Prepare and cook a wide variety of traditional South Indian dishes, such as dosas, idlis, sambar, rasam, and chutneys, ensuring authenticity and consistent taste.
Menu Development:
Collaborate with the kitchen team to develop new dishes, update existing recipes, and innovate with creative and seasonal offerings, while maintaining the essence of South Indian flavors.
Quality & Presentation:
Ensure all dishes meet the hotel's high standards for quality, taste, presentation, and consistency.
Kitchen Operations:
Manage and oversee kitchen operations, including food preparation, timely service, and ensuring smooth coordination during peak hours.
Inventory & Sourcing:
Monitor ingredient inventory, source fresh ingredients appropriately, and place orders for necessary supplies, especially for South Indian spices and ingredients.
Hygiene & Sanitation:
Maintain a high level of cleanliness, organization, and sanitation in the kitchen and work areas, adhering to all food safety and hygiene regulations.
Teamwork & Training:
Collaborate effectively with other kitchen staff, train and supervise junior chefs and kitchen assistants on South Indian cooking techniques, and promote a positive teamwork environment.
Job Type: Full-time
Pay: ₹20,000.00 - ₹31,777.87 per month
Work Location: In person
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