South Indian Cook

Job Title

Commis – South Indian Cuisine

Department

Kitchen / Food Production

Reports To

Chef de Partie / Sous Chef / Executive Chef

Job Summary

Responsible for assisting in the preparation and production of South Indian dishes while maintaining food quality, hygiene, consistency, and kitchen safety standards. The Commis will support senior chefs in daily kitchen operations and ensure timely preparation of mise en place and food orders.

Key Responsibilities

• Prepare and cook South Indian dishes according to standard recipes and presentation standards.

• Assist with preparation of dosa, idli, vada, sambar, rasam, chutneys, poriyal, kootu, rice dishes and other regional preparations.

• Complete daily mise en place and ensure ingredients are properly prepared and stored.

• Maintain consistency in taste, portion size, quality, and presentation.

• Follow recipes, cooking methods, and instructions provided by senior chefs.

• Maintain cleanliness and hygiene of the workstation, equipment, and kitchen area.

• Follow food safety, personal hygiene, and HACCP standards.

• Check the quality and freshness of ingredients before use.

• Store food items correctly and follow FIFO practices.

• Assist during buffet, à la carte, banquets, and high-volume service.

• Minimize food wastage and use ingredients efficiently.

• Maintain proper communication with other kitchen team members.

• Assist with receiving, cleaning, cutting, grinding, marinating, and other basic kitchen preparations.

• Follow all hotel/restaurant policies and safety procedures.

Required Skills

• Basic knowledge of South Indian cuisine and cooking techniques.

• Good understanding of kitchen hygiene and food safety.

• Ability to work in a fast-paced kitchen environment.

• Good knife-handling and basic food-preparation skills.

• Teamwork and willingness to learn.

• Ability to follow recipes and instructions accurately.

• Physically fit and comfortable working for extended periods.

Qualification & Experience

• ITI / Diploma / Certificate in Hotel Management or Culinary Arts preferred.

• Freshers can apply for Commis III / Kitchen Trainee positions.

• 0–2 years of relevant kitchen experience preferred for Commis II/I.

• Experience in a hotel, restaurant, resort, or institutional kitchen is an advantage.

Key Performance Areas

• Food quality and consistency

• Hygiene and sanitation

• Timely preparation and service

• Mise en place readiness

• Portion control

• Food wastage control

• Teamwork and discipline

Location

South India – Hotels, Resorts, Restaurants, Clubs, and Institutional Catering Operations.

• It is a Full Time Cook / Chef job for candidates with 6 months - 5 years of experience.