Tadka/Oggarane).
• Recipe Adherence: Strictly follow all standardized recipes, cooking methods, and portion control guidelines to ensure consistent taste and presentation.
• Stock Rotation: Monitor stock levels on the assigned station, practicing FIFO (First-In, First-Out) to ensure all ingredients are fresh and minimize spoilage.

Kitchen Operations & Hygiene

• Cleanliness & Sanitation: Maintain a clean, hygienic, and organized workstation at all times, adhering to all local food safety (e.g., FSSAI) and hygiene standards.
• Equipment Care: Safely use, clean, and maintain all kitchen equipment, including knives, grinders, mixers, stoves, and hot plates, reporting any malfunctions immediately.
• Waste Management: Assist in controlling food wastage and accurately record discards as per kitchen procedure.
• Storage: Ensure proper labeling, dating, and storage of all food items in refrigerators and dry stores.

Teamwork & Development

• Support: Provide timely and efficient support to the Chef de Partie and other senior chefs across various sections of the kitchen as required.
• Communication: Communicate effectively with kitchen and service staff to ensure smooth, timely delivery of food during service hours.
• Learning: Show a strong willingness to learn new recipes, cooking techniques, and best practices specific to Kerala and South Indian culinary traditions.

• Skills:
• Excellent knife skills and basic cooking techniques.
• Ability to work efficiently under pressure in a fast-paced, high-temperature environment.
• Strong attention to detail for presentation and quality control.
• Basic knowledge of food safety, HACCP, and sanitation regulations.
• Punctual, positive, and a committed team player.

Job Type: Full-time

Pay: ₹16,000.00 - ₹22,000.00 per month

Work Location: In person