South Indian Chef

• Contact: 9600341188
• Prepare authentic South Indian breakfast, lunch, dinner, buffet and à la carte dishes.
• Handle daily mise-en-place and ensure all preparations are ready before service.
• Maintain consistent taste, quality, quantity, portion size and presentation.
• Supervise and guide Commis Chefs and other kitchen staff working in the South Indian section.
• Allocate daily work and monitor staff performance.
• Check the quality and freshness of raw materials before use.
• Follow standard recipes and ensure proper portion control.
• Monitor food production quantity and avoid overproduction and wastage.
• Ensure proper storage, labelling, temperature control and FIFO of food items.
• Maintain cleanliness, hygiene and sanitation of the workstation and equipment.
• Follow HACCP, food safety and hotel hygiene standards.
• Coordinate with the Sous Chef, Executive Chef and F&B Service team regarding daily requirements, special orders and menu items.
• Assist in buffet setup, banquets and special functions whenever required.
• Monitor kitchen equipment and immediately report breakdowns or maintenance requirements.
• Maintain daily production, wastage, temperature and other required kitchen records.
• Assist in developing new dishes and improving existing recipes.
• Train junior kitchen staff in cooking methods, hygiene and standard procedures.
• Ensure proper grooming, discipline and professional conduct of kitchen staff.
• Maintain smooth operation of the South Indian section during busy service periods.
• Perform any other duties assigned by the Executive Chef / Sous Chef.

Pay: ₹20,000.00 - ₹30,000.00 per month

Benefits:

• Food provided
• Health insurance

Work Location: In person