Job Title: Cluster Chef – South Indian Cuisine Location: Bengaluru Job Type: Full-Time Industry: Hospitality / Food & Beverage Experience Required: 8+ years in South Indian cuisine, including multi-outlet/kitchen leadership Job Summary: We are seeking a highly experienced and strategic Cluster Chef – South Indian Cuisine to oversee and manage culinary operations across multiple outlets or properties. The ideal candidate must be an expert in South Indian cuisine with a strong background in team leadership, menu development, and kitchen operations across several locations. Key Responsibilities: Supervise and manage South Indian kitchens across multiple branches/outlets. Standardize recipes, preparation methods, and presentation for consistent quality across locations. Design and implement menus that reflect authentic South Indian flavors with regional specialties. Train and develop chefs and kitchen staff on South Indian cooking techniques and kitchen best practices. Conduct regular kitchen audits to ensure compliance with hygiene, food safety, and operational standards (HACCP). Collaborate with procurement teams for sourcing high-quality, authentic ingredients while optimizing costs. Monitor food production, cost control, staffing levels, and equipment utilization across all units. Lead new kitchen launches, renovations, or concept rollouts related to South Indian cuisine. Ensure high levels of customer satisfaction through quality, taste, and innovation in every outlet. Requirements: Minimum 8 years of experience in South Indian cuisine, with at least 3 years in a multi-unit or cluster-level role. In-depth expertise in traditional and regional South Indian cooking (Kerala, Tamil Nadu, Andhra, Karnataka). Strong leadership, training, and team management skills. Ability to travel between locations and manage time efficiently. Knowledge of food costing, kitchen budgeting, and inventory control. Familiarity with modern kitchen equipment and cooking technologies. Culinary degree or certification in Indian/South Indian cuisine is highly preferred. Preferred Candidates: Experience in hotel chains, restaurant groups, or large catering operations. Strong interpersonal skills and cultural sensitivity for diverse teams. Passionate about innovation while preserving traditional culinary values. Job Types: Full-time, Permanent Pay: ₹85,000.00 - ₹97,000.00 per month Application Question(s): Do you have experience in South Indian Cuisine Location: Bengaluru, Karnataka (Required) Work Location: In person
Job Title: Chef – South Indian Cuisine Location: Bengaluru Job Type: Full-Time Industry: Hospitality / Food & Beverage Experience Required: Minimum 1-2 years in South Indian cuisine Job Summary: We are seeking a talented and experienced Chef specializing in South Indian cuisine to lead and manage the South Indian section of our kitchen. The ideal candidate should be highly skilled in preparing a wide variety of authentic dishes from South India, maintaining high standards of food quality, hygiene, and kitchen efficiency. Key Responsibilities: Plan, prepare, and execute a full range of authentic South Indian dishes along with the Head chef (e.g., dosa, idli, vada, sambar, rasam, chutneys, and regional curries). Develop new menu items and seasonal offerings with traditional South Indian flavors. Supervise kitchen staff, including commis chefs, to ensure smooth operations. Maintain high standards of food hygiene, safety, and presentation. Monitor inventory levels and coordinate with purchasing to ensure fresh supply of ingredients. Control food cost, minimize waste, and ensure portion consistency. Train and mentor junior staff in South Indian cooking techniques and kitchen best practices. Work closely with management on menu planning and customer satisfaction. Requirements: Minimum 1-2 years of experience as a Chef specializing in South Indian cuisine. Strong knowledge of regional South Indian dishes (Tamil Nadu, Kerala, Andhra, Karnataka). Proven ability to manage kitchen operations and a small team. Excellent understanding of food safety, sanitation, and HACCP regulations. Creative, detail-oriented, and passionate about authentic South Indian food. Job Types: Full-time, Permanent Pay: ₹15,000.00 - ₹17,000.00 per month Application Question(s): Do you have knowledge in south Indian Cuisine Location: Bengaluru, Karnataka (Required) Work Location: In person
Job Title: Commis 2 Chef – South Indian Cuisine Location: Mumbai Job Type: Full-Time Industry: Hospitality / Food & Beverage Experience Required: 1–2 years in South Indian cuisine Job Summary: We are looking for a motivated and enthusiastic Commis 2 Chef with a passion for South Indian cuisine to support our kitchen operations. The ideal candidate should have a basic knowledge of South Indian dishes and be eager to learn and grow in a professional culinary environment. Key Responsibilities: Assist in the preparation and cooking of South Indian dishes such as dosa, idli, sambar, chutneys, and curries. Follow recipes and instructions provided by senior chefs. Maintain cleanliness and hygiene of the workstations at all times. Support Commis 1 and other senior chefs in daily kitchen operations. Handle ingredients and raw materials properly to minimize waste. Ensure all food preparation is done in accordance with food safety standards. Requirements: 1–2 years of experience working in a South Indian kitchen or similar setting. Basic knowledge of South Indian ingredients and cooking techniques. Willingness to learn and grow in a professional kitchen. Ability to follow instructions and work in a team environment. Familiarity with hygiene and food safety guidelines. Preferred Candidates: Prior experience in hotels, restaurants, or catering services. Good communication and time-management skills. Energetic, disciplined, and reliable. How to Apply: Please submit your updated resume with the subject line “Application – Commis 2 Chef (South Indian Cuisine)” . Job Types: Full-time, Permanent Pay: ₹13,196.20 - ₹17,000.73 per month Application Question(s): DO you have experience in South indian Cusine? Location: Mumbai, Maharashtra (Required) Work Location: In person
