South Indian Chef – Job DescriptionJob Title: South Indian ChefDepartment: Kitchen OperationsReports To: Head Chef / Kitchen Manager / Unit ManagerJob Summary:
The South Indian Chef is responsible for preparing authentic South Indian cuisine while maintaining high standards of food quality, hygiene, taste, and presentation. The chef shall ensure smooth kitchen operations, adherence to recipes, cost control, and compliance with food safety standards.
Key Responsibilities:
- Prepare and cook a variety of South Indian dishes including:
- Idli, Dosa, Vada, Uttapam, Pongal, Upma, Poori, etc.
- Sambar, Chutneys, Rasam, Kurma, and other accompaniments.
- South Indian meals and regional specialties.
- Ensure consistency in taste, quality, and presentation of all food items.
- Plan daily production requirements based on sales forecasts and customer demand.
- Maintain proper storage, handling, and rotation of raw materials as per FIFO standards.
- Monitor food stock levels and coordinate with the store department for timely requisition of ingredients.
- Ensure compliance with hygiene, sanitation, and food safety standards as per FSSAI guidelines.
- Minimize food wastage and control kitchen costs.
- Maintain cleanliness of kitchen equipment, workstations, utensils, and storage areas.
- Train and guide kitchen assistants and junior staff in food preparation and hygiene practices.
- Ensure all dishes are prepared and served within stipulated timelines.
- Report equipment breakdowns, maintenance requirements, and operational issues to the Kitchen Manager.
- Participate in menu development and introduce new dishes as required.
- Follow company policies, SOPs, and safety procedures at all times.
Pay: ₹25,000.00 - ₹35,000.00 per month
Work Location: In person
