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 qualified 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.
Valuable 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