South Indian Chef

Department: Kitchen / Food Production

Reports To: Executive Chef / Sous Chef

Job Summary

The South Indian Chef is responsible for preparing authentic and flavorful South Indian dishes while maintaining the highest culinary standards. The role requires expertise in traditional and modern South Indian cuisine and regional specialties from Kerala. The chef ensures consistency in taste, presentation, and quality while adhering to hygiene and safety standards.

Key Responsibilities

• Prepare and cook a wide range of authentic South Indian dishes using traditional methods and ingredients.
• Develop and innovate recipes while preserving authentic flavors and presentation styles.
• Ensure consistency in taste, portioning, and quality across all dishes served.
• Oversee mise en place and food preparation for breakfast, lunch, and dinner service.
• Supervise and train kitchen staff in South Indian cooking techniques and plating standards.
• Maintain cleanliness and hygiene in the kitchen, strictly following food safety protocols (HACCP or equivalent).
• Manage inventory, ensure freshness of ingredients, and assist in daily requisitioning of supplies.
• Control food costs by minimizing wastage and optimizing resource utilization.
• Collaborate with the Executive Chef or Sous Chef on menu planning, specials, and festival promotions.
• Monitor equipment maintenance and report any issues promptly.
• Maintain high standards of personal hygiene, grooming, and kitchen discipline.

Qualifications & Skills

• Diploma or degree in Culinary Arts / Hotel Management preferred.
• 3–6 years of proven experience specializing in South Indian cuisine in a reputed restaurant or hotel.
• In-depth knowledge of regional dishes, spices, and traditional cooking techniques.
• Ability to prepare a variety of South Indian dishes — including vegetarian, non-vegetarian, and breakfast specialties.
• Strong organizational and time management skills.
• Ability to work efficiently under pressure in a fast-paced environment.
• Good leadership and communication skills for managing kitchen staff.
• Knowledge of food hygiene and safety standards.

Work Conditions

• Fast-paced kitchen environment with exposure to heat.
• Shift-based schedule, including weekends, and holidays.

Job Types: Full-time, Permanent

Pay: ₹20, ₹35,000.00 per month

Benefits:

• Food provided

Work Location: In person