Job Description – South Indian Chef
Position: South Indian Chef
Department: Kitchen Operations
Location: VGP Heritage
Reports To: Executive Chef / Head Chef
Job Summary
The South Indian Chef is responsible for preparing authentic South Indian cuisine while maintaining the highest standards of taste, quality, hygiene, and presentation. The chef will ensure consistency in recipes, supervise food preparation, and contribute to delivering an exceptional dining experience for guests.
Key Responsibilities
- Prepare and cook authentic South Indian dishes including dosas, idlis, vadas, pongal, appam, uttapam, sambar, rasam, chutneys, biryanis, and regional specialties.
- Ensure consistency in taste, quality, and presentation of all dishes.
- Prepare fresh batters, masalas, gravies, and accompaniments as per standard recipes.
- Maintain food quality, portion control, and minimize wastage.
- Follow all food safety, hygiene, and sanitation standards.
- Monitor stock levels and coordinate with the store team for timely procurement of ingredients.
- Ensure proper storage and handling of raw materials.
- Maintain cleanliness and organization of the kitchen section.
- Assist in menu planning and introduce new South Indian specialties and seasonal dishes.
- Supervise and guide commis chefs and kitchen assistants.
- Work efficiently during peak service hours while maintaining quality standards.
- Follow all company SOPs and kitchen operational guidelines.
Qualifications & Experience
- Minimum 3–5 years of experience as a South Indian Chef in a restaurant or hotel.
- Strong knowledge of traditional South Indian cuisine, especially Tamil Nadu specialties.
- Experience in preparing breakfast, lunch, dinner, and banquet menus.
- Knowledge of food safety and hygiene practices.
- Ability to work in a fast-paced environment and manage kitchen operations efficiently.
Skills Required
- Expertise in authentic South Indian cooking.
- Excellent time management and multitasking skills.
- Strong attention to detail and consistency.
- Teamwork and leadership abilities.
- Ability to work under pressure.
Preferred
- Experience in high-volume restaurants or banquet kitchens.
- Knowledge of cost control and inventory management.
- Willingness to work flexible shifts, weekends, and public holidays.
Contact: Nijusha
7550036140
Pay: ₹30,000.00 per month
Work Location: In person
