South Indian Chef

Job Description – South Indian Chef

Position: South Indian Chef
Department: Kitchen / Culinary
Location: [Your Location]
Reporting To: Head Chef / Executive Chef

1. Job Summary

The South Indian Chef is responsible for preparing authentic and high-quality South Indian dishes, including breakfast items, main courses, snacks, chutneys, and curries. This role requires strong knowledge of traditional South Indian flavors, cooking techniques, and ingredient handling. The chef must ensure excellent taste, presentation, hygiene, and consistency.

2. Key ResponsibilitiesFood Preparation & Cooking

• Prepare and cook a variety of South Indian dishes such as dosa, idli, vada, uttapam, upma, sambar, rasam, Kerala curries, meals, and snacks.
• Maintain authenticity in flavors, spices, and cooking techniques.
• Create daily menus and ensure all dishes meet taste and quality standards.
• Prepare chutneys, gravies, masalas, and batters (idli/dosa batter) with correct ratios and consistency.

Kitchen Operations

• Ensure all dishes are prepared in a timely manner.
• Monitor stock levels of ingredients and inform management for replenishment.
• Maintain cleanliness, hygiene, and organization of the kitchen at all times.
• Ensure proper storage, labeling, and rotation of food items (FIFO method).

Quality & Hygiene

• Follow all food safety, FSSAI, and hygiene standards.
• Conduct regular quality checks for taste, freshness, and presentation.
• Maintain high standards of kitchen cleanliness and sanitization.

Teamwork & Coordination

• Work closely with other chefs and kitchen staff for smooth operations.
• Train junior staff in South Indian cooking techniques when required.
• Coordinate with service teams to ensure efficient food service.

Menu Development

• Introduce new South Indian dishes, breakfast specials, and festive menus.
• Suggest improvements for existing recipes and menu items.

3. Skills & Requirements

• Minimum 3–5 years of experience as a South Indian Chef or Cook.
• Strong knowledge of regional cuisines from Tamil Nadu, Kerala, Andhra, Telangana, and Karnataka.
• Expertise in dosa/idli batter fermentation, tempering (tadka), and spice blends.
• Ability to work under pressure during busy service hours.
• Good understanding of kitchen hygiene, safety, and food quality standards.
• Ability to manage time, multitask, and maintain consistency.

4. Education & Qualifications

• Diploma/Certificate in Culinary Arts (Preferred).
• Formal training in South Indian cuisine is an added advantage.

Job Types: Full-time, Permanent

Pay: ₹45,000.00 - ₹50,000.00 per month

Benefits:

• Food provided
• Health insurance
• Paid time off
• Provident Fund

Work Location: In person