19 South Indian Jobs

Expertise in South Indian cooking & recipes Menu planning Inventory management Food safety & hygiene Time management Customer service orientation Preference given to Male & Mumbai nearby resident Immediate joiner Benefit - PF+Medical+Food+Incentive

All-rounder knowledge of Indian, Chinese, continental, tandoor etc. Menu Planning, Group handling, Kitchen team handling, Creative and disciplined Can Contact--7448010777 Required Candidate profile Maintaining Cleanliness, personal Hygiene Efficient and Hardworking, Quick Decision maker Cooking knowledge with own specialties

Roles and Responsibilities Prepare high-quality South Indian dishes such as Chettinad, Tamilian, Karnataka, Kerala, Andhra cuisine etc. Manage kitchen operations to ensure efficient food preparation and presentation. Collaborate with other chefs to develop new recipes and menus. Ensure timely delivery of orders while maintaining quality control.

South Indian cook Salary - 450 to 550 USD Minimum 3+years experience Food men and working videos must Good Communication is Must Accommodation & Food provided by Company Immediately joining Employment visa Interested visit our office with original passport and refer your know persons also Interview address : Swagatham Resource Management India Pvt Ltd No: 14 Sarathy Nagar 1st main road, Velachery, Chennai - 600 042 Interview date : 9am to 5pm [ All working days ] Contact # Swetha # 7305457998 , Sabtitha # 7418027300 { Call time 9 am to 6pm Monday to Saturday }

Role & responsibilities Hiring for Tea, Dosai, Biryani & Parotta Master Preferred candidate profile 2 to 9 Years Experience. Gross : 30 K If interested Please share me your updated resume to chandramouli.r@sodexo.com

Strong communication and interpersonal skills Good organizational and multitasking abilities Proficiency in MS Office (Word, Excel, PowerPoint) Problem-solving mind-set Required Candidate profile Experience :- 0 -2 yrs capitalplacement02@gmail.com P- 9891750342 | WhatsApp- 7895263093

Job Title: Sous Chef Kerala/Tamil Nadu Cuisine (Premium South Indian restaurant) Location: Chennai - OMR Department: Culinary / Kitchen Reports to: Head Chef / Executive Chef Employment Type: Full-time Job Summary: We are looking for an innovative and skilled Sous Chef with expertise in Kerala / Tamil Nadu cuisine to join our dynamic kitchen team . The ideal candidate should bring authentic Kerala flavours Including Starters, Main course & dessert. Key Responsibilities: Curate and execute a menu that highlights Authentic Kerala/Tamil Nadu Dishes Assist the Executive Chef in day-to-day kitchen operations, food preparation, and staff supervision. Ensure food consistency, taste, and quality while maintaining efficient prep and service times. Maintain hygiene, sanitation, and food safety standards in compliance with FSSAI. Monitor inventory, manage stock, and control food costs. Train and mentor kitchen staff in Kerala/Tamil Nadu cooking styles and presentation techniques. Support planning and execution of theme nights, festivals, and live counters. Requirements: Minimum 4 years of experience in Kerala / Tamil Nadu cuisine. Strong knowledge of Kerala/ Tamil Nadu ingredients, spices, and cooking methods. Excellent kitchen and team management skills. Ability to work efficiently in a fast-paced, high-volume environment. Understanding of kitchen inventory and cost control. What We Offer: A platform to innovate with traditional Kerala / Tamil Nadu cuisine in a lively, modern setting. Competitive pay and incentive structure. Growth opportunities in a creative, chef-led environment. Free Food & Accommodation will be provided. Interested candidates share your updated resume at aswanth@triadss.com or whatsapp at 7617590327

Strong communication and interpersonal skills Good organizational and multitasking abilities Proficiency in MS Office (Word, Excel, PowerPoint) Problem-solving mind-set Required Candidate profile Experience :- 0 -2 yrs capitalplacement02@gmail.com P- 9891750342 | WhatsApp- 7895263093

* Walkins Every Monday* Job Summary: Commis 2 supports the senior kitchen staff in food preparation and cooking for modern South Indian dishes. This role involves prepping ingredients, cooking under supervision, and gradually mastering regional classics with a modern twist. Key Responsibilities: • Prepare ingredients (e.g., chopping curry leaves, grinding fresh masalas, fermenting batters) . • Assist with dosa, idli, uthappam, and rice preparation . • Plate food as per brand standards and assist in portion control. Maintain cleanliness of the prep area and follow hygiene protocols. Take feedback from Commis 1/CDP to improve daily performance. Requirements: • 1-2 years of kitchen experience, ideally in Indian cuisine. Knowledge of South Indian food basics lentils, rice, coconut, tamarind, curry leaves, etc. Ability to follow recipes and understand modern plating. Team player with good listening skills.

