The South Indian Chef specializes in preparing traditional South Indian cuisine, including dosas, idlis, vadas, uttapams, sambar, chutneys, biryanis, and regional specialties. The chef ensures high-quality food preparation, consistency in taste, and adherence to food safety standards.
Key Responsibilities
- Prepare and cook a variety of South Indian dishes according to established recipes and standards.
- Operate and manage dosa counters, tandoors (if required), and other kitchen equipment.
- Prepare batters, chutneys, gravies, sambar, rasam, and other accompaniments.
- Ensure food is served fresh and presented attractively.
- Monitor food quality, portion sizes, and inventory levels.
- Maintain cleanliness and hygiene in the kitchen in compliance with food safety regulations.
- Assist in menu planning and development of new South Indian dishes.
- Train and supervise kitchen assistants and junior cooks.
- Minimize food wastage and control kitchen costs.
- Coordinate with purchasing staff to ensure the availability of fresh ingredients.
Required Skills
- Strong knowledge of South Indian cuisine and cooking techniques.
- Expertise in dosa, idli, vada, and curry preparation.
- Knowledge of food safety, sanitation, and kitchen operations.
- Ability to work efficiently in a fast-paced environment.
- Teamwork and communication skills.
- Time management and multitasking abilities.
Qualifications
- Certificate or diploma in Culinary Arts (preferred).
- Proven experience as a South Indian Chef or Cook.
- Experience in restaurants, hotels, catering services, or cloud kitchens.
- Knowledge of regional South Indian cuisines such as Tamil, Kerala, Andhra, Karnataka, or Chettinad cuisine is an advantage.
Pay: ₹20,000.00 - ₹22,000.00 per month
Benefits:
- Cell phone reimbursement
- Flexible schedule
- Food provided
- Paid time off
- Provident Fund
Work Location: In person
