SOUTH INDIAN VEG CHEF

• Plan and prepare authentic South Indian vegetarian dishes (Idli, Dosa, Vada, Upma, Pongal, Sambhar, Rasam, Avial, Poriyal, Kootu, etc.).
• Develop daily specials, festival menus, and thali combinations.
• Maintain proper balance of taste, nutrition, and presentation.
• Follow proper cleaning, chopping, and storage methods.
• Cook with traditional methods (tawa, stone grinder, steaming, tempering).
• Maintain consistency in taste, portion, and quality.
• Ensure food is served hot and in the right presentation.
• Follow FSSAI / food safety guidelines.
• Maintain cleanliness of kitchen, utensils, and work area.
• Ensure vegetarian section is separate from non-veg preparation.
• Train junior chefs in authentic South Indian cooking.
• Adapt spice levels and cooking style as per guest preferences.
• Take feedback and improve dishes accordingly.
• Ensure buffet counters and live stations are well-stocked and attractive.
• Control portion sizes and reduce food cost without compromising quality.
• Use ingredients effectively to avoid spoilage.

Job Types: Full-time, Permanent

Pay: ₹18,000.00 - ₹25,000.00 per month

Benefits:

• Food provided
• Paid time off

Work Location: In person