Job Title : South Indian Cuisine Chef Required for a renowned brand Location : Bengaluru Job Type : Full-Time Department : Kitchen / F&B Production Reports To : Executive Chef / Head Chef Job Summary We are seeking a skilled and passionate Chef specialized in South Indian cuisine to join our culinary team. The ideal candidate should have hands-on experience in preparing authentic South Indian dishes from regions such as Tamil Nadu, Kerala, Karnataka, and Andhra Pradesh, with a strong focus on quality, flavor, presentation, and hygiene. Key Responsibilities Prepare and present a wide range of traditional and regional South Indian dishes including but not limited to dosas, idlis, vadas, sambar, rasam, chutneys, Kerala curries, biryanis, and more Plan and manage mise-en-place (prep work) for breakfast, lunch, and dinner service Innovate and refine South Indian recipes while maintaining authenticity and tradition Monitor food stock levels and place timely requisitions to avoid shortages Maintain high standards of hygiene, cleanliness, and food safety (HACCP practices) Train and supervise junior kitchen staff and ensure smooth kitchen operations Collaborate with the Executive Chef on menu planning, cost control, and portioning Ensure all dishes are prepared to the highest standard of taste and presentation Stay updated on regional food trends, techniques, and ingredients Requirements Proven experience (minimum 1-2 years) as a South Indian Chef or similar role in hotels, restaurants, or catering units Deep knowledge of traditional South Indian cooking methods, spices, and regional variations Familiarity with vegetarian and non-vegetarian dishes from Tamil Nadu, Kerala, Andhra, and Karnataka Culinary diploma or equivalent certification preferred Ability to manage kitchen operations and lead a team Good communication skills and a positive, team-oriented attitude Flexibility to work shifts, weekends, and public holidays Preferred Skills Experience in bulk cooking for banquets or corporate kitchens (if applicable) Knowledge of food plating and modern presentation techniques Ability to innovate with traditional dishes while respecting their roots Job Types: Full-time, Permanent Pay: ₹18,000.00 - ₹23,000.00 per month Ability to commute/relocate: Bengaluru, Karnataka: Reliably commute or planning to relocate before starting work (Required) Experience: South Indian Cusine : 2 years (Required) Location: Bengaluru, Karnataka (Required) Work Location: In person
Job Title: Commis Chef I Location: Mumbai, India Cuisine Focus: South Indian Reports To: Sous Chef / Head Chef Accommodation: Provided by the employer Job Summary: The Commis Chef I is responsible for preparing and cooking authentic South Indian dishes, maintaining high culinary standards, and ensuring smooth kitchen operations. This role requires a solid understanding of South Indian ingredients, techniques, and presentation styles. Key Responsibilities: Prepare and cook South Indian dishes including dosa, idli, vada, sambar, chutneys, rasam, poriyal, and more. Maintain hygiene and cleanliness standards in the kitchen. Assist the Sous Chef and Head Chef in daily kitchen operations and mise-en-place. Monitor stock levels and report shortages. Requirements: Minimum 3-5 years of experience in a professional South Indian kitchen. Expertise in South Indian cooking techniques and ingredients. Familiarity with traditional kitchen equipment (e.g., dosa tawa, idli steamer). Job Types: Full-time, Permanent Pay: Up to ₹18,000.00 per month Application Question(s): Have you worked in a South Indian restaurant Can you prepare south indian dishes
Job Title: Commis Chef II Location: Mumbai, India Cuisine Focus: South Indian Reports To: Commis Chef I / Sous Chef Accommodation: Provided by the employer Job Summary: Commis Chef II supports the kitchen team in preparing ingredients and executing basic cooking tasks, with a primary focus on South Indian cuisine Key Responsibilities: Assist in the preparation of South Indian dishes under the guidance of senior chefs. Perform basic kitchen duties including chopping, grinding, marination, and cleaning. Ensure cleanliness and organization of kitchen tools and workstations. Support the preparation of ingredients for dosa batter, chutneys, and masalas. Follow hygiene and safety standards at all times. Requirements: 1-2 years of experience in a kitchen environment, preferably South Indian cuisine. Job Types: Full-time, Permanent Pay: Up to ₹18,000.00 per month Application Question(s): Do you cook south Indian food Have you worked in a South Indian restaurant?
