Job Title: 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 [Hotel Name], a [3/4/5]-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
- Positive 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)

Pay: ₹17,000.00 - ₹30,000.00 per month

Benefits:

- Food provided
- Provident Fund

Work Location: In person

📌 South Indian Chef (Mylapore)
🏢 SAVERA HOTEL
📍 Mylapore