who specializes in authentic South Indian cuisine. The candidate will be responsible for preparing, cooking, and presenting traditional South Indian dishes while ensuring high standards of taste, hygiene, and presentation.
Key Responsibilities:
Prepare and cook a wide variety of
South Indian dishes
(Idli, Dosa, Vada, Upma, Pongal, Sambar, Rasam, Curries, Chutneys, etc.).
Ensure food is prepared according to standard recipes, portion sizes, and presentation guidelines.
Assist in menu planning and introduce innovative South Indian recipes while maintaining authenticity.
Maintain high standards of hygiene, cleanliness, and food safety (FSSAI standards).
Supervise and train commis chefs and kitchen helpers in South Indian section.
Monitor stock levels and ensure timely requisition of ingredients.
Work closely with the Head Chef to ensure smooth kitchen operations.
Maintain consistency in taste and quality across all dishes.
Control wastage and ensure cost efficiency in the kitchen.
Requirements:
Proven experience as
South Indian CDP / DCDP / Cook
in a reputed restaurant or hotel.
Strong knowledge of South Indian cuisines (Tamil Nadu, Karnataka, Andhra, Kerala specialties).
Ability to work in a fast-paced environment.
Knowledge of food safety and hygiene practices.
Team player with leadership and training abilities.
Flexibility to work in shifts, including weekends and holidays.
Qualification & Experience:
Diploma/Degree in Hotel Management or Culinary Arts preferred.
Minimum
3-5 years
of experience in South Indian cuisine.
Salary & Benefits:
Competitive Salary (as per experience).
Meals on duty.
Staff accommodation (if applicable).
Career growth opportunities.
Job Types: Full-time, Permanent
Pay: ₹16,000.00 - ₹25,000.00 per month
Benefits:
Food provided
Health insurance
Provident Fund
Work Location: In person
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