You are a Cluster Chef specializing in South Indian Cuisine, responsible for overseeing culinary operations across multiple outlets or properties. Your role involves supervising and managing South Indian kitchens, standardizing recipes and preparation methods, designing menus, training kitchen staff, ensuring compliance with hygiene standards, collaborating with procurement teams, and leading new kitchen launches or renovations. With a minimum of 8 years of experience in South Indian cuisine and strong leadership skills, you are expected to excel in this role. Your key responsibilities include managing kitchens, standardizing recipes, designing menus with authentic South Indian flavors, training staff, conducting kitchen audits, collaborating with procurement teams, monitoring food production and cost control, leading new kitchen launches, and ensuring customer satisfaction through innovation and quality. To qualify for this position, you must have a minimum of 8 years of experience in South Indian cuisine, with at least 3 years in a multi-unit or cluster-level role. In-depth expertise in traditional and regional South Indian cooking, strong leadership and team management skills, willingness to travel between locations, knowledge of food costing and inventory control, familiarity with modern kitchen equipment, and a culinary degree or certification in Indian/South Indian cuisine are required. Preferred candidates should have experience in hotel chains, restaurant groups, or large catering operations, strong interpersonal skills, cultural sensitivity, and a passion for innovation while respecting traditional culinary values. This is a full-time, permanent position based in Bengaluru, Karnataka, requiring in-person work. If you have the necessary experience in South Indian cuisine and meet the job requirements, we encourage you to apply for this exciting opportunity.,
Position: Commi 2 Location: Mumbai Brand: Malgudi (A South Indian Pure Veg Concept by Eatopia Global) Reporting to: CDP / DCDP / Chef de Cuisine About Malgudi: Malgudi is a pure vegetarian South Indian restaurant brand under Eatopia Global, committed to serving authentic flavors, time-honored recipes, and a warm, nostalgic dining experience. Our outlets celebrate the true essence of South India through food that is comforting, wholesome, and rich in tradition. Job Responsibilities: Assist in the daily food preparation and cooking under the supervision of Commi 1 and senior chefs. Maintain proper hygiene and cleanliness in the kitchen at all times. Follow the recipes and preparation standards as directed by the chef. Ensure proper handling and storage of ingredients and raw materials. Support the kitchen team during service hours in preparing dishes on time. Maintain workstation cleanliness and assist in cleaning duties as needed. Help with inventory checks and inform the chef of low stock items. Adhere strictly to food safety, hygiene, and sanitation standards. Requirements: Minimum 1 year of experience in a similar role, preferably in South Indian cuisine. Basic knowledge of kitchen operations and food preparation. Willingness to learn and grow within the kitchen team. Ability to work in a fast-paced environment with a positive attitude. Team player with good communication and time management skills. Why Join Us? Opportunity to be part of a growing and respected South Indian cuisine brand. Learn and grow under experienced chefs in an authentic kitchen setup. Friendly and professional work culture. Job Types: Full-time, Permanent Pay: ₹18,000.00 - ₹20,500.00 per month Application Question(s): * INTERVIEW WILL HAPPEN IN MUMBAI ARE YOU OK TO COME? ARE YOU WILLING TO WORK IN MUMBAI? DO YOU KNOW ABOUT SOUTH INDIAN CUSINE? Experience: Commi2: 1 year (Preferred) Work Location: Remote
