Commis

• Maintain the kitchen areas cleanliness, organization, and hygiene in accordance with hotel and regulatory standards.
• Assist senior chefs in food production, preparation, and presentation of South Indian menu items such as dosa, idli, vada, sambar, rasam, curries, chutneys, etc.
• Manage an assigned station during service; ensure dishes are prepared with consistency in flavor, portion size, and presentation.
• Collaborate with kitchen team members to ensure smooth and efficient service during peak hours and special events.
• Ensure compliance with the hotels quality control, food safety, and sanitation measures.
• Monitor inventory, requisition ingredients, and help minimize food wastage.

• Strong knowledge and handson experience in South Indian cuisine.
• Ability to follow recipes, maintain standard of presentation, and adapt to new menu items and techniques.
• Good understanding of hotel kitchen operations, portion control, hygiene, and cost control.
• Able to work calmly under pressure, especially during busy service times and special events.
• Good communication skills, teamwork, reliability, and adaptability.

• Education: Minimum 10th or 12th grade pass; culinary diploma or certificate preferred.
• Experience: 12 years (for Demi Chef De Partie) or 35 years (for Chef De Partie) in South Indian cuisine.
• Age: Preferably below 30 years.

• Industry Type: Hotels & Restaurants
• Department: Food, Beverage & Hospitality / Kitchen
• Employment Type: Full Time, Permanent
• Role Category: Kitchen Staff / Chef De Partie / Demi Chef De Partie
• Reports to: Senior Chef / Sous Chef

Disclaimer: This job posting has been aggregated from external source. Role details, content, and availability are subject to change. Applicants are advised to confirm the latest information directly on the company website before applying.