South Indian Chef

South Indian cooks specialize in preparing authentic dishes from states like Tamil Nadu, Kerala, Andhra Pradesh, and Karnataka, emphasizing fermented batters, tangy curries, and rice-based meals in restaurants or catering setups.

​​Kitchen Operations

Maintaining hygiene, inventory control, and compliance with safety standards ensures smooth operations in busy environments. They collaborate with teams, train juniors on techniques, and handle shifts including weekends.

​Experience Requirements

Proven 2-5 years in busy South Indian or restaurant kitchens, preparing staples like sambar, rasam, vadas, and curries, is typically expected. Prior roles in high-volume environments, such as hotels or catering, demonstrate ability to handle shifts, including weekends. Culinary training or certification enhances candidacy, though hands-on mastery of ingredients like urad dal, tamarind, and coconut often takes precedence.Cooks manage food prepare for timely service, monitor ingredient freshness, and innovate menu items while preserving regional flavors.

​Soft Skills

Teamwork, communication for coordinating with staff, and creativity in menu innovation while preserving authenticity round out the profile. Leadership for training juniors and adaptability to customer feedback are valued in collaborative kitchens.

Interested candidates can walkin to the campus from Monday to Saturday between 10am to 3 pm.

Also, you can forward your resume to - hr@firebird.ac.in

or whatapp your resume to : +91-9363496148

Job Type: Full-time

Pay: From ₹25,000.00 per month

Benefits:

• Flexible schedule
• Food provided
• Health insurance
• Provident Fund

Work Location: In person