South Indian Chef

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Job Summary

South Indian Chef

Key Responsibilities

• Prepare and cook authentic South Indian dishes such as dosa, idli, vada, uttapam, sambar, chutneys, and regional specialties.
• Plan and execute breakfast menus with consistency and speed.
• Maintain high standards of food taste, presentation, and hygiene.
• Monitor inventory, manage ingredients, and ensure minimal wastage.
• Train and guide commis and junior staff in South Indian cuisine preparation.
• Coordinate with the Executive Chef and F&B team to ensure timely service during peak hours.
• Maintain cleanliness and compliance with FSSAI and hotel kitchen safety standards.
• Innovate and introduce new South Indian items suitable for buffets and à la carte menus.

Requirements

• Minimum 3–5 years of experience in South Indian cuisine in hotels or reputed restaurants.
• Strong knowledge of traditional cooking techniques, spices, and regional flavours.
• Ability to work in a fast-paced environment with excellent consistency.
• Good communication and teamwork skills.
• Commitment to hygiene, sanitation, and quality standards.

Salary & Benefits

• Competitive salary based on experience.
• Food and accommodation as per hotel policy.
• Growth opportunities within Mansha Hotels.

About Mansha Hotels

• Mansha Hotels is one of the leading hospitality brands in Port Blair, known for exceptional food, warm service, and guest satisfaction. We aim to provide authentic culinary experiences with a strong focus on quality.