Line Chef Commis 1

Key Responsibilities

• Food Preparation & ProductionPrepare and cook a wide range of South Indian dishes, including breakfast, rice varieties, curries, gravies, chutneys, snacks, and tiffin items.
• Ensure consistent taste, quality, and presentation across all meals.
• Handle bulk meal production for school programs, subscriptions, and catering orders.
• Kitchen OperationsCoordinate with Sous Chef, kitchen staff, packaging, and delivery teams to ensure smooth kitchen functioning.
• Ensure timely food preparation as per production schedule and dispatch timelines.
• Support menu execution and daily kitchen planning.
• Quality & HygieneMaintain high standards of food safety, hygiene, and cleanliness in the kitchen.
• Ensure proper storage, handling, and labeling of ingredients.
• Follow SOPs to maintain consistency and quality standards.
• Inventory & Stock MonitoringMonitor daily stock requirements and communicate shortages to management.
• Help reduce food wastage through proper planning and portion control.
• Team CoordinationSupervise kitchen assistants and support staff.
• Maintain discipline, speed, and efficiency during production hours.

Requirements

• 2–5 years of experience in South Indian cuisine in restaurants, cloud kitchens, catering, or institutional kitchens.
• Experience in bulk cooking/production kitchen preferred.
• Knowledge of food hygiene and kitchen safety practices.
• Ability to work in a fast-paced environment and manage production timelines.

Preferred Skills

• Experience in kids meal preparation or healthy cooking.
• Knowledge of Karnataka, Tamil Nadu, Andhra, and Kerala cuisines.
• Strong team coordination and kitchen management skills.
• Salary & BenefitsSalary: Based on experience
• Staff meals provided
• Performance incentives during peak/bulk operations
• Growth opportunity in a fast-growing kids nutrition brand