South Indian Chef

Key Responsibilities:

• Prepare and cook authentic South Indian dishes such as dosa, idli, vada, sambhar, rasam, chutneys, biryani, and regional specialties.
• Create and update menus to reflect seasonality, customer preferences, and regional variations.
• Manage food preparation and cooking processes to ensure quality and consistency.
• Ensure food is prepared in compliance with food safety and hygiene regulations.
• Oversee kitchen operations, including inventory, ordering supplies, and managing prep schedules.
• Train and supervise junior kitchen staff or assistants when needed.
• Monitor food wastage and manage kitchen costs efficiently.
• Maintain a clean and organized kitchen environment at all times.
• Stay up to date with current culinary trends and innovations in South Indian cuisine.

Qualifications:

• Proven experience as a South Indian Chef or Cook (minimum 3–5 years preferred).
• Culinary certification or degree is a plus but not mandatory.
• In-depth knowledge of traditional South Indian ingredients, spices, cooking techniques, and presentation.
• Ability to work under pressure in a fast-paced environment.
• Excellent time management and organizational skills.
• Strong communication and teamwork abilities.

Preferred Skills:

• Specialization in one or more regional cuisines (e.g., Chettinad, Udupi, Hyderabadi, Kerala seafood, etc.).
• Experience working in restaurants, hotels, or catering services.
• Knowledge of vegetarian and vegan South Indian recipes.
• Menu planning and recipe standardization experience.

Working Conditions:

• Flexible schedule including weekends and holidays.
• Long hours standing in a kitchen environment.
• May involve early morning shifts (e.g., for breakfast service).

Job Types: Full-time, Permanent

Pay: ₹23,000.00 - ₹25,000.00 per month

Benefits:

• Food provided

Work Location: In person