Key Responsibilities
- Prepare and present authentic South Indian cuisine to high culinary standards.
- Manage mise-en-place, cooking, portioning, and presentation for the assigned section.
- Maintain consistency in taste, quality, presentation, and portion control.
- Ensure strict compliance with food hygiene, sanitation and kitchen safety standards.
- Monitor ingredient quality, freshness, storage and minimize food wastage.
- Coordinate with the Sous Chef and other kitchen sections for smooth service.
- Assist in menu planning, recipe standardization and development of regional dishes.
- Supervise and guide Commis Chefs and junior kitchen team members.
- Maintain an organized, clean and efficient workstation.
Candidate Profile
- Diploma / Degree in Hotel Management or Culinary Arts preferred.
- 2–4 years of relevant experience in South Indian cuisine.
- Strong knowledge of traditional Kerala and South Indian cooking techniques.
- Experience in a luxury hotel, resort, or fine-dining environment preferred.
- Good knowledge of food safety and kitchen operations.
- Strong teamwork, discipline, and ability to work in a fast-paced environment.
- Passion for authentic South Indian cuisine and culinary excellence.
Employee Benefits
- Accommodation provided
- Opportunity to work in a luxury hospitality environment
- Professional growth and career development opportunities
Pay: ₹30,000.00 - ₹35,000.00 per month
Benefits:
- Food provided
- Health insurance
- Provident Fund
Work Location: In person
