South Indian Commi 3 - Mysuru, Karnataka, India - Paradigm Consultancy

Paradigm Consultancy

Verified Company

Mysuru, Karnataka, India

1 week ago

Posted by:

Deepika Kaur

beBee Recuiter

Description

WE ARE HIRING

Designation:

South Indian Commi 3

Location:

Mysore

Salary:

12,000 To 20,000 Per Month

Education:

Diploma / Degree in Hotel Management

Experience:

Total Experience : 1 Years in South Indian Department
Minimum Experience : 6 Months As A Kitchen Helper

Requirements:

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Culinary Skills: Proficient in South Indian culinary techniques, with hands-on experience in preparing a variety of dishes.
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Experience: Previous experience as a Commi 3 or similar role in a professional kitchen, preferably with a focus on South Indian cuisine.
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Knowledge: Familiarity with regional ingredients, spices, and cooking methods specific to South Indian cuisine.
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Hygiene Standards: Adherence to strict hygiene and cleanliness standards to ensure food safety.
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Team Player: Ability to collaborate effectively with the culinary team, following instructions and contributing to a positive kitchen environment.
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Adaptability: Capacity to work in a fast-paced kitchen, adapting to changing priorities and maintaining composure under pressure.
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Communication: Good communication skills to convey information within the kitchen team.
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Physical Stamina: Physical fitness and stamina to withstand the demands of a busy kitchen environment.

Responsibilities:

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Food Preparation: Assist in the preparation of South Indian dishes according to established recipes and standards.
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Cooking: Execute cooking tasks as assigned, ensuring the quality and consistency of dishes.
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Hygiene Maintenance: Maintain a clean and organized workstation, following hygiene and safety protocols.
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Ingredient Management: Proper handling and storage of South Indian ingredients, ensuring freshness and quality.
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Collaboration: Work closely with other kitchen staff to coordinate meal preparation and ensure timely service.
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Quality Control: Participate in quality control measures to uphold the standards of the kitchen.
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Adherence to Recipes: Follow recipes accurately, making adjustments as necessary to meet dietary requirements or preferences.
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Continuous Learning: Stay updated on South Indian culinary trends and techniques, seeking opportunities for professional development.
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Communication: Communicate effectively with chefs, supervisors, and kitchen staff to maintain a cohesive and efficient working environment.
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Adaptability: Adapt to changing menus, priorities, and responsibilities as dictated by the needs of the kitchen and the establishment.