Thiruverkadu Chennai Tamil Nadu Cook Jobs – 93 Open Jobs Today

Head Cook
Nithya Amirtham Indian Food PVT LTD —Chennai, Tamil Nadu
- ₹30,000 - ₹40,000 a month
- Weekend availability
- Supervising experience
- Team management
- In-person
- Health insurance
- Life insurance
Quick apply
Chinese Cook
MADHARAS - Global Veg Kitchen —Velachery, Chennai, Tamil Nadu
- ₹18,000 - ₹32,000 a month
- Full-time
- Cooking
- Food service experience
- In-person
- Health insurance
Quick apply
Opening for Continental Chef
Integfarms my health School —Poonamallee, Chennai, Tamil Nadu
- ₹15,000 - ₹25,000 a month
- Full-time
- Cooking
- In-person
- Diploma
- Food provided
Quick apply
2d
Chef de Partie - Western
Park Hyatt Chennai —Chennai, Tamil Nadu
- Full-time
- Cooking
- Microsoft Office
- Computer skills
Experienced Cook
Jasmine Crew —Chennai, Tamil Nadu
- ₹8,424.49 - ₹30,424.79 a month
- Part-time
- Cooking
- In-person
Quick apply
3d
Cook/Chef
Double Quotes Coffee Space —Kilpauk, Chennai, Tamil Nadu
- ₹18,000 - ₹30,000 a month
- Full-time
- Cooking
- In-person
- Training & development
- Health insurance
Quick apply
Butcher
Chicken World —Kodambakkam, Chennai, Tamil Nadu
- ₹20,000 - ₹25,000 a month
- Full-time
- Cooking
- Food service experience
- In-person
- Food provided
Quick apply
COOK/ MASTER
DRIZZLEDROP INN —Thoraipakkam, Chennai, Tamil Nadu
- ₹12,308.70 - ₹25,436.10 a month
- Full-time
- Cooking
- Food service experience
- In-person
- Paid time off
- Flexible schedule
Quick apply
Chef de Partie
Nithya Amirtham Indian Food PVT LTD —Chennai, Tamil Nadu
- ₹25,000 - ₹35,000 a month
- Full-time
- Cooking
- Team management
- In-person
- Health insurance
- Life insurance
Quick apply
Commi - III Continental
Shilton Dee Cee —T Nagar, Chennai, Tamil Nadu
- ₹15,000.00 - ₹25,157.56 a month
- Full-time
- Cooking
- In-person
- Diploma
- Food provided
Quick apply
Commis I - Continental Cuisine
AccorHotel —Chennai, Tamil Nadu
- Full-time
- Management
- Cooking
- English
Quick apply
8d
Commis Chef
Madras blend and brews —Chennai, Tamil Nadu
- ₹15,000 - ₹25,000 a month
- Full-time
- Cooking
- Food service experience
- In-person
- Flexible schedule
Quick apply
10d
Apprentice Chef
Antique Gaming House —Chennai, Tamil Nadu
- ₹14,000 - ₹16,000 a month
- Full-time
- Cooking
- Food service experience
- In-person
- Food provided
Quick apply
Multicusine cook commis 1
KLASE HOTEL —Chennai, Tamil Nadu
- ₹22,000 - ₹25,000 a month
- Weekend availability
- In-person
- Diploma
- Restaurant experience
- Food provided
Quick apply
Demi Chef de Partie
Marriott International, Inc —Chennai, Tamil Nadu
- Full-time
- Walk-in
- Supervising experience
12d
Demi Chef de Partie - Asian
Park Hyatt Chennai —Chennai, Tamil Nadu
- Full-time
Tandoor Cook
Urban Gluttony Co —Chennai, Tamil Nadu
- ₹20,000 - ₹25,000 a month
- Full-time
- In-person
- Health insurance
- Paid time off
Quick apply
5d
Commis (South Indian Cuisine)
AccorHotel —Chennai, Tamil Nadu
- Full-time
- Cooking
- Restaurant experience
- Communication skills
Quick apply
Commis 3 and Kitchen Assistant Position In Lina's Pizzeria
Lina’S Brickoven NewYork Pizzeria —Chennai, Tamil Nadu
- ₹12,000 - ₹35,000 a month
- Part-time
- In-person
- Internship
- Paid time off
- Flexible schedule
Quick apply
4d
South Indian cook commis 1
KLASE HOTEL —Chennai, Tamil Nadu
- ₹22,000 - ₹25,000 a month
- Weekend availability
- In-person
- Diploma
- Restaurant experience
- Food provided
Quick apply

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Head Cook

Nithya Amirtham Indian Food PVT LTD
Chennai, Tamil Nadu

Quick apply

Job details

Permanent | Full-time
₹30,000 - ₹40,000 a month

Benefits

Provident Fund
Health insurance
Life insurance
Food provided

Qualifications

Food handling
Supervising experience
Team management
Production planning
Diploma
Leadership
Restaurant experience
Hotel management

Full job description

Position Summary

The Head Cook is responsible for leading all kitchen operations of the Thuritham outlet, ensuring authentic Bangalore-style cuisine is prepared and served with consistency, quality, hygiene, and speed. The role involves supervising kitchen staff, managing food production, maintaining inventory controls, ensuring compliance with food safety standards, and supporting the overall operational success of the self-service restaurant.

