south indian cook

Department: Food Production / Kitchen
Position: Commis II – South Indian Cuisine
Reports To: Chef de Partie / Sous Chef / Executive Chef
Location: Skylar Hotel, Tirupati
Employment Type: Full-Time

Job Summary

The South Indian Commis II will assist the senior chefs in the preparation and production of authentic South Indian cuisine for breakfast, lunch, dinner, buffet, à la carte and banquet operations. The candidate should maintain consistent food quality, hygiene, cleanliness and proper kitchen standards while supporting smooth day-to-day kitchen operations.

Key Responsibilities

• Assist the Chef de Partie and senior chefs in daily South Indian food production.
• Prepare mise-en-place including cutting, chopping, grinding, marinating and preparation of ingredients.
• Prepare South Indian dishes such as:
• Idli, Dosa, Vada
• Pongal, Upma, Poori
• Sambar, Rasam and Chutneys
• Appam, Parotta and other South Indian breads
• South Indian curries and regional dishes
• Follow standard recipes, portion sizes and presentation standards.
• Support breakfast buffet, lunch, dinner, à la carte and banquet operations.
• Ensure food is prepared and served on time during busy service periods.
• Maintain proper taste, quality, consistency and presentation of food.
• Maintain cleanliness and hygiene of the assigned kitchen section, equipment and utensils.
• Follow HACCP, food safety and hotel hygiene standards.
• Store, label and rotate food items properly and follow FIFO practices.
• Monitor ingredients and inform the Chef/Supervisor about shortages or quality issues.
• Minimize food wastage and ensure proper utilization of raw materials.
• Safely operate kitchen equipment and report any equipment problems or unsafe conditions.
• Maintain proper personal grooming and hygiene as per hotel standards.
• Coordinate effectively with other kitchen sections and the Stewarding team.
• Follow all instructions given by the Chef de Partie, Sous Chef or Executive Chef.
• Maintain discipline and teamwork within the kitchen.
• Perform any additional duties assigned by the management or senior chef.

Required Skills & Qualifications

• Minimum 1–3 years of experience in a hotel or reputed restaurant kitchen.
• Good knowledge of South Indian cuisine.
• Knowledge of South Indian breakfast production is preferred.
• Basic knowledge of food preparation, cooking methods and kitchen equipment.
• Knowledge of food safety and hygiene standards.
• Good teamwork and communication skills.
• Ability to work under pressure during peak operations.
• Willingness to work in shifts, weekends and holidays.
• Hotel Management/Culinary qualification is preferred but not mandatory.

Key Performance Indicators (KPIs)

• Food quality and consistency
• Timely completion of mise-en-place
• Hygiene and sanitation compliance
• Proper portion control
• Minimum food wastage
• Proper stock handling and FIFO
• Kitchen cleanliness
• Timely service during breakfast and meal periods
• Teamwork and discipline

Pay: ₹20,000.00 - ₹30,119.31 per month

Work Location: In person