32 South Indian Jobs

We are seeking a skilled and passionate South Indian Chef to join our culinary team. The ideal candidate will have hands-on experience in South Indian and Chinese cuisine preparations and must possess the ability to efficiently lead a section of the kitchen. Key Responsibilities: - Prepare and present high-quality dishes within your specialty, including South Indian and Chinese cuisines. - Supervise and provide support to Commis chefs and other kitchen staff. - Maintain food hygiene and kitchen safety standards at all times. - Coordinate with the Sous Chef and Head Chef for daily kitchen operations. - Manage inventory for your section and minimize food wastage. - Ensure consistency in taste and presentation of dishes. Requirements: - Minimum of 2 years of proven experience as a Chef de Partie or in a similar role. - Expertise in Indian and Chinese cuisine is essential; knowledge of other cuisines is an added advantage. - Strong leadership and communication skills. - Ability to work efficiently in a fast-paced environment and handle pressure effectively. - A culinary diploma or equivalent certification is preferred. Food and accommodation will be provided. To apply, please contact the employer at 8075855587. This is a full-time position based in Kozhikode, Kerala. Relocation or reliable commuting to the work location is required. Experience: - Chef: 2 years (Preferred),

Has prior knowledge of South Indian Non-veg dishes Take ownership for mise-en-place. Ensure food quality & taste Maintain organized work station, adhering to food safety Assist in inventory management Ensure FIFO principles are followed Free meal

We are seeking a skilled and passionate South Indian Chef to become a valuable member of our culinary team. The perfect candidate will possess practical experience in South Indian and Chinese cuisine preparations and demonstrate effective leadership in managing a section of the kitchen. Your responsibilities will include preparing and presenting high-quality dishes within your specialty, overseeing and guiding Commis chefs and kitchen staff, maintaining food hygiene and kitchen safety standards, collaborating with the Sous Chef and Head Chef for daily operations, managing inventory for your section to reduce wastage, and ensuring consistency in taste and presentation of dishes. To succeed in this role, you should have a minimum of 2 years of proven experience as a Chef de Partie or in a similar position, with expertise in Indian and Chinese cuisine being essential. Additional knowledge of other cuisines would be advantageous. Strong leadership and communication skills are crucial, along with the ability to thrive in a fast-paced environment and handle pressure effectively. A culinary diploma or equivalent certification is preferred. The successful candidate will be provided with food and accommodation as part of the benefits package. This is a full-time position based in Kozhikode, Kerala. Candidates must be able to reliably commute to the workplace or plan to relocate before commencing work. If you meet the requirements and are interested in this opportunity, please contact the employer at 8075855587. Experience: - Chef: 2 years (Preferred),

Responsibilities: * Prepare high-quality dishes using continental, Chinese, Italian, Indian, tandoor, and South/North Indian cuisines. * Collaborate with kitchen team. Food allowance Health insurance Provident fund

We are after a well experienced COOK who is specialised in preparing SOUTH INDIAN BREAKFAST especially Andhra style breakfast like PONGALI, DIBBA ROTTI, PULIHORA DOSA etc. Should also be able to co-ordinate friendly with the other staff members. Perks and benefits Performance bonus will also be offered

Responsibilities: * Maintain high standards of food quality & safety * Prepare Indian curries using recipes * Collaborate with team on menu planning & waste management * Ensure timely delivery of dishes during service Health insurance

Responsibilities: * Assist Head Chef with menu planning & cost control * Execute recipes flawlessly * Prepare food for service * Manage kitchen operations * Collaborate on culinary projects Cafeteria

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

* 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.

Role & responsibilities To have knowledge of kitchen equipment and its proper usage. E.g. Oven, Steam Jackets etc. Must have knowledge and implementation of HACCP principles. Must possess Holding room inventory engineering knowledge. To ensure First In First Out” systems. Monitoring special and medical meals ordered by Airlines. Must know raw material specifications laid down by the management in consultation with the Executive Chef. Should be aware of costs of raw materials and should be capable of maintaining Food Cost. To follow the standardized recipes for quality and uniform taste. To help Sectional Heads at times of Airline Menu Sampling.

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

Job Description: We are seeking an experienced Chef de Partie (Multi Cuisine) to join our team at Adyar Ananda Bhavan Sweets India Pvt Ltd. The successful candidate will be responsible for managing a multi-cuisine kitchen section, preparing high-quality dishes, and maintaining excellent kitchen standards. Key Responsibilities: 1. Food Preparation: Prepare and cook menu items for assigned multi-cuisine kitchen section (South Indian, North Indian, Chinese, Tandoor, Continental) Ensure dishes are presented attractively and served hot Maintain knowledge of menus, ingredients, and preparation methods 2. Kitchen Management: Manage kitchen staff within assigned section Maintain cleanliness, hygiene, and safety standards Control food costs and minimize waste Ensure timely preparation and presentation of dishes 3. Teamwork: Collaborate with other chefs and kitchen staff Support peers during peak periods Maintain positive and respectful relationships with colleagues 4. Quality Control: Ensure high-quality food presentation and taste Monitor food quality and presentation standards Implement corrective actions to maintain quality standards Requirements: 3-10 years of experience in a multi-cuisine kitchen environment Diploma in Hospitality/Culinary Arts preferred Strong leadership and communication skills Ability to work in a fast-paced environment Knowledge of HACCP and food safety standards What We Offer: Competitive salary (25,000 - 35,000 per month) Opportunities for career growth and development Free meals and uniforms provided PF and ESI benefits Yearly Bonus Gratuity Performance Increment Job Location : Training at Chennai (3 month to 6 Month) Dubai, Malesia, Thailand How to Apply: If you are a motivated and experienced Chef de Partie looking for a new challenge, please apply with your resume and cover letter to hr@aabsweets.com or click "Apply" on Naukri.

Food Preparation: Prepare/cook menu items for assigned kitchen section: - South Indian - North Indian - Chinese Ensure attractive presentation & hot serving. Annual bonus Provident fund Employee state insurance Health insurance

Position : Sous Chef Cuisine Focus : Indian (Non-Vegetarian) Location : Hyderabad Experience : 4 to 6 years Industry : Hospitality / Hotels / Restaurants Key Responsibilities : Supervise and manage the Indian cuisine section especially non-veg dishes such as tandoori, curries, biryanis, kebabs, and gravy items. Oversee kitchen operations in coordination with the Executive Chef. Maintain food quality, presentation, hygiene, and consistency at all times. Train and manage commis and junior kitchen staff. Monitor kitchen inventory, stock control, and reduce food wastage. Ensure adherence to food safety and hygiene standards (FSSAI/HACCP). Assist in new menu planning, costing, and seasonal specials. Candidate Requirements : 410 years of experience in Indian kitchen operations (especially non-veg dishes). Proven ability to handle high-volume restaurant or hotel kitchens. Certification or diploma in Hotel Management or Culinary Arts (preferred). Strong leadership, communication, and team-handling skills. Willingness to work flexible shifts including weekends and holidays.

Measuring and preparing ingredients: Accurately measure and prepare ingredients for various dishes. Basic cooking: Prepare basic dishes under the guidance of more experienced chefs.

Roles and Responsibilities Manage kitchen operations, ensuring high-quality food production and presentation. Supervise a team of chefs, sous chefs, and other kitchen staff to achieve efficient service delivery. Develop menus that cater to diverse tastes and dietary requirements. Maintain hygiene standards and ensure compliance with health and safety regulations. Collaborate with front-of-house staff to deliver exceptional customer experiences.

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

Experience in South Indian Cuisiine ( Major)- Cloud Kitchen 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

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