South Indian Chef

Restaurant Name: Bobby Da Dhaba

Location: Madhapur

Timings:11.00 am to 11.00 pm

Salary: 20000 to 30000

Contact Number: 9398816042

Roles & Responsibilities of a South Indian Chef1. Menu Planning & Development

• Create authentic South Indian dishes (Idli, Dosa, Vada, Pongal, Sambar, Rasam, South Indian curries, Biryanis, etc.)
• Innovate new dishes while maintaining traditional flavors.
• Plan daily menus, special menus, and festival/special occasion menus.

2. Food Preparation & Cooking

• Prepare batters (idli/dosa batter), chutneys, sambar, rasam with proper consistency.
• Cook breakfast, lunch, and dinner items following South Indian cooking standards.
• Maintain perfect taste, texture, and presentation for each dish.
• Handle bulk cooking for large volumes (if for schools or institutions).

3. Quality & Hygiene Management

• Follow FSSAI food safety norms.
• Ensure kitchen cleanliness, personal hygiene, and sanitization.
• Monitor freshness of ingredients and maintain stock rotation (FIFO/LIFO).
• Avoid food wastage and maintain portion control.

4. Inventory & Stock Management

• Maintain list of required groceries and raw materials.
• Coordinate with store manager for procurement.
• Check quality of vegetables, spices, and other ingredients upon receipt.
• Prevent shortage by monitoring daily consumption.

5. Team & Kitchen Management

• Guide kitchen assistants, helpers, and junior cooks.
• Assign tasks and ensure smooth kitchen operations.
• Train staff on proper cooking techniques and hygiene practices.
• Maintain discipline and teamwork in the kitchen.

6. Equipment Handling

• Operate commercial kitchen equipment like grinders, dosa plates, steamers, tandoors, fryers, etc.
• Ensure equipment is cleaned and maintained regularly.
• Report any faults to management immediately.

7. Customer Satisfaction (Front-End Communication if Required)

• Ensure consistency in taste and service.
• Address special dietary requirements when needed.
• Maintain good communication with front-office staff/management.

8. Cost Control & Budgeting

• Minimize wastage and control cost per plate.
• Proper use of ingredients to maintain profitability.
• Suggest cost-effective procurement options.

9. Compliance & Documentation

• Follow HACCP and kitchen safety guidelines.
• Maintain temperature logs for food storage (if required).
• Ensure all food is labeled and dated correctly.

10. Special Duties (Optional)

• Prepare special meals for festivals (Ugadi, Pongal, Onam, etc.).
• Conduct tasting sessions or training workshops.
• Help in catering services for events.

Job Type: Full-time

Pay: ₹20,000.00 - ₹30,000.00 per month

Work Location: In person