Job Title: Commi 3 – South Indian Cuisine Location : Borivali, Chembur, Lower Parel Reports to : DCDP / CDP Experience : 0–1 year (Fresher Welcome) Employment Type : Full-time Job Purpose The Commi 3 – South Indian Cuisine will assist the kitchen team in the preparation and basic cooking of South Indian dishes. The role is designed for entry-level culinary professionals who are passionate about South Indian food and willing to learn under the guidance of senior chefs. This position involves prepping ingredients, supporting mise-en-place, ensuring cleanliness, and learning the art of consistency and quality in food preparation. Key Responsibilities 1. Food Preparation & Mise-en-Place · Ensure all assigned prep tasks are completed accurately and on time before each shift. Chop, peel, grind, and prepare ingredients as directed Assist in the preparation of dosa batter, idli mix, chutneys, and sambar Prepare basic accompaniments and assist in assembling South Indian thalis Measure and weigh ingredients to assist CDPs in efficient dish preparation 2. Cooking Assistance · Support line chefs during service to maintain flow and timely delivery. Work on assigned sections under supervision during breakfast and lunch hours Assist in dosa station, tawa work, or fryer station as instructed Refill chutneys and sambar during peak meal periods Follow recipe instructions with precision to maintain consistency 3. Cleanliness & Hygiene · Maintain a clean and sanitized kitchen station at all times. Wash and clean utensils, knives, and tools after prep Wipe and sanitize work surfaces, cutting boards, and cooking stations Maintain personal hygiene and follow grooming standards Properly dispose of kitchen waste and follow eco-friendly practices where applicable 4. Storage & Inventory Handling · Reduce wastage and ensure correct food storage practices. Label and store raw and cooked items in designated containers Rotate stock (FIFO) and inform DCDP/CDP about low inventory Handle perishables with care, ensuring minimal spoilage 5. Team Support & Learning · Exhibit progress in culinary skills and adapt to team workflow. Assist chefs during high-pressure service times, especially weekends and festivals Learn and implement cooking techniques gradually under supervision Participate in briefings, kitchen training, and cross-functional learning when required Requirements Basic understanding of kitchen ingredients, tools, and hygiene standards Interest in South Indian cuisine (Dosas, Idli, Sambar, Vada, Upma, etc.) Willingness to work in hot kitchen conditions and long standing hours Fast learner, reliable, and flexible with shifts and weekly offs Team-oriented with a respectful and disciplined attitude Fresher or up to 1 year of experience in a professional kitchen Preferred Qualification Certification or basic training in culinary arts (preferred but not mandatory) Understanding of food safety (FSSAI or HACCP basics) Job Types: Full-time, Permanent Pay: ₹15,000.00 - ₹17,000.00 per month Work Location: Remote
Job Title: Demi Chef de Partie (DCDP) – South Indian Cuisine Location: Borivali, Mumbai Reports To: CDP / Sous Chef Department: Operations Job Summary: We are seeking a reliable and motivated Demi Chef de Partie (DCDP) to support the CDP in preparing high-quality South Indian dishes in our premium casual dining kitchen. The role requires strong hands-on culinary skills and the ability to follow recipes and instructions with precision. Key Responsibilities: Assist the CDP in preparing South Indian breakfast, lunch, and dinner items. Ensure proper mise-en-place for all assigned dishes. Follow kitchen SOPs and maintain hygiene and safety protocols. Monitor the quality and consistency of dishes prepared. Support inventory control and proper storage of ingredients. Coordinate with service staff for timely dish preparation and plating. Key Skills & Requirements: 2 years of experience in South Indian cuisine, preferably in a casual or fine dining setup. Basic knowledge of dosa batter, chutney prep, tiffin items, and regional gravies. Good knife skills, cooking techniques, and kitchen discipline. Willingness to learn and grow under the guidance of senior chefs. Job Types: Full-time, Permanent Pay: ₹24,000.00 - ₹28,000.00 per month Application Question(s): INTERVIEW WILL HAPPEN IN MUMBAI ARE YOU OK TO COME? ARE YOU WILLING TO WORK IN MUMBAI? DO YOU KNOW ABOUT SOUTH INDIAN CUSINE? Experience: DCDP: 2 years (Required) Work Location: Remote
