Commis 1

Key Responsibilities

• Maintain consistent quality, flavor profile, and presentation for all dishes.
• Plan and manage daily mise-en-place for breakfast, lunch, and dinner service.
• Supervise and train junior kitchen staff (Commis, Helpers) on South Indian recipes and techniques.
• Monitor and maintain food inventory, place indent orders, and control wastage.
• Ensure proper hygiene, sanitization, and safety standards following HACCP guidelines.
• Handle high-volume kitchen operations, especially during peak service hours.
• Innovate new recipes and seasonal specialty dishes to enhance the menu.
• Maintain cleanliness and functionality of kitchen equipment.

Required Skills & Experience

• 4+years of experience in a South Indian specialty kitchen (hotel/restaurant/cloud kitchen).
• Deep knowledge of South Indian spices, ingredients, and cooking styles across regions.
• Ability to manage kitchen operations independently.
• Strong time management, multi-tasking, and leadership skills.
• Excellent understanding of food safety and kitchen hygiene standards.
• Ability to work under pressure and deliver consistent results.

Education

• Culinary Diploma / Hotel Management preferred.
• Formal training in South Indian cuisine is an added advantage.

Work Environment

• Fast-paced kitchen environment
• Requires flexible working hours (early breakfast service)
• Standing for long periods and handling hot equipment

Job Types: Full-time, Contractual / Temporary

Contract length: 11 months

Benefits:

• Food provided
• Health insurance
• Paid sick time
• Paid time off
• Provident Fund

Work Location: In person