Job Description:
The Tamarind Hotel, Goa is hiring a skilled and energetic Dosa Chef / Junior Chef to manage the live dosa and South Indian counter at our breakfast buffet. The ideal candidate should be an expert in preparing a wide variety of dosas and South Indian breakfast items, with the confidence and presentation skills to work at a live guest-facing counter.
This role is perfect for someone who takes pride in their craft, can handle morning rush hours with a smile, and understands the standards expected in a hotel environment.
Key Responsibilities:
The chef will be responsible for Live Counter Operations, which includes manning the live dosa counter during breakfast buffet service, preparing dosas to order in front of guests with speed, consistency, and presentation, maintaining the counter setup including batter, chutneys, sambhar, and accompaniments, and ensuring the station is visually appealing, clean, and well-stocked throughout service.
In terms of Culinary Skills, the candidate must be proficient in preparing a wide variety of dosas such as plain, masala, rava, onion, set dosa, paper roast, mysore masala, cheese, paneer, and egg dosa. They should also be skilled in preparing uttapam, idli, vada, appam, and other South Indian breakfast staples. Preparing fresh chutneys including coconut, tomato, ginger, and peanut varieties along with sambhar and podi is essential. The chef should be capable of adapting the menu based on guest preferences or special requests.
For Hygiene & Kitchen Standards, the role requires following strict food safety and hygiene protocols as per FSSAI norms, maintaining cleanliness of the cooking station, equipment, and surrounding area, proper handling and storage of batter, ingredients, and perishables, and wearing a clean, complete uniform including chef coat, cap, and apron at all times.
Regarding Guest Interaction, the chef should greet guests politely and take dosa preferences with a smile, handle special dietary requests such as no oil, extra crispy, or egg-free variations, and maintain a professional and friendly demeanor throughout the service. The candidate must also coordinate with the breakfast kitchen team, inform the supervisor about low stock or equipment issues, and assist with basic breakfast prep if needed before or after live counter duty as part of Team Coordination.
Skills & Requirements:
The ideal candidate should have proven expertise in South Indian breakfast preparation, especially dosas. They need hands-on experience working a live counter or open kitchen in a hotel, resort, or restaurant setting. A clean and hygienic approach to food preparation is non-negotiable. The person should be presentable, guest-friendly, and comfortable interacting with domestic and international guests. Basic English communication is preferred along with Hindi, and Konkani is a plus. The candidate must be punctual and reliable, especially for early morning shifts, and should be able to handle high-volume breakfast service during peak season and weekends.
What We Offer:
The position comes with a salary of ₹22,000 per month. Additional benefits include free accommodation for outstation candidates, staff meals on duty, a clean and professional hotel kitchen environment, exposure to multi-cuisine hotel operations, tips and guest appreciation during live service, growth opportunities to Commis or CDP level based on performance, and paid leave and festival bonuses as per company policy.
Reporting To: Executive Chef / Sous Chef / F&B Manager
Joining: Immediate / Within 15 days
Job Types: Full-time, Permanent
Pay: ₹20,000.00 - ₹25,000.00 per month
Work Location: In person
