South Indian Chef
11 hours ago
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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