Key ResponsibilitiesFood Production & Quality

Prepare and supervise the preparation of all Bangalore cuisine menu items as per standardized recipes.
Ensure consistency in taste, texture, appearance, and portion sizes.
Maintain the authentic flavor profile of Karnataka and Bangalore-style dishes.
Monitor food quality throughout the production and service process.
Ensure all food items are prepared and served fresh.

Kitchen Operations

Manage day-to-day kitchen activities and workflow.
Plan production requirements based on expected customer volume.
Ensure timely preparation of breakfast, lunch, evening snacks, and dinner items.
Coordinate with service counters to ensure uninterrupted food availability during operating hours.
Ensure proper utilization and maintenance of kitchen equipment.

Team Leadership

Supervise cooks, assistant cooks, helpers, and stewards working within the kitchen.
Assign daily duties and monitor staff performance.
Train employees on recipes, SOPs, hygiene standards, and food handling procedures.
Foster teamwork, discipline, and a positive work environment.

Inventory & Cost Control

Monitor daily consumption of raw materials.
Ensure proper stock rotation using FIFO and FEFO methods.
Minimize food wastage through effective production planning.
Conduct daily checks on inventory levels and report shortages.
Assist management in controlling food costs and achieving target food-cost percentages.

Hygiene & Food Safety

Ensure strict compliance with FSSAI regulations and company hygiene standards.
Maintain cleanliness of kitchen equipment, utensils, storage areas, and workstations.
Monitor personal hygiene and grooming standards of kitchen staff.
Maintain production records, temperature logs, and cleaning schedules.

Customer Satisfaction

Ensure food quality meets customer expectations at all times.
Address customer feedback related to food quality promptly.
Continuously suggest improvements in menu execution and operational efficiency.

Safety & Maintenance

Ensure safe operation of all kitchen machinery and equipment.
Report breakdowns and maintenance requirements immediately.
Adhere to fire safety, workplace safety, and emergency procedures.
Ensure proper use of uniforms, gloves, aprons, and other protective equipment.

Menu Expertise Required

The Head Cook should possess strong knowledge and hands-on experience in preparing Bangalore and Karnataka cuisine items such as:

Bisi Bele Bath
Khara Bath
Kesari Bath
Chow Chow Bath
Vangi Bath
Puliyogare
Ragi Mudde
Akki Roti
Ragi Roti
Neer Dosa
Set Dosa
Masala Dosa
Benne Dosa
Maddur Vada
Mangalore Bonda
Idli, Vada and traditional chutneys
Karnataka-style sambar and saaru varieties
Traditional South Indian snacks and tiffin items

Qualifications

Diploma or Certification in Catering, Hotel Management, or Culinary Arts preferred.
Minimum 5–8 years of experience in South Indian or Bangalore cuisine kitchens.
Minimum 2 years of experience in a supervisory role.
Experience in high-volume restaurants, self-service restaurants, or quick-service formats preferred.

Skills & Competencies

Strong knowledge of Bangalore and Karnataka cuisine.
Leadership and team management skills.
Inventory and food-cost management.
Knowledge of FSSAI and food safety regulations.
Production planning and kitchen scheduling.
Problem-solving and decision-making ability.
Ability to work under pressure during peak service hours.

Key Performance Indicators (KPIs)

Food quality and consistency.
Customer satisfaction scores.
Food-cost control and wastage reduction.
Kitchen hygiene audit scores.
Production efficiency.
Staff productivity and discipline.
Compliance with company SOPs and food safety standards.

Working Conditions

Rotational shifts, including weekends and holidays.
Fast-paced self-service restaurant environment.
Extended standing and active kitchen supervision required.

Nithya Amirtham Expectations

The Head Cook is expected to uphold the values, quality standards, and reputation of Nithya Amirtham by delivering authentic Bangalore cuisine, maintaining exceptional hygiene standards, leading the kitchen team effectively, and ensuring a memorable dining experience for every guest.

Pay: ₹30,000.00 - ₹40,000.00 per month

Benefits:

Food provided
Health insurance
Life insurance
Provident Fund

Work Location: In person

Quick apply

Refine Your Search

cook jobs in thiruverkadu chennai tamil nadu

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