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