Job Description

Key Responsibilities

Maintain consistent quality, flavor profile, and presentation for all dishes. Plan and manage daily

mise-en-place

for breakfast, lunch, and dinner service. Supervise and train junior kitchen staff (Commis, Helpers) on South Indian recipes and techniques. Monitor and maintain food inventory, place indent orders, and control wastage. Ensure proper hygiene, sanitization, and safety standards following

HACCP

guidelines. Handle high-volume kitchen operations, especially during peak service hours. Innovate new recipes and seasonal specialty dishes to enhance the menu. Maintain cleanliness and functionality of kitchen equipment.

Required Skills & Experience

4+years of experience in a South Indian specialty kitchen (hotel/restaurant/cloud kitchen). Deep knowledge of South Indian spices, ingredients, and cooking styles across regions. Ability to manage kitchen operations independently. Strong time management, multi-tasking, and leadership skills. Excellent understanding of food safety and kitchen hygiene standards. Ability to work under pressure and deliver consistent results.

Education

Culinary Diploma / Hotel Management preferred. Formal training in South Indian cuisine is an added advantage.

Work Environment

Fast-paced kitchen environment Requires flexible working hours (early breakfast service) Standing for long periods and handling hot equipment
Job Types: Full-time, Contractual / Temporary
Contract length: 11 months

Benefits:

Food provided Health insurance Paid sick time Paid time off Provident Fund
Work Location: In person