South Indian Chef

A South Indian Chef specializes in preparing and cooking traditional South Indian dishes, ensuring authenticity and quality. They are responsible for menu planning, ingredient sourcing, maintaining kitchen hygiene, and potentially training other kitchen staff. Their duties extend to managing inventory, adhering to safety and sanitation regulations, and sometimes even developing new recipes. Here's a more detailed breakdown:Key Responsibilities:

• Preparing and Cooking South Indian Dishes:This includes a variety of dishes like dosas, idlis, sambar, rasam, various chutneys, and other regional specialties.
• Ensuring Authenticity and Quality:Maintaining the traditional taste, presentation, and quality standards of South Indian cuisine is crucial.
• Menu Planning and Development:Participating in or leading the creation of menus, including seasonal and regional dishes.
• Ingredient Sourcing and Management:Selecting and managing ingredients, ensuring freshness and availability.
• Kitchen Hygiene and Safety:Maintaining a clean and organized kitchen, adhering to food safety and sanitation regulations.
• Inventory Management:Keeping track of ingredients and supplies, managing stock rotation, and preventing spoilage.
• Training and Mentoring:Assisting in training junior kitchen staff on cooking techniques and recipes.
• Team Collaboration:Working effectively with other kitchen staff to ensure smooth service.
• Staying Updated:Keeping up with current food trends, ingredients, and cooking methods in South Indian cuisine.

Job Types: Full-time, Permanent

Pay: ₹15,000.00 - ₹30,000.00 per month

Benefits:

• Food provided
• Health insurance
• Provident Fund

Work Location: In person