Roles & Responsibilities of a South Indian Chef1. Menu Planning & Development
Create authentic South Indian dishes (Idli, Dosa, Vada, Pongal, Sambar, Rasam, South Indian curries, Biryanis, etc.)
Innovate new dishes while maintaining traditional flavors.
Plan daily menus, special menus, and festival/special occasion menus.
2. Food Preparation & Cooking
Prepare batters (idli/dosa batter), chutneys, sambar, rasam with proper consistency.
Cook breakfast, lunch, and dinner items following South Indian cooking standards.
Maintain perfect taste, texture, and presentation for each dish.
Handle bulk cooking for large volumes (if for schools or institutions).
3. Quality & Hygiene Management
Follow FSSAI food safety norms.
Ensure kitchen cleanliness, personal hygiene, and sanitization.
Monitor freshness of ingredients and maintain stock rotation (FIFO/LIFO).
Avoid food wastage and maintain portion control.
4. Inventory & Stock Management
Maintain list of required groceries and raw materials.
Coordinate with store manager for procurement.
Check quality of vegetables, spices, and other ingredients upon receipt.
Prevent shortage by monitoring daily consumption.
5. Team & Kitchen Management
Guide kitchen assistants, helpers, and junior cooks.
Assign tasks and ensure smooth kitchen operations.
Train staff on proper cooking techniques and hygiene practices.
Maintain discipline and teamwork in the kitchen.
6. Equipment Handling
Operate commercial kitchen equipment like grinders, dosa plates, steamers, tandoors, fryers, etc.
Ensure equipment is cleaned and maintained regularly.
Report any faults to management immediately.
7. Customer Satisfaction (Front-End Communication if Required)
Ensure consistency in taste and service.
Address special dietary requirements when needed.
Maintain good communication with front-office staff/management.
8. Cost Control & Budgeting
Minimize wastage and control cost per plate.
Proper use of ingredients to maintain profitability.
Suggest cost-effective procurement options.
9. Compliance & Documentation
Follow HACCP and kitchen safety guidelines.
Maintain temperature logs for food storage (if required).
Ensure all food is labeled and dated correctly.
10. Special Duties (Optional)
Prepare special meals for festivals (Ugadi, Pongal, Onam, etc.).
Conduct tasting sessions or training workshops.
Help in catering services for events.
Job Type: Full-time
Pay: ?20,000.00 - ?30,000.00 per month
Work Location: In person
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