Food Preparation & Production
Assist senior chefs (Chef de Partie, Sous Chef) in preparing authentic South Indian dishes following standard recipes.
Prepare and cook specialized regional items, including dosas, idlis, appams, puttu, sambar, rasam, traditional gravies, chutneys, and spice/masala blends.
Handle daily mise - en - place - chopping vegetables, grating fresh coconut, preparing curry bases, and measuring ingredients.
Support kitchen operations during high-volume periods, a la carte service, and banquet/buffet setups.
Maintain consistency in food flavor, texture, quality, and plating.
Kitchen Operations & Stock Control
Check the freshness and quality of raw ingredients prior to use.
Monitor workstation stock levels and inform senior chefs of upcoming shortages.
Apply FIFO (First-In, First-Out) inventory rotation and properly label, date,



and store ingredients.
Minimize food waste through accurate portioning and careful handling of ingredients.
Food Safety, Hygiene, and Sanitation
Uphold strict personal hygiene, proper grooming, and clean work uniform standards.
Clean and sanitize kitchen equipment, tawas, wet grinders, work surfaces, and utensils after use.
Comply with local food safety regulations and standards (such as FSSAI or HACCP guidelines).
Monitor proper holding temperatures for hot and cold food items.

Pay: ₹19,000.00 - ₹22,000.00 per month

Perks:
Adaptable schedule
Food provided
Paid sick time

Work Location: In person

📌 Commis Chef South Indian Cuisine Pollachi (India)
🏢 coco lagoon resort by Great Mount, Pollachi
📍 India