Job Description

Key Responsibilities:

Prepare and cook authentic South Indian dishes such as dosa, idli, vada, sambhar, rasam, chutneys, biryani, and regional specialties. Create and update menus to reflect seasonality, customer preferences, and regional variations. Manage food preparation and cooking processes to ensure quality and consistency. Ensure food is prepared in compliance with food safety and hygiene regulations. Oversee kitchen operations, including inventory, ordering supplies, and managing prep schedules. Train and supervise junior kitchen staff or assistants when needed. Monitor food wastage and manage kitchen costs efficiently. Maintain a clean and organized kitchen environment at all times. Stay up to date with current culinary trends and innovations in South Indian cuisine.

Qualifications:

Proven experience as a South Indian Chef or Cook (minimum 3-5 years preferred). Culinary certification or degree is a plus but not mandatory. In-depth knowledge of traditional South Indian ingredients, spices, cooking techniques, and presentation. Ability to work under pressure in a fast-paced environment. Excellent time management and organizational skills. Strong communication and teamwork abilities.

Preferred Skills:

Specialization in one or more regional cuisines (e.g., Chettinad, Udupi, Hyderabadi, Kerala seafood, etc.). Experience working in restaurants, hotels, or catering services. Knowledge of vegetarian and vegan South Indian recipes. Menu planning and recipe standardization experience.

Working Conditions:

Flexible schedule including weekends and holidays. Long hours standing in a kitchen environment. May involve early morning shifts (e.g., for breakfast service).
Job Types: Full-time, Permanent

Pay: ₹23,000.00 - ₹25,000.00 per month

Benefits:

Food provided
Work Location: In person