Commis (Commi 1 / 2 / 3)

Job Title: South indian cook (Chef de Partie / Commis Chef, South Indian Cuisine)

Department: Food & Production (Kitchen)

Reports To: Sous Chef / Executive Chef

Employment Type: Full-time

Job Summary

We are looking for a skilled South Indian chef to join our kitchen team at Savera Hotel, a 4-star property. The candidate will prepare authentic South Indian dishes for the all-day dining restaurant, banquets, buffets, and room service, while maintaining the hotel’s standards of quality, consistency, and hygiene.

Key Responsibilities

• Prepare and present South Indian breakfast, lunch, dinner, and buffet items to the hotel’s standard recipes and specifications
• Handle the South Indian section: idli, dosa varieties, vada, uttapam, appam, parotta, pongal, biryani, sambar, rasam, kootu, kuzhambu, and regional curries
• Prepare Chettinad, Kerala, Andhra, and Karnataka specialties, both veg and non-veg
• Manage batter preparation, spice blends, chutneys, and gravies in bulk with consistent taste
• Support live counters and banquet or event service
• Maintain mise en place before every service
• Check the quality and freshness of raw materials at receiving and storage
• Follow HACCP, FSSAI, and hotel food safety and hygiene guidelines
• Control portion sizes, minimize wastage, and keep food cost in line
• Keep the kitchen, equipment, and workstation clean and organized
• Coordinate with the Sous Chef on daily requisitions, menu changes, and special guest requests
• Train and supervise commis and trainees (for the Chef de Partie level)

Required Skills

• Deep knowledge of South Indian cuisine and traditional techniques
• Experience cooking in high volumes with consistent quality
• Familiarity with commercial kitchen equipment (wet grinders, tandoor, combi ovens, bulk cooking ranges)
• Presentation and plating skills for fine dining and buffet
• Ability to work under pressure during peak hours
• Teamwork, discipline, and punctuality
• Good grooming and personal hygiene

Qualifications and Experience

• Diploma or degree in Hotel Management / Culinary Arts (preferred)
• Chef de Partie: 4-6 years of experience, with at least 2 years in a star hotel or reputed restaurant
• Commis I / II: 1-3 years of experience
• Knowledge of Tamil and English or Hindi is an advantage

Working Conditions

• Rotational shifts, including weekends and holidays
• One weekly off (rotational)