Commis (Commi 1 / 2 / 3)

We are seeking passionate and hardworking Commis Chefs (I / II / III) specializing in Kerala cuisine to support daily kitchen operations. The role involves assisting in preparation and cooking of authentic Kerala dishes, maintaining hygiene standards, and developing culinary skills in a professional kitchen environment.

Key Responsibilities

• Perform basic cutting and preparation of vegetables, meats, seafood, and other ingredients
• Assist in cooking Kerala dishes as per instructions from senior chefs
• Support preparation of curries, gravies, masalas, and side dishes
• Assist in handling traditional cooking methods and kitchen equipment
• Support senior chefs in daily kitchen operations and service
• Maintain cleanliness and hygiene of workstations as per FSSAI standards
• Ensure proper storage, labeling, and rotation of ingredients (FIFO method)
• Assist in daily mise-en-place preparation
• Follow standard recipes, portion control, and quality guidelines
• Maintain discipline, punctuality, and teamwork in the kitchen

Menu Knowledge (Basic Requirement)

• Kerala Meals (rice, curries, thoran, olan, etc.)
• Seafood dishes (fish curry, fish fry, prawn preparations)
• Chicken and meat curries (Kerala style)
• Breakfast items (appam, puttu, dosa, idiyappam)
• Basic gravies, coconut-based preparations, and traditional masalas

Role Classification

Commis III (Entry Level)

• Basic knowledge of kitchen operations
• Assists in prep work like cutting, cleaning, and ingredient handling
• Learns Kerala recipes, spice usage, and hygiene practices
• Typically 0–1 year of experience

Commis II (Intermediate Level)

• Handles basic cooking independently (curries, breakfast items, simple dishes)
• Good understanding of Kerala menu items and kitchen workflow
• Supports senior chefs during service
• Typically 1–3 years of experience

Commis I (Advanced Level)

• Capable of handling a section with supervision
• Good understanding of traditional Kerala cooking techniques
• Assists in managing orders during service
• Trains and supports junior staff (Commis II/III)
• Ensures consistency in taste and presentation
• Typically 3–5 years of experience

Required Skills & Competencies

• Basic knowledge of authentic Kerala cuisine
• Familiarity with spices, coconut-based cooking, and traditional methods
• Willingness to learn and grow in a professional kitchen
• Ability to work in a fast-paced environment
• Team player with good communication skills
• Basic understanding of food safety and hygiene standards

Qualifications & Requirements

• Minimum education: 10th / 12th Pass or relevant culinary training
• Prior kitchen experience preferred (based on level)
• Physically fit and able to work in shifts

What We Offer

• Hands-on training in Kerala cuisine
• Career growth opportunities
• Supportive team environment
• Exposure to professional kitchen operations