South Indian Chef

RESPONSIBILITIES: Food Preparation & Cooking

• Prepare and cook authentic South Indian dishes (breakfast, lunch, and dinner).
• Ensure correct flavor, texture, and presentation in all items.
• Maintain consistency in taste and quality according to restaurant standards.
• Use traditional cooking methods and ingredients such as Dosa Tawa, Idli steamer, and chutney grinders.
• Handle live counters during buffet or service as required.

Menu Planning & Innovation

• Assist in designing and updating South Indian menus and specials.
• Introduce new dishes or regional specialties to attract customers.
• Plan mise-en-place for all South Indian items to ensure smooth operations.
• Monitor portion control and minimize wastage.

Kitchen Hygiene & Maintenance

• Maintain cleanliness and organization in the South Indian section of the kitchen.
• Ensure all equipment, utensils, and workstations are properly cleaned and sanitized.
• Follow FSSAI and restaurant hygiene standards.
• Ensure proper storage, labeling, and rotation of raw materials and prepared items.

Teamwork & Coordination

• Coordinate with other kitchen sections and service staff for timely order delivery.
• Train and supervise junior cooks and kitchen helpers.
• Report ingredient shortages or equipment issues to the Head Chef.

Quality & Service Standards

• Ensure all dishes are served hot, fresh, and attractively presented.
• Maintain food quality during busy operations or catering events.
• Handle guest feedback professionally and work on continuous improvement.

Job Types: Full-time, Permanent

Pay: ₹18,000.00 - ₹23,000.00 per month

Benefits:

• Food provided
• Paid sick time
• Paid time off
• Provident Fund

Work Location: In person