Commis Chef - South Indian Cuisine

Food Preparation \& Production

• Assist senior chefs (Chef de Partie, Sous Chef) in preparing authentic South Indian dishes following standard recipes.
• Prepare and cook specialized regional items, including dosas, idlis, appams, puttu, sambar, rasam, traditional gravies, chutneys, and spice/masala blends.
• Handle daily mise - en - place - chopping vegetables, grating fresh coconut, preparing curry bases, and measuring ingredients.
• Support kitchen operations during high-volume periods, a la carte service, and banquet/buffet setups.
• Maintain consistency in food flavor, texture, quality, and plating.

Kitchen Operations \& Stock Control

• Check the freshness and quality of raw ingredients prior to use.
• Monitor workstation stock levels and inform senior chefs of upcoming shortages.
• Apply FIFO (First-In, First-Out) inventory rotation and properly label, date, and store ingredients.
• Minimize food waste through accurate portioning and careful handling of ingredients.

Food Safety, Hygiene, and Sanitation

• Uphold strict personal hygiene, proper grooming, and clean work uniform standards.
• Clean and sanitize kitchen equipment, tawas, wet grinders, work surfaces, and utensils after use.
• Comply with local food safety regulations and standards (such as FSSAI or HACCP guidelines).
• Monitor proper holding temperatures for hot and cold food items.

Pay

₹19,000.00 - ₹22,000.00 per month

Benefits

• Flexible schedule
• Food provided
• Paid sick time

Work Location

In person