Key Responsibilities
- Food Preparation: Prepare, cook, and present authentic South Indian breakfast, lunch, and dinner items, including dosa, idli, vada, uttapam, and various sambars and chutneys.
- Menu Development: Develop and update menus with creative, traditional, and seasonal offerings.
- Kitchen Operations: Oversee daily kitchen operations, ensuring consistency, quality, and portion control of all dishes.
- Inventory Management: Monitor stock levels of specialized ingredients, manage inventory, and order supplies.
- Hygiene and Safety: Ensure strict adherence to food safety standards, hygiene, and cleanliness guidelines.
- Staff Training: Train and mentor junior kitchen staff and kitchen assistants on traditional cooking techniques.
Required Skills and Qualifications
- Experience: Proven experience (often 5–10 years) as a South Indian Chef or cook.
- Expertise: Extensive knowledge of South Indian cuisine, spices, and cooking methods.
- Leadership: Strong team management and communication skills.
- Efficiency: Ability to work in a fast-paced environment and handle high-volume service.
Pay: ₹30,000.00 - ₹40,000.00 per month
Benefits:
- Flexible schedule
- Food provided
- Leave encashment
- Paid sick time
- Paid time off
- Provident Fund
Work Location: In person