Job Title: Sous chef (South Indian Cuisine) Location: Borivali Job Type: Full-Time FOOD AND ACCOMODATION WILL BE PROVIDED Job Summary: The Sous Chef in managing kitchen operations and is responsible for ensuring consistency, innovation, and authenticity in food preparation—especially in delivering elevated modern South Indian cuisine. The role demands strong leadership, culinary expertise, and a commitment to maintaining high standards of hygiene, quality, and kitchen efficiency. Key Responsibilities: Food quality and kitchen operation Supervisor: Prepare and cook a variety of South Indian dishes with a fusion twist, ensuring high standards of taste and presentation. Quality Control: Ensure all dishes are prepared to the highest standards of quality and consistency. Taste and adjust recipes as needed. Menu Planning: Collaborate with the Head Chef to design and update the menu, incorporating seasonal ingredients and customer preferences. . Kitchen Operations & Food Quality: Supervise daily food preparation and ensure consistent taste and presentation. Innovate and refine modern South Indian dishes—such as millet-based dosas, fusion chutneys, and regional specialties. Ensure mise en place is complete and ready before each service. Maintain portion control and food cost efficiency. Team Management: Lead and mentor junior kitchen staff including CDPs, Dcdps and Commis. Organize shift rotations, assign duties, and conduct training as required. Maintain a disciplined, collaborative, and respectful kitchen environment. Inventory & Compliance: Assist with ordering and stock management of ingredients and kitchen supplies. Ensure all food safety (FSSAI), hygiene, and sanitation protocols are followed. Maintain kitchen equipment and coordinate with maintenance when needed. Guest Experience & Innovation: Collaborate with Head Chef on menu planning and seasonal updates. Support front-of-house during food tastings, launches, or chef’s tables. Handle special dietary requests or complaints promptly and professionally. Qualifications: Proven at least 4 years’ experience as a chef and 1/2 years of work experience as jr sous chef or CDC (chef de cuisine) . Diploma or degree in culinary art or hotel management Knowledge of fusion cooking techniques, a passion for culinary innovation, Modern plating and food trends. Strong understanding of food safety and hygiene practices. Good knowledge of south Indian cuisine (Tamil, Kerala, Andhra and Karnataka) Ability to work in a fast-paced environment and handle multiple tasks. Ability to lead a team and manage high pressure in peak hours. Job Types: Full-time, Permanent Pay: ₹50,000.00 - ₹60,000.00 per month Application Question(s): INTERVIEW WILL HAPPEN IN MUMBAI ARE YOU OK TO COME? ARE YOU WILLING TO WORK IN MUMBAI DO YOU KNOW ABOUT SOUTH INDIAN CUSINE? Experience: Chef and 1/2 work experience as jr sous chef or CDC : 4 years (Required) Work Location: Remote
Job Title: Chef de Partie (CDP) – South Indian Cuisine Location: Borivali, Mumbai Reports To: Sous Chef / Head Chef Department: Operations Job Summary: We are looking for a skilled and passionate Chef de Partie (CDP) who specializes in South Indian cuisine to manage a specific section of our kitchen. The ideal candidate should have strong culinary knowledge of traditional and modern South Indian dishes, excellent team management skills, and a commitment to maintaining food quality and consistency. Key Responsibilities: · Prepare and execute South Indian dishes with authenticity and consistency. · Manage a team of Commis chefs and delegate daily responsibilities. · Ensure mise-en-place is done as per prep sheets and daily requirements. · Maintain high standards of food hygiene, cleanliness, and kitchen organization. · Work closely with the Sous Chef in planning menus and recipe development. · Monitor inventory, minimize wastage, and ensure optimal use of raw materials. · Maintain food cost targets and portion control. · Train junior staff on cooking techniques and kitchen protocols. Key Skills & Requirements: · 4 years of relevant experience in a South Indian kitchen (minimum 1–2 years as CDP). · Expertise in dosas, idlis, vadas, sambhar, chutneys, South Indian gravies, and tiffin items. · Ability to handle high-volume operations without compromising on quality. · Knowledge of food safety, hygiene standards, and kitchen SOPs. Job Types: Full-time, Permanent Pay: ₹30,000.00 - ₹38,000.00 per month Application Question(s): INTERVIEW WILL HAPPEN IN MUMBAI ARE YOU OK TO COME? ARE YOU WILLING TO WORK IN MUMBAI? DO YOU KNOW ABOUT SOUTH INDIAN CUSINE? Experience: CDP: 4 years (Required) Location: Mumbai, Maharashtra (Preferred) Work Location: Remote
