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
