Commis 2 (Modern South Indian Cuisine) - (Walkin Interviews) BDC Eatopia Hospitality

1.0 - 4.0 years

1 - 2 Lacs

Navi Mumbai

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* Walkins Every Monday* Job Summary: Commis 2 supports the senior kitchen staff in food preparation and cooking for modern South Indian dishes. This role involves prepping ingredients, cooking under supervision, and gradually mastering regional classics with a modern twist. Key Responsibilities: • Prepare ingredients (e.g., chopping curry leaves, grinding fresh masalas, fermenting batters) . • Assist with dosa, idli, uthappam, and rice preparation . • Plate food as per brand standards and assist in portion control. Maintain cleanliness of the prep area and follow hygiene protocols. Take feedback from Commis 1/CDP to improve daily performance. Requirements: • 1-2 years of kitchen experience, ideally in Indian cuisine. Knowledge of South Indian food basics lentils, rice, coconut, tamarind, curry leaves, etc. Ability to follow recipes and understand modern plating. Team player with good listening skills.

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Operations Coordinator - Sector 66,Gurgaon (South Indian Language) Capital Placement Services Gurgaon

0.0 - 3.0 years

1 - 2 Lacs

Gurgaon/Gurugram

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South Indian Language knowledge Strong communication and interpersonal skills Good organizational and multitasking abilities Proficiency in MS Office (Word, Excel, PowerPoint) Problem-solving mind-set Required Candidate profile capitalplacement02@gmail.com P- 9891750342 | WhatsApp- 7895263093

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Executive Chef Adduco India

10.0 - 15.0 years

6 - 10 Lacs

Chennai

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Experience in South Indian Cuisiine ( Major) Good knowledge of Chinese and North Indian also preferable Menu planning and development, Kitchen management and operations Food preparation and presentation Staff management and training

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South Indian Chef Reccon

2 - 3 years

2 - 3 Lacs

Hyderabad

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A Commis Chef, or junior culinary employee, assists in preparing food, maintaining kitchen standards, and supporting senior chefs in a restaurant kitchen. .

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Kitchen/Culinary/ F&B Production Walk-in Interview Drive Semolina Kitchens

3 - 8 years

2 - 7 Lacs

Mumbai, Mumbai Suburban, Mumbai (All Areas)

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Commis/ Sr. Commis/ CDP/ Sr. CDP- South Indian Commis/ Sr. Commis- Indian Sr. Commis/ DCDP- Garde-manger Sr. Commis/ DCDP/ CDP- Continental Commis/ Sr. Commis- Oriental Commis/ Sr. Commis- Italian Junior Sous Chef

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Cook SRM Global

5 - 10 years

5 - 6 Lacs

Chennai

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Need to work at director residence

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Bakery And Pastry Chef B Canti Hotels And Resorts

- 5 years

0 - 3 Lacs

Trivandrum/Thiruvananthapuram

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Roles and Responsibilities Organize the proper set up and readiness of each item on menus. Ensure that the kitchen operates in a timely way that meets our quality standards. Work with service and chefs to maintain kitchen, staff ability, and training opportunities. Ensures smooth kitchen operation by co-ordinating with related Food and Beverage Departments. Manages food and product ordering by keeping detailed records and minimizes waste, plus works with existing systems to improve waste reduction and manage budgetary concerns. Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance. Arrange items in proper trays systematically at the place assigned. Prepare and check mis-en-place required for various sections before and after service. Prepare food as per standard recipes stipulated. Prepare food adhering to quality and portions as stipulated. Garnish and serve accompaniments in the proper serving dishes. Prepare all orders promptly in the proper sequence. Prepare the dishes is an attractive manner. Use all foods promptly and minimize food waste. Avoid and eliminate all possible wastage. Implements, Equipments and Appliances. Maintain and handle all equipment properly. Switch off all electrical appliances when not in use. Keep all implements systematically and to clean before and after use. Clean and wash work tables tops, chopping boards, sinks, cooking items, cooking range, utensils and to maintain the same clean at all times. Keep the work area neat and tidy at all times. Sanitation and Hygiene; keep all litter in the garbage disposal bin provided and not to throw it on the floor. Prepare food under hygiene conditions. Maintain personal hygiene. Check and bring raw materials from the stores. Sort out and arrange for distribution as directed. Arrange for proper storage and to remove all leftovers systematically as stipulated. Ensure that no food goes out of the kitchen without a proper KOT or a no charge KOT. Maintain safe working conditions within the department and the hotel and to assist in taking corrective action wherever required to improve the safety of work areas. Be aware of all the house rules and not only obeys them himself, but to also assist in enforcing them in his colleagues. Conduct himself in such a manner so as to encourage fellow employees to do likewise. Ensure that he follows his work schedules and to give adequate notice in case any unforeseen circumstances prevent him from adhering to it. Never use any equipment for any purpose for which it is not required or stipulated either by house rule or by custom. Keep immediate supervisor promptly and fully informed of all problems or unusual matters of significance. Perform all duties and responsibilities in a timely and efficiently manner in accordance with established company policies and procedures to achieve the overall objectives of this position. Maintain a favorable working relationship with all other company employees in order to foster and promote a co-operative and harmonious working climate. Desired Candidate Profile Preferred candidates from Pan India locations. Pleasing and smart personality. Experience working in a reputed hotel or resort. A team player and a self-starter. Diploma or degree in Hotel Management or related field or Relevant Experience. Excellent personal hygiene and grooming. Excellent written and spoken communication in English and Hindi, guest service and time management skills. Hands on prior work experience and worked in beach property. Department vacancies across all Commis 1/2/3, DCDP, CDP levels: All Rounder Cuisine Chefs - 2 South Indian Cuisine Chefs - 2 North Indian Cuisine Chefs - 2 Continental Chefs - 2 Chinese Chefs - 2 Bakery Chefs - 2

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