South Indian Language knowledge Strong communication and interpersonal skills Good organizational and multitasking abilities Proficiency in MS Office (Word, Excel, PowerPoint) Problem-solving mind-set Required Candidate profile capitalplacement02@gmail.com P- 9891750342 | WhatsApp- 7895263093

Experience in South Indian Cuisiine ( Major) Good knowledge of Chinese and North Indian also preferable Menu planning and development, Kitchen management and operations Food preparation and presentation Staff management and training

A Commis Chef, or junior culinary employee, assists in preparing food, maintaining kitchen standards, and supporting senior chefs in a restaurant kitchen. .

Commis/ Sr. Commis/ CDP/ Sr. CDP- South Indian Commis/ Sr. Commis- Indian Sr. Commis/ DCDP- Garde-manger Sr. Commis/ DCDP/ CDP- Continental Commis/ Sr. Commis- Oriental Commis/ Sr. Commis- Italian Junior Sous Chef

Need to work at director residence

Roles and Responsibilities Organize the proper set up and readiness of each item on menus. Ensure that the kitchen operates in a timely way that meets our quality standards. Work with service and chefs to maintain kitchen, staff ability, and training opportunities. Ensures smooth kitchen operation by co-ordinating with related Food and Beverage Departments. Manages food and product ordering by keeping detailed records and minimizes waste, plus works with existing systems to improve waste reduction and manage budgetary concerns. Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance. Arrange items in proper trays systematically at the place assigned. Prepare and check mis-en-place required for various sections before and after service. Prepare food as per standard recipes stipulated. Prepare food adhering to quality and portions as stipulated. Garnish and serve accompaniments in the proper serving dishes. Prepare all orders promptly in the proper sequence. Prepare the dishes is an attractive manner. Use all foods promptly and minimize food waste. Avoid and eliminate all possible wastage. Implements, Equipments and Appliances. Maintain and handle all equipment properly. Switch off all electrical appliances when not in use. Keep all implements systematically and to clean before and after use. Clean and wash work tables tops, chopping boards, sinks, cooking items, cooking range, utensils and to maintain the same clean at all times. Keep the work area neat and tidy at all times. Sanitation and Hygiene; keep all litter in the garbage disposal bin provided and not to throw it on the floor. Prepare food under hygiene conditions. Maintain personal hygiene. Check and bring raw materials from the stores. Sort out and arrange for distribution as directed. Arrange for proper storage and to remove all leftovers systematically as stipulated. Ensure that no food goes out of the kitchen without a proper KOT or a no charge KOT. Maintain safe working conditions within the department and the hotel and to assist in taking corrective action wherever required to improve the safety of work areas. Be aware of all the house rules and not only obeys them himself, but to also assist in enforcing them in his colleagues. Conduct himself in such a manner so as to encourage fellow employees to do likewise. Ensure that he follows his work schedules and to give adequate notice in case any unforeseen circumstances prevent him from adhering to it. Never use any equipment for any purpose for which it is not required or stipulated either by house rule or by custom. Keep immediate supervisor promptly and fully informed of all problems or unusual matters of significance. Perform all duties and responsibilities in a timely and efficiently manner in accordance with established company policies and procedures to achieve the overall objectives of this position. Maintain a favorable working relationship with all other company employees in order to foster and promote a co-operative and harmonious working climate. Desired Candidate Profile Preferred candidates from Pan India locations. Pleasing and smart personality. Experience working in a reputed hotel or resort. A team player and a self-starter. Diploma or degree in Hotel Management or related field or Relevant Experience. Excellent personal hygiene and grooming. Excellent written and spoken communication in English and Hindi, guest service and time management skills. Hands on prior work experience and worked in beach property. Department vacancies across all Commis 1/2/3, DCDP, CDP levels: All Rounder Cuisine Chefs - 2 South Indian Cuisine Chefs - 2 North Indian Cuisine Chefs - 2 Continental Chefs - 2 Chinese Chefs - 2 Bakery Chefs - 2