Job Title: Sous chef (South Indian Cuisine) Location: Borivali Job Type: Full-Time FOOD AND ACCOMODATION WILL BE PROVIDED Job Summary: The Sous Chef in managing kitchen operations and is responsible for ensuring consistency, innovation, and authenticity in food preparation—especially in delivering elevated modern South Indian cuisine. The role demands strong leadership, culinary expertise, and a commitment to maintaining high standards of hygiene, quality, and kitchen efficiency. Key Responsibilities: Food quality and kitchen operation Supervisor: Prepare and cook a variety of South Indian dishes with a fusion twist, ensuring high standards of taste and presentation. Quality Control: Ensure all dishes are prepared to the highest standards of quality and consistency. Taste and adjust recipes as needed. Menu Planning: Collaborate with the Head Chef to design and update the menu, incorporating seasonal ingredients and customer preferences. . Kitchen Operations & Food Quality: Supervise daily food preparation and ensure consistent taste and presentation. Innovate and refine modern South Indian dishes—such as millet-based dosas, fusion chutneys, and regional specialties. Ensure mise en place is complete and ready before each service. Maintain portion control and food cost efficiency. Team Management: Lead and mentor junior kitchen staff including CDPs, Dcdps and Commis. Organize shift rotations, assign duties, and conduct training as required. Maintain a disciplined, collaborative, and respectful kitchen environment. Inventory & Compliance: Assist with ordering and stock management of ingredients and kitchen supplies. Ensure all food safety (FSSAI), hygiene, and sanitation protocols are followed. Maintain kitchen equipment and coordinate with maintenance when needed. Guest Experience & Innovation: Collaborate with Head Chef on menu planning and seasonal updates. Support front-of-house during food tastings, launches, or chef’s tables. Handle special dietary requests or complaints promptly and professionally. Qualifications: Proven at least 4 years’ experience as a chef and 1/2 years of work experience as jr sous chef or CDC (chef de cuisine) . Diploma or degree in culinary art or hotel management Knowledge of fusion cooking techniques, a passion for culinary innovation, Modern plating and food trends. Strong understanding of food safety and hygiene practices. Good knowledge of south Indian cuisine (Tamil, Kerala, Andhra and Karnataka) Ability to work in a fast-paced environment and handle multiple tasks. Ability to lead a team and manage high pressure in peak hours. Job Types: Full-time, Permanent Pay: ₹50,000.00 - ₹60,000.00 per month Application Question(s): INTERVIEW WILL HAPPEN IN MUMBAI ARE YOU OK TO COME? ARE YOU WILLING TO WORK IN MUMBAI DO YOU KNOW ABOUT SOUTH INDIAN CUSINE? Experience: Chef and 1/2 work experience as jr sous chef or CDC : 4 years (Required) Work Location: Remote
Position: Commi 2 Location: Mumbai Brand: Malgudi (A South Indian Pure Veg Concept by Eatopia Global) Reporting to: CDP / DCDP / Chef de Cuisine About Malgudi: Malgudi is a pure vegetarian South Indian restaurant brand under Eatopia Global, committed to serving authentic flavors, time-honored recipes, and a warm, nostalgic dining experience. Our outlets celebrate the true essence of South India through food that is comforting, wholesome, and rich in tradition. Job Responsibilities: Assist in the daily food preparation and cooking under the supervision of Commi 1 and senior chefs. Maintain proper hygiene and cleanliness in the kitchen at all times. Follow the recipes and preparation standards as directed by the chef. Ensure proper handling and storage of ingredients and raw materials. Support the kitchen team during service hours in preparing dishes on time. Maintain workstation cleanliness and assist in cleaning duties as needed. Help with inventory checks and inform the chef of low stock items. Adhere strictly to food safety, hygiene, and sanitation standards. Requirements: Minimum 1 year of experience in a similar role, preferably in South Indian cuisine. Basic knowledge of kitchen operations and food preparation. Willingness to learn and grow within the kitchen team. Ability to work in a fast-paced environment with a positive attitude. Team player with good communication and time management skills. Why Join Us? Opportunity to be part of a growing and respected South Indian cuisine brand. Learn and grow under experienced chefs in an authentic kitchen setup. Friendly and professional work culture. Job Types: Full-time, Permanent Pay: ₹18,000.00 - ₹20,500.00 per month Application Question(s): * INTERVIEW WILL HAPPEN IN MUMBAI ARE YOU OK TO COME? ARE YOU WILLING TO WORK IN MUMBAI? DO YOU KNOW ABOUT SOUTH INDIAN CUSINE? Experience: Commi2: 1 year (Preferred) Work Location: Remote
