South Indian Comm1 Breakfast

A South Indian Commis 1 (Assistant Chef) prepares and cooks authentic dishes (dosa, idli, curries), manages station hygiene, preps ingredients (mise-en-place), follows recipes/portion control, assists senior chefs, and maintains food safety/storage, essentially bridging entry-level tasks with specific regional cuisine expertise to ensure quality, efficient service, and a smooth kitchen flow.

Key Responsibilities:

• Food Preparation: Chop, mix, measure ingredients; cook South Indian specialties like dosas, idlis, vadas, sambar, chutneys, and curries per standard recipes.
• Station Management: Set up, break down, and keep workstation clean, organized, and sanitized (FIFO system for stock).
• Hygiene & Safety: Adhere strictly to FSSAI, HACCP, and hotel food safety/hygiene protocols; report unsafe conditions or faulty equipment.
• Support: Assist Chef de Partie/Sous Chef, support team, and sometimes guide junior commis/trainees.
• Inventory: Stock assigned section, monitor stock levels, check ingredient freshness, and manage rotation.
• Quality Control: Ensure portion control, minimize wastage, and meet presentation standards.

Essential Skills & Requirements:

• Proficiency in South Indian cooking techniques and recipes.
• Ability to work in a fast-paced, high-pressure environment.
• Strong organizational, multitasking, and attention-to-detail skills.
• Good communication and teamwork.
• Knowledge of kitchen equipment and safety.

In essence, they are the hands-on support for the station chef, mastering the specifics of South Indian cooking while upholding kitchen standards.

Job Types: Full-time, Permanent

Pay: ₹11,186.44 - ₹16,186.44 per month

Experience:

• 3year: 2 years (Preferred)

Work Location: In person