Roles and Responsibilities Organize the proper set up and readiness of each item on menus. Ensure that the kitchen operates in a timely way that meets our quality standards. Work with service and chefs to maintain kitchen, staff ability, and training opportunities. Ensures smooth kitchen operation by co-ordinating with related Food and Beverage Departments. Manages food and product ordering by keeping detailed records and minimizes waste, plus works with existing systems to improve waste reduction and manage budgetary concerns. Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance. Arrange items in proper trays systematically at the place assigned. Prepare and check mis-en-place required for various sections before and after service. Prepare food as per standard recipes stipulated. Prepare food adhering to quality and portions as stipulated. Garnish and serve accompaniments in the proper serving dishes. Prepare all orders promptly in the proper sequence. Prepare the dishes is an attractive manner. Use all foods promptly and minimize food waste. Avoid and eliminate all possible wastage. Implements, Equipments and Appliances. Maintain and handle all equipment properly. Switch off all electrical appliances when not in use. Keep all implements systematically and to clean before and after use. Clean and wash work tables tops, chopping boards, sinks, cooking items, cooking range, utensils and to maintain the same clean at all times. Keep the work area neat and tidy at all times. Sanitation and Hygiene; keep all litter in the garbage disposal bin provided and not to throw it on the floor. Prepare food under hygiene conditions. Maintain personal hygiene. Check and bring raw materials from the stores. Sort out and arrange for distribution as directed. Arrange for proper storage and to remove all leftovers systematically as stipulated. Ensure that no food goes out of the kitchen without a proper KOT or a no charge KOT. Maintain safe working conditions within the department and the hotel and to assist in taking corrective action wherever required to improve the safety of work areas. Be aware of all the house rules and not only obeys them himself, but to also assist in enforcing them in his colleagues. Conduct himself in such a manner so as to encourage fellow employees to do likewise. Ensure that he follows his work schedules and to give adequate notice in case any unforeseen circumstances prevent him from adhering to it. Never use any equipment for any purpose for which it is not required or stipulated either by house rule or by custom. Keep immediate supervisor promptly and fully informed of all problems or unusual matters of significance. Perform all duties and responsibilities in a timely and efficiently manner in accordance with established company policies and procedures to achieve the overall objectives of this position. Maintain a favorable working relationship with all other company employees in order to foster and promote a co-operative and harmonious working climate. Desired Candidate Profile Preferred candidates from Pan India locations. Pleasing and smart personality. Experience working in a reputed hotel or resort. A team player and a self-starter. Diploma or degree in Hotel Management or related field or Relevant Experience. Excellent personal hygiene and grooming. Excellent written and spoken communication in English and Hindi, guest service and time management skills. Hands on prior work experience and worked in beach property. Department vacancies across all Commis 1/2/3, DCDP, CDP levels: All Rounder Cuisine Chefs - 2 South Indian Cuisine Chefs - 2 North Indian Cuisine Chefs - 2 Continental Chefs - 2 Chinese Chefs - 2 Bakery Chefs - 2

Role & responsibilities preparing ingredients and cooking basic dishes Supervising kitchen staff and daily operations. Menu design and innovation. Ensuring food consistency and quality. managing kitchen hygiene and safety compliance. following recipes and portion control. assisting with stock rotation Preferred candidate profile Perks and benefits

Prepare a variety of dishes including continental, Chinese, Indian cuisine, tandoor specialties, and food processing, Manage kitchen operations to ensure efficient food production and quality control, Maintain high standards of hygiene and cleanliness in the kitchen area, Collaborate with other departments (e.g., front office) to provide exceptional customer service, Ensure compliance with hotel policies and procedures. Qualification Graduate, Hotel Management

Designation: C.D.P Business unit- Wonderla Holidays Limited Department- F&B JOB RESPONSIBILITIES & DUTIES: • To maintain good standards of hygiene in the unit and enforce strict health and hygiene standards. • To ensure that all stocks are kept under optimum conditions. • To assist with menus planning and costing • Ensure adequacy of supplies at the cooking stations • To provide innovative menu ideas • To order food necessary for chosen menu as required by the head chef • To accurately cost dishes for budgeting information • To control production to eliminate waste • To allocate the duty schedule of junior kitchen staff • Maintained records of prepared food and managed inventory Qualification Requirements • Level of Education: Diploma/Graduate in Hotel Management • Work Experience: 08-10 Years • Formal training in Culinary Arts. Additional Knowledge- • Basic computer skills; Knowledge in Property Management Software (PMS). Behavioral Skills- 1. Can do attitude 2. Self-Starter 3. Ability to interact with customer 4. Excellent communication skills Interested with Suitable Candidates can Share their CV to careers.blr@wonderla.com