The Commis I - South Indian Vegetarian Cuisine is responsible for preparing, cooking, and presenting authentic South Indian vegetarian dishes while maintaining high standards of food quality, hygiene, and kitchen safety. The role requires strong knowledge of traditional South Indian recipes, ingredients, and cooking techniques.

Key ResponsibilitiesFood Preparation & Production

- Prepare South Indian vegetarian dishes such as idli, dosa, vada, pongal, upma, uttapam, appam, adai, and regional rice varieties.
- Prepare chutneys, sambar, rasam, kootu, poriyal, avial, kurma, and other accompaniments.
- Ensure consistency in taste, quality, and presentation.
- Follow standard recipes and portion-control guidelines.
- Assist in menu planning and development of new dishes.

Kitchen Operations

- Organize and maintain mise en place for daily operations.
- Monitor stock levels of vegetables, spices, lentils, and other ingredients.
- Assist in receiving and storing supplies according to food safety standards.
- Minimize food wastage and control costs.

Hygiene & Safety

- Maintain cleanliness of workstations, equipment, and storage areas.
- Follow HACCP and food safety regulations.
- Ensure personal hygiene and proper use of kitchen uniforms and PPE.
- Adhere to all health and safety guidelines.

Teamwork

- Coordinate with other kitchen staff to ensure smooth service.




- Train and guide junior commis or kitchen helpers when required.
- Support senior chefs during peak service periods.

RequirementsEducation

- Diploma/Certificate in Hotel Management, Catering Technology, or Culinary Arts preferred.

Experience

- 2-5 years of experience in South Indian vegetarian kitchen operations.
- Experience in hotels, restaurants, catering units, or QSRs specializing in South Indian cuisine.

Skills & Knowledge

- Strong knowledge of South Indian vegetarian cooking techniques.
- Expertise in preparing batters, chutneys, gravies, and traditional dishes.
- Understanding of food safety and hygiene standards.
- Ability to work under pressure in a fast-paced kitchen.
- Good communication and teamwork skills.

Preferred Qualifications

- Experience in high-volume restaurant or hotel kitchens.
- Knowledge of regional South Indian cuisines (Tamil Nadu, Karnataka, Kerala, Andhra Pradesh, Telangana).
- Familiarity with contemporary kitchen equipment and production methods.

Working Conditions

- Rotational shifts, including weekends and holidays.
- Standing for extended periods.
- Ability to lift and handle kitchen supplies and equipment.

Pay: ₹16,000.00 - ₹18,000.00 per month

Benefits :

- Food provided
- Health insurance
- Provident Fund

Work Location: In person

📌 South Indian Veg Commi 1 (Perungudi)
🏢 Madhampatty Ventures Private
📍 Perungudi