Commis I / II / III – South Indian Cuisine

Key Responsibilities

• Prepare authentic South Indian dishes as per hotel recipes and quality standards.
• Handle daily mise-en-place and assist in smooth kitchen operations.
• Ensure consistency in taste, presentation and portioning.
• Maintain high standards of food hygiene, cleanliness and safety.
• Assist in preparation of breakfast, à la carte and specialty South Indian dishes.
• Ensure proper storage and handling of ingredients.
• Control wastage and maintain portion standards.
• Support senior chefs during service and daily kitchen operations.
• Maintain cleanliness and proper upkeep of kitchen equipment.

Candidate Profile

• Relevant experience in South Indian cuisine is an advantage.
• Commis III: Freshers / entry-level candidates may apply.
• Commis II: 1–2 years of relevant culinary experience preferred.
• Commis I: 2–4 years of relevant culinary experience preferred.
• Good knowledge of South Indian ingredients, spices and cooking techniques.
• Passion for food, willingness to learn and strong attention to detail.
• Team player with discipline and a positive attitude.