chef

Job Summary

Highly skilled and disciplined Chef with extensive experience in authentic Indian cuisine, specializing in traditional and contemporary South Indian dishes. Responsible for end-to-end kitchen operations, maintaining the highest standards of taste, hygiene, consistency, and cost control while leading kitchen teams and ensuring customer satisfaction.

Key Responsibilities

• Prepare and execute authentic South Indian dishes and regional specialties (Tamil Nadu, Kerala, Andhra, Karnataka).

• Ensure consistent taste, presentation, and portion control for all menu items.

• Oversee full kitchen operations, including daily preparation, cooking, plating, and service.

• Manage and train junior cooks and kitchen assistants, ensuring discipline and efficiency.

• Plan menus, introduce new dishes, and adapt recipes based on customer feedback and market trends.

• Maintain strict food hygiene and safety standards (HACCP / FSSAI / MOM / NEA guidelines).

• Handle inventory management, stock rotation, and wastage control.

• Coordinate with management for cost control, pricing, and procurement.

• Ensure compliance with health, safety, and sanitation regulations at all times.

• Work efficiently under high-pressure environments and peak service hours.

• Maintain cleanliness of kitchen equipment, workstations, and storage areas.

• Support audits, inspections, and quality checks when required.
  
  Skills

• Strong expertise in South Indian cooking techniques and traditional recipes.

• Deep knowledge of Indian spices, ingredients, and regional flavors.

• Ability to manage large-scale kitchen operations.

• Excellent time management, leadership, and multitasking skills.

• Strong understanding of costing, yield control, and food wastage reduction.

• Physically fit and capable of long working hours.

• High level of discipline, consistency, and attention to detail.
  
  Qualifications & Experience
  Minimum 5 - 10 years of hands-on experience as a South Indian Chef.

  Formal culinary training or equivalent practical experience preferred.

  Experience in hotels, restaurants, catering, or overseas kitchens is an advantage.

  Ability to work in multicultural and international environments.