Chef

Roles & Responsibilities

• Prepare authentic South Indian breakfast, lunch, dinner, and speciality dishes.
• Prepare dishes such as Idli, Dosa, Vada, Sambar, Rasam, Poriyal, Kootu, Biryani, Meals, and other South Indian cuisines.
• Maintain consistent taste, quality, hygiene, and presentation.
• Plan daily food preparation according to requirements and expected guest volume.
• Manage kitchen staff and allocate daily cooking responsibilities.
• Monitor food ingredients, stock levels, wastage, and portion control.
• Ensure proper food storage and handling practices.
• Maintain cleanliness and hygiene standards in the kitchen.
• Ensure timely preparation and service of food.
• Coordinate with management and other kitchen staff regarding menu and food requirements.
• Maintain food quality and minimize unnecessary wastage.
• Assist in menu planning and development of new South Indian dishes.

Qualification & Education

• Minimum 5 years of relevant experience as a South Indian Cuisine Chef.
• ITI / Diploma / Certificate in Hotel Management, Catering Technology, Culinary Arts, or Food Production preferred.
• Candidates with strong practical cooking experience may also be considered.
• Good knowledge of South Indian cuisine and traditional cooking methods.
• Knowledge of food safety, hygiene, and kitchen operations.
• Ability to manage kitchen activities independently.
• Good communication and teamwork skills.
• Male candidates preferred.