South Indian Chef

The South Indian Chef is responsible for preparing authentic South Indian dishes with consistent quality and presentation. The role ensures adherence to hygiene standards, manages kitchen operations related to South Indian cuisine, and maintains high guest satisfaction. Key ResponsibilitiesFood Preparation & Cooking Prepare and cook authentic South Indian dishes such as dosa, idli, vada, sambar, rasam, curries, chutneys, biryanis, and regional specialties. Develop and innovate new South Indian menu items as per guest preferences. Ensure consistent taste, quality, and presentation of all dishes. Follow standard recipes, portion control, and plating guidelines. Kitchen Operations Manage daily mise-en-place for the South Indian section. Ensure all cooking equipment and utensils are clean and in working condition. Monitor and maintain stock levels for ingredients specific to South Indian cuisine. Coordinate with the purchase department for fresh produce and ingredients. Quality & Hygiene Maintain high levels of kitchen cleanliness as per HACCP and FSSAI standards. Ensure proper food storage, labeling, and rotation (FIFO). Follow all safety and sanitation procedures. Team Management & Coordination Provide guidance to Commis-level staff working in the South Indian section. Train team members on cooking techniques and recipes. Coordinate with other kitchen sections to ensure smooth operations during service. Guest Interaction Interact with guests when required to explain dishes and receive feedback. Customize dishes based on guest dietary preferences. Job Type: Full-time Pay: ₹20, ₹25,000.00 per month Benefits: Cell phone reimbursement Provident Fund Work Location: In person

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