Job Description

Key Responsibilities

Prepare and cook a variety of South Indian dishes such as Idli, Dosa, Vada, Uttapam, Upma, Pongal, Sambar, Rasam, Avial, Poriyal, and chutneys. Ensure taste, texture, and presentation are consistent with outlet standards. Assist in menu planning and recipe standardization for South Indian items. Supervise and guide Commis Chefs in preparation and cooking. Manage daily mise-en-place and ensure readiness for service. Control wastage, portion sizes, and maintain cost efficiency. Maintain cleanliness and hygiene in the South Indian kitchen section as per FSSAI/HACCP standards. Monitor and ensure proper storage of raw materials, spices, and cooked items. Coordinate with store for timely requisition of South Indian ingredients (rice, pulses, spices, coconut, curry leaves, etc.). Train junior staff in South Indian cooking techniques and SOPs. Work closely with the Sous Chef/Head Chef in implementing new recipes and seasonal specials. Ensure adherence to health, safety, and sanitation regulations.

Requirements & Skills

Proven experience as a CDP / DCDP in South Indian cuisine. Strong knowledge of regional specialties across Tamil Nadu, Karnataka, Kerala, Andhra, and Telangana cuisines. Ability to handle dosa station, tiffin counter, and South Indian thali preparations. Good leadership and team management skills. Strong organizational and time management abilities. Knowledge of food safety and hygiene practices. Flexibility to work in shifts and during peak hours.
Job Types: Full-time, Permanent

Pay: ₹25,000.00 - ₹35,000.00 per month

Benefits:

Food provided Health insurance Provident Fund
Work Location: In person