Designation: South Indian Chef
Department: Food Production / Kitchen
Location: Skylar Hotel, Tirupati
Reporting To: Head Chef / Executive Chef

Job Summary

Responsible for preparing a variety of South Indian vegetarian and non-vegetarian dishes for breakfast, lunch, and snacks while maintaining food quality, taste, hygiene, and hotel standards.

Key Responsibilities
Prepare South Indian vegetarian and non-vegetarian dishes for breakfast, lunch, and snacks.
Breakfast: Idli, dosa, vada, pongal, upma, puri, chutneys, sambar & non veg breakfast preparations.
Lunch: South Indian meals, rice varieties, sambar, rasam, vegetable curries, chicken curry, fish curry, egg curry, and other non-vegetarian dishes as per the menu.
Snacks: Bajji, bonda, pakoda, vada, samosa, and other vegetarian and non-vegetarian snacks as required.
Prepare gravies, masalas, batters, chutneys, and other basic ingredients.
Maintain consistency in taste, portion size, and presentation.
Ensure proper storage, handling, and separation of vegetarian and non-vegetarian ingredients.




Follow food safety, personal hygiene, and kitchen sanitation standards.
Monitor stock usage, minimize food wastage, and coordinate with the kitchen team.
Ensure timely preparation and service during all meal periods.

Required Knowledge and Skills
Positive knowledge of South Indian vegetarian and non-vegetarian cooking.
Experience in breakfast, lunch, and snacks preparation.
Knowledge of chicken, fish, and egg preparations.
Understanding of food hygiene, storage, and kitchen safety.
Ability to manage bulk cooking and maintain consistent food quality.

Qualification & Experience
Previous experience in a hotel, restaurant, or commercial kitchen preferred.
Culinary or hotel management qualification is an advantage.
Ability to work in shifts and manage kitchen operations efficiently.

Pay: ₹10,000.00 - ₹35,000.00 per month

Advantages:
Food provided

Work Location: In person

📌 South Indian Cook Tirupati
🏢 SKYLAR HOTEL TIRUPATI
📍 Tirupati