We are seeking a skilled and experienced South Indian Veg & Non-Veg Chef to prepare authentic South Indian vegetarian and non-vegetarian dishes while ensuring exceptional quality, taste, hygiene, and presentation. The ideal candidate should have expertise in traditional South Indian cuisine, kitchen operations, menu planning, and food safety standards.
Key Responsibilities
- Prepare a wide variety of authentic South Indian vegetarian and non-vegetarian dishes, including breakfast items, meals, curries, gravies, biryanis, fried items, and seafood specialties.
- Cook dishes such as idli, dosa, vada, pongal, appam, puttu, sambar, rasam, chutneys, veg curries, chicken curry, mutton curry, fish curry, prawn dishes, pepper chicken, Chettinad specialties, biryanis, and regional delicacies.
- Ensure consistency in taste, quality, portion size, and presentation of all menu items.
- Develop and update menus based on seasonal ingredients and customer preferences.
- Maintain high standards of cleanliness, food hygiene, and kitchen sanitation.
- Monitor inventory, maintain stock levels, and coordinate the procurement of fresh ingredients.
- Minimize food wastage and control food costs effectively.
- Supervise and train junior kitchen staff and kitchen assistants.
- Ensure timely preparation and service during breakfast, lunch, dinner, and catering events.
- Follow all food safety, health, and workplace safety regulations.
Required Qualifications
- High school diploma or equivalent; a culinary certification is preferred.
- 3–8 years of experience as a South Indian Veg & Non-Veg Chef in a hotel, restaurant, resort, catering company, cloud kitchen, or industrial cafeteria.
- Strong knowledge of traditional South Indian cooking methods, spices, and regional cuisines.
- Experience in preparing both vegetarian and non-vegetarian dishes.
- Knowledge of food safety, hygiene, and HACCP standards.
- Ability to work efficiently in a fast-paced kitchen environment.
Required Skills
- Expertise in South Indian vegetarian and non-vegetarian cuisine.
- Strong cooking, seasoning, and plating skills.
- Menu planning and recipe standardization.
- Inventory and kitchen cost management.
- Leadership and team management skills.
- Time management and multitasking abilities.
- Attention to detail and commitment to quality.
Preferred Qualifications
- Experience in regional cuisines such as Tamil Nadu, Kerala, Karnataka, Andhra Pradesh, and Telangana.
- Experience in banquet, buffet, and large-volume food production.
- Knowledge of multi-cuisine cooking is an added advantage.
Salary
As per experience and company standards.
Benefits
- Competitive salary
- Food and accommodation
- Paid leave
- Health insurance
- Performance incentives
- Career growth and training opportunities
Pay: ₹25,000.00 - ₹30,000.00 per month
Benefits:
- Food provided
- Health insurance
- Life insurance
- Provident Fund
Work Location: In person
