South Indian Chef

Prepare and cook a wide variety of Indian dishes, such as soups, salads, starters, gravies, curries, meats, seafood, and desserts, following established recipes and culinary techniques.
Monitor cooking times and temperatures to ensure that all dishes are cooked to the correct specifications.

Menu Development and Specials:Collaborate with the Head Chef or Sous Chef in creating and updating the continental cuisine menu, considering seasonal ingredients and current culinary trends.
Propose daily or weekly specials to showcase creativity and cater to guests' preferences.

Station Management:Oversee the smooth operation of the continental cuisine station, organizing the mise en place, and ensuring all tasks are completed efficiently and on time.
Maintain cleanliness and organization of the workstation and the kitchen area.

Quality and Presentation:Maintain the highest standards of food quality, taste, and presentation, adhering to the restaurant's plating guidelines.
Conduct regular quality checks to ensure consistency across all dishes.

Training and Team Development:Train and mentor junior kitchen staff in continental cooking techniques, presentation, and adherence to recipes.
Encourage teamwork and a positive work environment among team members.

Health and Safety Compliance:Adhere to all health and safety regulations and sanitation standards in the kitchen.
Follow proper food handling procedures and storage guidelines to maintain food safety.

Inventory Control and Food Cost:Assist in managing food costs by controlling portion sizes, minimizing wastage, and ensuring proper storage and rotation of ingredients.
Collaborate with the kitchen management team to implement cost-saving measures while maintaining food quality.

Collaboration with Other Sections:Coordinate with other sections of the kitchen, such as the pastry or grill section, to ensure smooth operations during service.

Qualifications and Requirements:

- Proven experience as a Chef de Partie specializing in Indian cuisine or a related culinary role.
- In-depth knowledge of various continental cooking techniques, ingredients, and traditional recipes.
- Culinary degree or diploma from a recognized culinary institute is a plus.
- Strong organizational and time management skills.
- Ability to work well under pressure and in a fast-paced environment.
- Creative flair and passion for continental cuisine with an eagerness to experiment and innovate.
- Excellent communication and leadership skills.
- Flexibility to work shifts, weekends, and public holidays as required.

**Salary**: ₹18,000.00 - ₹25,000.00 per month

**Benefits**:

- Food provided

Schedule:

- Rotational shift

Ability to commute/relocate:

- Puducherry, Puducherry: Reliably commute or planning to relocate before starting work (required)

**Experience**:

- total work: 3 years (preferred)

Work Location: In person

**Speak with the employer**
+91 8056668474