Job Description

Key Responsibilities

Culinary Expertise

Prepare a wide range of South Indian dishes such as dosa, idli, vada, sambar, rasam, avial, and Kerala-style seafood Maintain authenticity in taste, texture, and presentation Innovate with seasonal ingredients while preserving traditional methods
Kitchen Operations

Ensure mise en place and timely service during breakfast, lunch, and dinner Monitor food quality, portion control, and consistency Maintain hygiene and safety standards as per FSSAI norms
Inventory & Cost Control

Manage stock of spices, lentils, rice, and specialty ingredients Coordinate with procurement for fresh and local produce Minimize wastage and optimize food cost
Team Collaboration

Train and guide junior chefs and kitchen assistants Work closely with the Executive Chef and F&B service team Participate in menu planning and food festivals
Guest Interaction

Handle special dietary requests and customized South Indian meals Engage with guests for feedback and culinary storytelling
Job Types: Full-time, Permanent

Pay: ₹18,000.00 - ₹25,000.00 per month

Benefits:

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

Expected Start Date: 30/08/2025