Job Description

Menu Planning & Recipe Development:

Design and curate authentic Indian and South Indian cuisine menus including regional specialties like dosa, idli, sambar, biryani, kebabs, etc. Innovate dishes while maintaining traditional flavor profiles.

Food Preparation & Cooking:

Prepare and cook a variety of Indian and South Indian dishes using traditional techniques and spices. Maintain consistency in taste, presentation, and portion control.

Ingredient & Inventory Management:

Identify and procure high-quality, fresh ingredients including Indian spices, herbs, and specialty items. Monitor kitchen stock levels and coordinate with the procurement team to ensure uninterrupted kitchen operations.

Hygiene & Kitchen Standards:

Ensure cleanliness and hygiene as per FSSAI and kitchen safety standards. Supervise proper food storage, preparation, and cooking processes to avoid contamination.

Team Management & Training:

Train and supervise junior chefs, kitchen helpers, and tandoori cooks. Ensure smooth coordination among kitchen staff to meet service timelines.

Quality & Presentation Control:

Maintain high standards in the presentation and garnishing of dishes. Conduct regular tasting sessions to ensure food quality and authenticity.

Customer Interaction (if required):

Occasionally interact with guests for live counters, chef's specials, or food festivals. Take feedback to improve dishes and enhance guest satisfaction.

Cost Control:

Minimize food waste and optimize ingredient usage to manage food cost effectively.

Special Dietary Needs:

Customize dishes based on special dietary requests (e.g., Jain food, no onion-garlic, vegan options).

Cultural Representation:

Uphold the culinary heritage and cultural essence of Indian and South Indian cuisines in every dish served.
Job Types: Full-time, Permanent

Pay: ?18,000.00 - ?20,000.00 per month

Benefits:

Provident Fund
Schedule:

Day shift
Experience:

Indian and south Indian Food: 2 years (Preferred)
Work Location: In person