Job Title: Chef de Partie (CDP) – South Indian Cuisine Location: Borivali, Mumbai Reports To: Sous Chef / Head Chef Department: Operations Job Summary: We are looking for a skilled and passionate Chef de Partie (CDP) who specializes in South Indian cuisine to manage a specific section of our kitchen. The ideal candidate should have strong culinary knowledge of traditional and modern South Indian dishes, excellent team management skills, and a commitment to maintaining food quality and consistency. Key Responsibilities: · Prepare and execute South Indian dishes with authenticity and consistency. · Manage a team of Commis chefs and delegate daily responsibilities. · Ensure mise-en-place is done as per prep sheets and daily requirements. · Maintain high standards of food hygiene, cleanliness, and kitchen organization. · Work closely with the Sous Chef in planning menus and recipe development. · Monitor inventory, minimize wastage, and ensure optimal use of raw materials. · Maintain food cost targets and portion control. · Train junior staff on cooking techniques and kitchen protocols. Key Skills & Requirements: · 4 years of relevant experience in a South Indian kitchen (minimum 1–2 years as CDP). · Expertise in dosas, idlis, vadas, sambhar, chutneys, South Indian gravies, and tiffin items. · Ability to handle high-volume operations without compromising on quality. · Knowledge of food safety, hygiene standards, and kitchen SOPs. Job Types: Full-time, Permanent Pay: ₹30,000.00 - ₹38,000.00 per month Application Question(s): INTERVIEW WILL HAPPEN IN MUMBAI ARE YOU OK TO COME? ARE YOU WILLING TO WORK IN MUMBAI? DO YOU KNOW ABOUT SOUTH INDIAN CUSINE? Experience: CDP: 4 years (Required) Work Location: Remote
Job Title: Demi Chef de Partie (DCDP) – South Indian Cuisine Location: Borivali, Mumbai Reports To: CDP / Sous Chef Department: Operations Job Summary: We are seeking a reliable and motivated Demi Chef de Partie (DCDP) to support the CDP in preparing high-quality South Indian dishes in our premium casual dining kitchen. The role requires strong hands-on culinary skills and the ability to follow recipes and instructions with precision. Key Responsibilities: Assist the CDP in preparing South Indian breakfast, lunch, and dinner items. Ensure proper mise-en-place for all assigned dishes. Follow kitchen SOPs and maintain hygiene and safety protocols. Monitor the quality and consistency of dishes prepared. Support inventory control and proper storage of ingredients. Coordinate with service staff for timely dish preparation and plating. Key Skills & Requirements: 2 years of experience in South Indian cuisine, preferably in a casual or fine dining setup. Basic knowledge of dosa batter, chutney prep, tiffin items, and regional gravies. Good knife skills, cooking techniques, and kitchen discipline. Willingness to learn and grow under the guidance of senior chefs. Job Types: Full-time, Permanent Pay: ₹24,000.00 - ₹28,000.00 per month Application Question(s): INTERVIEW WILL HAPPEN IN MUMBAI ARE YOU OK TO COME? ARE YOU WILLING TO WORK IN MUMBAI? DO YOU KNOW ABOUT SOUTH INDIAN CUSINE? Experience: DCDP: 2 years (Required) Work Location: Remote
Job Title: Food & Beverage Executive Location: Borivali, Chembur, and Lower Parel Reports to: Assistant Restaurant Manager / Restaurant Manager Experience: 2 years in F&B Service / Restaurant Operations Employment Type: Full-time Job Purpose As an F&B Executive at Malgudi Café, you will play a key role in ensuring smooth front-of-house operations. You will act as a bridge between guests, service staff, and the kitchen to deliver a seamless dining experience. The role demands strong operational oversight, people skills, and the ability to handle high-pressure service hours with grace and efficiency. Key Responsibilities Guest Service & Experience Welcome guests warmly and