JOB SUMMARY

We are seeking a skilled and passionate South Indian Chef to join our culinary team. The ideal candidate will specialize in authentic South Indian cuisine, with expertise in preparing traditional dishes from Tamil Nadu, Kerala, Karnataka, Andhra Pradesh, and Telangana. This role requires a deep understanding of regional flavors, cooking techniques, and ingredients to deliver high-quality, flavorful, and consistent dishes to our guests.

QUALIFICATIONS & SKILLS

• Proven experience as a South Indian Chef or Cook in a restaurant or catering environment.
• In-depth knowledge of South Indian cooking techniques, spices, and ingredients.
• Ability to prepare both vegetarian and non-vegetarian South Indian dishes.
• Strong organizational and time management skills.
• Creativity in menu planning and presentation.
• Knowledge of food safety regulations.
• Good communication skills and teamwork ability.

PREFERRED EXPERIENCE

• 3–5 years of professional cooking experience specializing in South Indian cuisine.
• Experience in high-volume kitchens or catering.
• Exposure to modern plating styles while maintaining authenticity.

• Menu Development: Create and update menus featuring authentic South Indian dishes such as dosa, idli, vada, uttapam, sambar, rasam, appam, Kerala parotta, biryani, and various chutneys.
• Food Preparation & Cooking: Prepare and cook dishes to the highest quality standards, maintaining authenticity in taste and presentation.
• Ingredient Management: Source, store, and use fresh and authentic ingredients such as curry leaves, tamarind, coconut, millets, and traditional spices.
• Quality Control: Maintain consistency in taste, portion, and presentation; conduct regular taste checks.
• Hygiene & Safety: Ensure the kitchen complies with food safety, sanitation, and hygiene standards at all times.
• Training: Guide and train junior kitchen staff on South Indian cooking techniques and recipes.
• Cost Management: Manage food costs and minimize waste while maintaining quality.
• Customer Interaction: Occasionally interact with guests to explain dishes, take feedback, and promote the cuisine.