South Indian Commi-I

Key responsibilities of a South Indian Commi-I:

• Basic food prep: Chopping vegetables, grinding spices, peeling and prepping ingredients according to recipes.
• Cooking support: Assisting in the cooking process by adding ingredients, stirring, and monitoring cooking times.
• Batch preparation: Preparing large quantities of base sauces like sambar paste or chutney.
• Maintaining cleanliness: Keeping the work station clean and organized, washing dishes and utensils.
• Following instructions: Adhering to standardized recipes and quality standards set by the head chef.
• Learning techniques: Developing proficiency in South Indian cooking methods like batter preparation for dosas, fermentation techniques, and proper spice blending.