Key Responsibilities
- Lead the South Indian kitchen operations and ensure smooth day-to-day functioning.
- Develop and maintain authentic South Indian menus covering Tamil Nadu, Kerala, Karnataka, Andhra and Telangana cuisines.
- Create signature dishes while maintaining traditional flavours, recipes and cooking techniques.
- Plan menus for à la carte, buffet, banquets, special events and festive occasions.
- Ensure consistency in taste, presentation, portion control and food quality.
- Supervise, train and mentor the South Indian kitchen team.
- Establish and maintain standardized recipes, cooking methods and portion specifications.
- Monitor food quality, freshness and proper storage of ingredients.
- Control food costs, wastage and kitchen operating expenses.
- Coordinate with the Executive Chef and F&B team for menu planning and special culinary requirements.
- Ensure strict compliance with food safety, hygiene, sanitation and HACCP standards.
- Maintain high standards of kitchen cleanliness, organization and personal hygiene.
- Conduct regular quality checks and take corrective action wherever required.
- Develop seasonal and regional specialty menus to enhance the guest dining experience.
- Work closely with the purchase team to identify and source quality South Indian ingredients.
- Handle guest feedback and ensure timely resolution of culinary concerns.
- Stay updated with current culinary trends while preserving the authenticity of traditional South Indian cuisine.
Candidate Profile
- 10+ years of experience in South Indian cuisine, preferably in reputed 5-star hotels, luxury hotels or high-end restaurants.
- Strong expertise in authentic Tamil Nadu and broader South Indian cuisine.
- Proven experience in leading and managing a culinary team.
- Excellent knowledge of traditional South Indian ingredients, spices, techniques and recipes.
- Strong understanding of food cost, menu engineering and kitchen controls.
- Good communication, leadership and team-management skills.
- Ability to work under pressure in a fast-paced hotel environment.
- Passion for culinary excellence, innovation and maintaining consistency in quality.
Preferred
- Experience in a luxury/premium hotel environment.
- Strong knowledge of Tamil cuisine and regional South Indian specialties.
- Experience in buffet planning, banquets and large-volume production.
- Candidates with experience in Coimbatore / Tamil Nadu hospitality operations will be preferred.
Pay: ₹48,000.00 - ₹52,000.00 per month
Benefits:
- Cell phone reimbursement
- Food provided
- Health insurance
- Internet reimbursement
- Provident Fund
Work Location: In person
