South Indian Chef

Job Summary:
The South Indian Chef is responsible for preparing authentic South Indian dishes while maintaining high standards of food quality, hygiene, and presentation. The chef ensures efficient kitchen operations, consistency in taste, and customer satisfaction.

Key Responsibilities:

• Prepare and cook authentic South Indian dishes such as dosa, idli, vada, uttapam, pongal, sambar, rasam, chutneys, biryanis, and curries.
• Ensure consistency in taste, quality, and presentation of all dishes.
• Prepare ingredients, batters, spice blends, and sauces according to recipes.
• Maintain cleanliness and hygiene in accordance with food safety regulations.
• Monitor food stock and assist in ordering and inventory management.
• Minimize food waste and ensure proper storage of ingredients.
• Operate and maintain kitchen equipment safely.
• Develop new menu items and seasonal specials when required.
• Train and supervise junior kitchen staff.
• Work efficiently during busy service periods while meeting customer expectations.

Requirements:

• Proven experience as a South Indian Chef in a restaurant, hotel, or catering establishment.
• Strong knowledge of traditional South Indian cuisine and cooking techniques.
• Ability to prepare a wide variety of vegetarian and non-vegetarian South Indian dishes.
• Knowledge of food safety, sanitation, and HACCP principles.
• Ability to work in a fast-paced environment and under pressure.
• Good teamwork and communication skills.
• Flexibility to work weekends, holidays, and rotating shifts.