Commis 1 - South Indian

We are seeking a detail-oriented and organized Commis 1 - South Indian to join our culinary team in Visakhapatnam, India. In this entry-level kitchen position, you will work under the guidance of senior chefs to prepare authentic South Indian dishes while maintaining the highest standards of food quality and kitchen hygiene. This role offers an excellent opportunity to develop your culinary skills in a professional kitchen environment while specializing in traditional South Indian cuisine.

• Prepare and cook South Indian dishes according to established recipes and chef specifications
• Maintain mise en place by organizing and preparing ingredients before service
• Operate kitchen equipment safely and efficiently, including stoves, grills, and traditional cooking vessels
• Follow food safety and hygiene protocols consistently throughout all kitchen operations
• Assist senior chefs with food preparation, cooking, and plating tasks
• Manage time effectively to meet service deadlines and maintain workflow efficiency
• Collaborate with kitchen team members to ensure smooth coordination during service
• Monitor food quality and presentation standards to meet organizational expectations
• Maintain a clean and organized workstation and kitchen areas
• Support inventory management by reporting ingredient usage and stock levels

Qualifications

• Proficiency in South Indian cooking techniques and traditional recipes
• Strong knowledge of South Indian spices, ingredients, and flavor profiles
• Understanding of food safety, sanitation, and hygiene best practices
• Ability to follow recipes and chef instructions with precision
• Experience operating standard kitchen equipment and tools
• Excellent time management and multitasking abilities
• Strong teamwork and communication skills
• Ability to work efficiently in a fast-paced kitchen environment
• Familiarity with local South Indian ingredients and regional culinary preferences
• Preferred: Previous experience in a professional kitchen setting
• Preferred: Knowledge of food costing and portion control practices
• Preferred: Understanding of dietary requirements and food allergies