South Indian Commi 1

**Menu Development & Planning**:

- Design and develop a wide range of authentic South Indian dishes, including dosas, idlis, vadas, sambars, chutneys, rasam, biryanis, and curries.
- Innovate new recipes and variations of traditional dishes to cater to a diverse customer base.
- Prepare special festival menus or dishes from various South Indian cuisines, including Tamil, Telugu, Kannada, and Malayali delicacies.
- **Cooking & Presentation**:

- Prepare, cook, and present dishes according to restaurant standards and customer expectations.
- Maintain authentic flavors while adapting dishes for presentation, taste, and portion control.
- Ensure that all dishes are prepared consistently and in a timely manner.
- **Ingredient Management**:

- Source and manage fresh and high-quality ingredients specific to South Indian cuisine, such as rice, lentils, coconut, curry leaves, tamarind, and various spices.
- Monitor food stock and control wastage to minimize costs.
- Handle the proper storage and preservation of ingredients, including pickles, chutneys, and spice mixtures.
- **Kitchen Management & Hygiene**:

- Ensure that kitchen operations run smoothly and efficiently.
- Maintain cleanliness and adhere to health and safety regulations, ensuring that food preparation areas meet hygiene standards.
- Train junior chefs and kitchen assistants in South Indian cooking techniques and kitchen safety.
- **Customer Satisfaction**:

- Interact with customers to gather feedback on dishes and improve the menu based on customer preferences.
- Accommodate dietary restrictions and preferences such as vegetarian, vegan, and gluten-free options.
- Ensure prompt service and high standards of customer satisfaction.
- **Cost & Inventory Control**:

- Work with management to control costs by managing portion sizes, reducing waste, and sourcing ingredients cost-effectively.
- Assist in inventory management and ensure timely ordering of ingredients.
- **Collaboration & Teamwork**:

- Work closely with other chefs, kitchen staff, and the front-of-house team to ensure smooth kitchen operations.
- Collaborate on daily specials and contribute ideas to improve the dining experience.

**Skills & Qualifications**:

- **Experience**: Minimum 3-5 years of experience as a chef specializing in South Indian cuisine.
- **Expertise**: In-depth knowledge of traditional South Indian ingredients, cooking methods (such as steaming, sautéing, and frying), and dishes from different regions.
- **Culinary Education**: Certification or degree in Culinary Arts or a related field is preferred but not mandatory.
- **Creativity**: Ability to create new dishes or put a twist on traditional favorites while maintaining authentic South Indian flavors.
- **Time Management**: Strong organizational and time-management skills to handle a fast-paced kitchen environment.
- **Hygiene & Safety**: Thorough understanding of kitchen hygiene practices and food safety regulations.
- **Communication**: Good communication skills to coordinate with kitchen staff and management.
- **Team Player**: Ability to work collaboratively in a diverse kitchen environment.

**Additional Requirements**:

- Knowledge of regional specialties from Tamil Nadu, Kerala, Karnataka, and Andhra Pradesh.
- Ability to manage high-pressure situations, especially during peak hours.
- Flexibility to work evenings, weekends, and holidays as required.

**Job Types**: Full-time, Permanent

Pay: ₹18,000.00 - ₹21,000.00 per month

**Benefits**:

- Food provided
- Provident Fund

Schedule:

- Day shift
- Morning shift
- Rotational shift
- Weekend availability

Supplemental Pay:

- Overtime pay

Work Location: In person

Application Deadline: 30/10/2024