South Indian Chef

1 day ago


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

Company OverviewDolphin 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 OverviewWe 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 SkillsExtensive 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 ResponsibilitiesLead 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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