South Indian Chef

6 days ago

Hyderabad, India Dolphin Hotels Private Limited Ramoji Film City Full time

Company Overview

Dolphin Hotels Private Limited Ramoji Film City, a distinguished name in the hospitality industry, operates within the renowned Ramoji Film City in Hyderabad. With a workforce of employees, the company specializes in offering exceptional hotel and restaurant services. Dolphin Hotels is committed to delivering outstanding culinary experiences to its guests.


Job Overview

We are seeking a skilled and experienced South Indian Chef for a full-time, senior-level position based in Hyderabad. The ideal candidate will have a significant background in the culinary arts, primarily focused on South Indian cuisine. A minimum of 7 years and a maximum of 10 years of work experience is required.


Qualifications and Skills

  • Extensive expertise in South Indian cuisine, ensuring authentic taste and presentation (Mandatory skill).
  • Proven capability in developing innovative and seasonal menus to enhance dining experiences (Mandatory skill).
  • Strong background in supervising and managing kitchen staff for smooth operations (Mandatory skill).
  • Competence in tandoor cooking techniques, essential for diverse menu offerings.
  • Proficiency in culinary presentation, crafting visually appealing dishes that captivate guests.
  • Ability to blend traditional spices expertly for authentic flavor profiles in dishes.
  • Expertise in vegetarian cooking, creating satisfying and varied plant-based options.
  • Knowledge of food safety management practices to maintain high hygiene standards.
  • Qualified in hotel management, providing a comprehensive understanding of the hospitality sector.


Roles and Responsibilities

  • Lead the culinary team in planning, preparing, and presenting South Indian dishes.
  • Curate innovative menu items that reflect regional flavors and contemporary trends.
  • Supervise kitchen staff to ensure efficient workflow and quality control.
  • Monitor food preparation processes, from selection of ingredients to final plating.
  • Ensure adherence to health and safety standards in the kitchen environment.
  • Collaborate with management to review menu feedback and implement improvements.
  • Train kitchen personnel in culinary techniques and food safety regulations.
  • Oversee inventory control, including purchase and storage of kitchen supplies.

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