Key Responsibilities

- Prepare and cook South Indian dishes according to standard recipes and presentation guidelines.
- Assist in the preparation of breakfast, lunch, dinner, and à la carte items.
- Handle preparation of items such as dosa, idli, vada, sambar, rasam, chutneys, pongal, upma, rice dishes, curries, and other regional specialties.
- Ensure proper mise en place is completed before service.
- Maintain consistency in taste, portion size, quality, and presentation.
- Follow recipes, portion controls, and food-cost guidelines.
- Maintain cleanliness and hygiene of the workstation, kitchen equipment, and storage areas.
- Follow HACCP, food safety, and kitchen hygiene standards.
- Properly store and label ingredients and ensure FIFO practices are followed.
- Support receiving, preparation, and storage of food items as required.

Requirements

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




- 2 years of experience in a professional kitchen; freshers with relevant culinary training may also apply.
- Good knowledge of South Indian cuisine and cooking techniques.
- Basic understanding of food safety, hygiene, and kitchen operations.
- Ability to work in a fast-paced kitchen setting.
- Willingness to work shifts, weekends, and holidays as required.
- Good teamwork, discipline, and communication skills.
- Passion for cooking and willingness to learn and develop culinary skills.
- Work effectively as part of a team and maintain a positive, professional attitude.
- Follow all company policies, kitchen procedures, and safety regulations.

Pay: ₹21,000.00 - ₹25,000.00 per month

Benefits:

- Flexible schedule
- Food provided
- Health insurance
- Leave encashment
- Provident Fund

Work Location: In person

📌 Commis Chef - South Indian (Domlur)
🏢 The Paul Bangalore (M/s. Paul Resorts & Hotels
📍 Domlur