Job Title:
South Indian & Indian Cuisine Chef (Veg & Non-Veg)
Department:
Kitchen Operations
Reports To:
Head Chef / Kitchen Manager / Unit Manager
Job Summary:
The South Indian & Indian Cuisine Chef (Veg & Non-Veg) is responsible for preparing and cooking a wide variety of authentic South Indian and Indian dishes while ensuring consistency in taste, quality, presentation, and hygiene standards. The Chef shall manage kitchen operations efficiently, maintain food safety standards, control food costs, and support smooth day-to-day kitchen activities.
Key Responsibilities:
- Prepare and cook a wide range of South Indian vegetarian and non-vegetarian dishes, including:
- Idli, Dosa, Vada, Uttapam, Pongal, Upma, Poori, etc.
- South Indian curries, gravies, Sambar, Rasam, and Chutneys.
- Chicken, Mutton, Fish, and Egg preparations.
- Traditional South Indian meals and regional specialties.
- Prepare various Indian cuisine dishes, including:
- North Indian gravies, curries, rice items, breads, snacks, and tandoori items (if applicable).
- Vegetarian and non-vegetarian Indian delicacies as per menu requirements.
- Ensure consistency in taste, quality, portion size, and presentation of all food items.
- Plan daily food production based on business requirements and customer demand.
- Ensure timely preparation and service of food during operational hours.
- Monitor stock levels of raw materials and raise timely requisitions to avoid shortages.
- Ensure proper storage, handling, and rotation of food items by following FIFO and FEFO practices.
- Maintain strict compliance with food safety, hygiene, sanitation, and personal grooming standards as per FSSAI guidelines.
- Minimize food wastage and maintain optimum food cost control.
- Ensure cleanliness and upkeep of kitchen equipment, utensils, workstations, refrigerators, and storage areas.
- Train, guide, and supervise kitchen assistants, commis chefs, and support staff.
- Participate in menu planning, recipe standardization, and introduction of new dishes.
- Ensure adherence to all Company SOPs, quality standards, and safety procedures.
- Coordinate with the procurement and store teams for effective inventory management.
- Report any equipment malfunction, maintenance requirements, or operational issues to the Kitchen Manager immediately.
Qualifications & Experience:
- Certificate/Diploma in Hotel Management, Catering Technology, or Culinary Arts preferred.
- Minimum 3–7 years of experience in South Indian and Indian cuisine preparation.
- Experience in restaurants, cafés, hotels, catering units, or QSR operations is preferred.
Pay: ₹30,000.00 - ₹40,000.00 per month
Benefits:
Work Location: In person