ensure prompt seating and menu explanation Maintain high standards of guest interaction, service delivery, and satisfaction Proactively address guest concerns or complaints, ensuring quick and courteous resolution Collect guest feedback and relay suggestions to the management team Operational Coordination Supervise service flow between the kitchen, barista counter, and service staff Conduct regular floor checks to ensure food quality, hygiene, and table setup standards are maintained Track and ensure timely service of orders and accurate presentation of dishes Support shift planning and assign duties to stewards and service associates Upselling & Product Knowledge Maintain thorough knowledge of the menu, including ingredients and special promotions Train staff on upselling techniques for beverages, desserts, and chef specials Suggest food and beverage pairings to enhance the guest experience Inventory & Station Management Ensure sufficient availability of cutlery, crockery, water bottles, menu cards, and service linens Coordinate with stewarding and kitchen teams to maintain stock rotation and cleanliness Report any equipment damage or maintenance requirements Team Guidance & Hygiene Guide stewards and servers on grooming, behaviour, and customer service etiquette Monitor cleanliness across dining and waiting areas, ensuring compliance with hygiene protocols Support pre-opening and closing checklists for the floor team Requirements Diploma or Degree in Hotel Management / F&B Service or related field Minimum 2 years of relevant experience in a casual dining, premium café, or hotel setup Strong interpersonal and communication skills in English and Hindi Ability to manage service during high footfall and busy hours Leadership qualities with a guest-first attitude Knowledge of POS systems and basic order tracking preferred Job Types: Full-time, Permanent Pay: ₹30,000.00 - ₹35,000.00 per month Benefits: Health insurance Provident Fund Application Question(s): ARE YOU WILLING TO ATTEND THE INTERVIEW AND ALSO WORK IN MUMBAI? Location: Mumbai, Maharashtra (Required) Work Location: In person
Job Title: Senior Steward Location: Borivali, Chembur, Lower Parel (Mumbai) Department: Operations FOH Reports To: Captain/Restaurant Manager Job Summary: The Senior Steward plays a key role in ensuring cleanliness, hygiene, and smooth kitchen operations by supervising stewarding staff and maintaining all back-of-house areas. The role requires attention to detail, leadership in daily cleaning and dishwashing activities, and coordination with kitchen and service teams to uphold high operational standards. Key Responsibilities: Supervise and guide junior stewards during shifts to ensure cleanliness and hygiene standards are met. Monitor the cleaning and sanitization of all kitchen utensils, crockery, cutlery, and equipment. Ensure proper waste disposal and adherence to environmental and health standards. Maintain cleanliness of the dishwashing area, kitchen floor, and store areas at all times. Support in maintaining inventory of cleaning supplies and stewarding equipment. Coordinate with the Chef and kitchen team to ensure timely supply of clean kitchen tools. Report any maintenance issues related to stewarding equipment to the supervisor. Train new stewarding staff on cleaning procedures and safety protocols. Ensure compliance with FSSAI and internal food safety & hygiene guidelines. Assist during deep cleaning and special events as required. Requirements: Minimum 2-3 years of experience in stewarding, preferably in a hotel or restaurant setup. Strong understanding of hygiene and safety standards in food service. Physically fit and comfortable with standing for long hours. Ability to lead and motivate a small team. Basic knowledge of kitchen operations and cleaning chemicals/equipment. Willingness to work in shifts, weekends, and public holidays. Preferred Qualifications: 10th / 12th pass; certification in food safety or housekeeping is a plus. Prior experience as a Steward or Senior Steward in a reputed hospitality setup. Job Types: Full-time, Permanent Pay: ₹15,000.00 - ₹19,000.00 per month Benefits: Health insurance Provident Fund Application Question(s): ARE YOU WILLING TO ATTEND THE INTERVIEW AND ALSO WORK IN MUMBAI? Experience: Steward: 2 years (Required) Work Location: In person