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HEAD CHEF – SOUTH INDIAN RESTAURANT

Location: Delhi

We are launching a premium South Indian Breakfast & Dosa House and are looking for an experienced Head Chef to lead the kitchen setup and operations.

Requirements:

Minimum 4-5 years of experience in South Indian cuisine. Strong expertise in Dosa, Idli, Vada, Pongal, Bisi Bele Bath, Chutneys, Sambar and Filter Coffee. Experience in Karnataka-style South Indian food preferred. Prior restaurant opening experience will be an advantage. Ability to create and standardize recipes and SOPs. Strong knowledge of food costing, inventory control and kitchen management. Ability to recruit, train and manage kitchen staff.

Mandatory:

The candidate should be able to bring and lead a trained South Indian kitchen team, including Dosa Masters, Commis Chefs and Kitchen Helpers.

Key Responsibilities:

Finalize and standardize menu recipes. Set up kitchen operations and workflow. Recruit and train the kitchen team. Maintain food quality, consistency and hygiene. Control food costs and wastage. Ensure smooth day-to-day kitchen operations.

Pay: ₹25,000.00 - ₹55,000.00 per month

Work Location: In person