Job Title

Commis - I (Udupi/Mangalorean Cuisine/Continental/Indian)) – F&B Production: A Commis specializing in Mangalorean and Udupi cuisine is a kitchen professional who prepares traditional South Indian dishes, follows regional recipes (including Mangalorean Catholic-style stews), and maintains kitchen hygiene and safety. They work under the guidance of experienced chefs to ensure high standards of food preparation and service. Responsibilities: Preparing authentic Mangalorean, Udupi, and South Indian dishes in line with quality standards and menu specifications. Keeping kitchen areas, equipment, and utensils clean while following hygiene protocols such as temperature checks, food labeling, and regular sanitization. Monitoring ingredient usage, assisting in stock rotation, and supporting stock ordering for the assigned section. Reporting any operational or quality issues to the Senior Chefs. Assisting the Chef De Partie or Demi Chef De Partie in daily kitchen operations and helping guide junior kitchen staff. Candidates with 2 to 3 years of experience in South Indian and Mangalorean kitchens will be preferred. Candidates with a Hotel Management degree/diploma or experience in F&B Production operations are desirable.