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.
