south indian cook
Job Description – South Indian Commis Chef
- Department
- Food Production
- Section
- South Indian Kitchen
- Reports To
- Chef de Partie / Sous Chef
- Position
- Commis Chef – South Indian
Key Responsibilities
Assist in preparing South Indian breakfast, snacks, curries, chutneys and accompaniments.
Prepare items such as dosa, idli, vada, upma, pongal, sambar and rasam.
Prepare and maintain dosa and idli batters according to standard recipes.
Complete daily mise-en-place before each meal period.
Follow standard recipes, portion sizes and presentation standards.
Maintain consistency in taste, texture, quality and presentation.
Check the freshness and quality of ingredients before use.
Ensure proper storage, labelling and rotation of food items.
Maintain cleanliness of the kitchen, equipment, utensils and workstations.
Follow food-safety, HACCP and hotel hygiene standards.
Minimise food wastage and support food-cost control.
Report shortages, equipment problems and quality concerns to the senior chef.
Support live counters, buffet operations and à la carte service.
Assist other kitchen sections whenever required.
Skills Required
Basic knowledge of South Indian cuisine and traditional preparation methods.
Knowledge of batter preparation, fermentation and dosa counter operations.
Ability to work efficiently during busy breakfast operations.
Understanding of kitchen hygiene and food safety.
Good teamwork, discipline and willingness to learn.
Qualification and Experience
Hotel Management or Food Production qualification preferred.
Relevant experience in a South Indian kitchen preferred.
Freshers with practical South Indian cooking knowledge may also be considered.
- Job Type
- Full-time
- Pay
- ₹15,000.00 - ₹21,000.00 per month
Benefits
Food provided
Provident Fund
- Work Location
- In person
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