South Indian Chef

Food Preparation & Menu Execution

• Authentic Dishes: Prepare traditional breakfast items (Idli, Dosa, Pongal, Upma, Vada, Appam) and main course dishes (Sambar, Rasam, Kootu, Poriyal, Kuzhambu, Kurma, Regional Rice Varieties, and Chutneys).
• Quality & Consistency: Maintain strict standards for taste, portion control, presentation, and batter fermentation levels.
• Buffet & À la Carte Readiness: Ensure timely setup for resort breakfast spreads, traditional lunches (such as a Sadhya for functions), and live counter cooking.

Kitchen & Inventory Management

• Mise en Place: Oversee daily prep work, including grinding, cutting, marinating, and spice blending.
• Stock & Inventory: Monitor raw material freshness, track stock levels, report shortages to the Executive Chef or Manager, and minimize food wastage.
• Vendor Coordination: Coordinate with suppliers to source fresh regional produce, leaves, and authentic spices.

Hygiene, Safety & Staff Guidance

• Kitchen Sanitation: Adhere to local and international food safety, hygiene, and HACCP standards for storage, labeling, and equipment cleaning.
• Staff Training: Guide and supervise commis chefs, kitchen helpers, and junior cooks in traditional South Indian techniques.
• Guest Interaction: Handle special dietary requests, cater to VIP preferences, and respond to feedback to improve the resort's dining experience.

Pay: ₹18,000.00 - ₹24,000.00 per month

Benefits:

• Food provided
• Paid sick time

Work Location: In person