South Indian Chef

The South Indian Chef at MSP Restaurants is responsible for preparing and delivering authentic South Indian cuisine that meets MSP’s quality, taste, and presentation standards. The role includes menu planning, food preparation, kitchen supervision, and ensuring consistent quality across all South Indian dishes served. The Chef will uphold MSP’s brand values by maintaining high culinary standards, kitchen hygiene, and operational efficiency.

Key Responsibilities : Culinary Excellence

• Prepare, cook, and present authentic South Indian dishes including dosa, idli, vada, sambar, rasam, chutneys, biryanis, and regional specialties.
• Ensure dishes maintain consistent taste, texture, and presentation according to MSP’s recipes and brand guidelines.
• Introduce seasonal and regional South Indian dishes to enhance the menu offering.
• Monitor food portions and minimize waste while maintaining food quality.

Menu & Recipe Management

• Collaborate with the Head Chef and Restaurant Manager to plan, cost, and design South Indian menu sections.
• Maintain recipe cards, portion standards, and preparation procedures.
• Stay updated on culinary trends and regional South Indian specialties to keep offerings fresh and appealing.

Kitchen Operations & Hygiene

• Ensure compliance with food safety, hygiene, and sanitation standards as per MSP policy and local regulations.
• Maintain a clean, organized, and efficient kitchen workspace.
• Supervise storage of ingredients to maintain freshness and prevent spoilage.
• Monitor kitchen equipment and report maintenance issues promptly.

Team Management & Training

• Supervise and train kitchen staff in authentic South Indian cooking techniques.
• Coordinate with other chefs to ensure smooth kitchen operations, especially during busy service hours.
• Foster teamwork, discipline, and a positive kitchen culture in line with MSP values.

Customer Experience & Quality Control

• Ensure all dishes meet MSP’s quality, presentation, and timing standards.
• Adapt dishes to customer preferences while preserving authentic South Indian flavors.
• Support management in addressing guest feedback related to South Indian cuisine.

Qualifications & Experience:

• Minimum 3–5 years of experience as a South Indian Chef in a reputed restaurant or hotel.
• In-depth knowledge of traditional South Indian cuisine from Tamil Nadu, Kerala, Andhra Pradesh, Telangana, and Karnataka.
• Strong understanding of spices, cooking techniques, and authentic ingredients.
• Diploma or certification in Culinary Arts or Hotel Management preferred.
• Good communication, leadership, and time management skills.

Core Competencies:

• Authentic Culinary Skills
• Quality & Consistency
• Kitchen Management
• Hygiene & Safety Standards
• Teamwork & Leadership
• Creativity & Innovation

What MSP Restaurants Offers:

• Competitive salary and performance-based incentives
• Meals and uniforms provided
• Career growth and professional development opportunities within MSP
• Supportive and collaborative work environment

Job Types: Full-time, Permanent

Pay: ₹25,000.00 - ₹30,000.00 per month

Benefits:

• Food provided
• Health insurance
• Provident Fund

Work Location: In person