
Karnataka Natti Cuisine Chef
1 week ago
**About the Role**:
**Key Responsibilities**:
- Prepare and present a wide range of **authentic Karnataka Natti dishes**, such as:
- Natti Koli Saaru (Country Chicken Curry)
- Ragi Mudde & Bassaru
- Mutton Chops, Thale Mamsa (Goat Head Curry)
- Nati-style biryanis, and seasonal delicacies
- Source and select high-quality local and seasonal ingredients.
- Maintain traditional cooking techniques including slow-cooking, use of firewood (if applicable), and mínimal oil/spice balance.
- Develop and refine the menu in collaboration with the Head Chef or Restaurant Manager.
- Ensure high standards of hygiene, food safety, and kitchen operations.
- Train and guide kitchen staff on Natti cuisine techniques.
- Innovate while respecting the authenticity of traditional recipes.
**Requirements**:
- Proven experience as a chef in Karnataka-style or regional South Indian cuisine.
- Deep knowledge of **Natti cuisine**—including native ingredients, meats, and traditional preparation techniques.
- Passion for preserving and promoting authentic rural food traditions.
- Ability to work in a fast-paced environment with attention to detail.
- Good communication and leadership skills.
- Culinary education or certification is a plus but not mandatory.
**Preferred Qualifications**:
- Experience working in a traditional-style restaurant or with Natti food catering.
- Knowledge of rural Karnataka culture and food habits.
- Ability to speak Kannada is a bonus.
**What We Offer**:
- Opportunity to showcase your culinary heritage.
- Friendly and collaborative work environment.
- Competitive salary with performance bonuses.
- Growth opportunities in a fast-expanding food concept focused on authenticity.
**Job Types**: Full-time, Permanent, Fresher
Pay: ₹15,000.00 - ₹40,000.00 per month
**Benefits**:
- Flexible schedule
- Food provided
- Health insurance
- Provident Fund
Schedule:
- Day shift
- Morning shift
- Night shift
- Rotational shift
Work Location: In person
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