Prepare and cook all South Indian dishes (idli, dosa, vada, uttapam, pongal, sambar, rasam, chutneys, poriyal, aviyal, kootu, rice varieties, curries, etc.) to hotel standards.
Handle mise-en-place and ensure timely preparation of breakfast, lunch, and dinner service.
Maintain consistency in taste, portion, and presentation.
Innovate and assist in introducing new South Indian dishes to the menu.
Quality & Hygiene
Ensure all dishes are prepared as per standard recipes and hotel specifications.
Strictly follow HACCP, food safety, and kitchen hygiene guidelines.
Monitor food storage, stock rotation, and minimize wastage.
Keep workstation, equipment, and utensils clean and organized.
Supervision & Teamwork
Supervise Commis II & III in the South Indian section.
Train junior staff on recipes, techniques, and hygiene practices.
Coordinate with other kitchen sections (Tandoor, Indian, Chinese, Continental, etc.) for buffet and banquet operations.
Report shortages, equipment issues, or operational concerns to the CDP/DCDP.
Skills & Competencies
Strong knowledge of authentic South Indian cuisine, including regional varieties (Tamil Nadu, Kerala, Andhra, Karnataka).
Good knife skills and expertise in dosa batter, chutneys, and sambar preparation.
Ability to work independently and manage a section.
Leadership skills to guide and train junior commis.
Good time management, communication, and multitasking abilities.
Job Type: Full-time
Pay: ₹18,000.00 - ₹20,000.00 per month
Benefits:
Food provided
Work Location: In person
Beware of fraud agents! do not pay money to get a job
MNCJobsIndia.com will not be responsible for any payment made to a third-party. All Terms of Use are applicable.