SOUTH INDIAN CHEF

A South Indian Chef

prepares authentic vegetarian and non-vegetarian regional dishes, managing daily kitchen operations, spice blending, and food safety compliance

. Key duties include cooking traditional items like dosas, idlis, curries, and biriyanis while maintaining high kitchen hygiene and taste consistency.

Key Responsibilities

• Food Preparation: Cook authentic South Indian breakfast items, tiffin items, main courses, and regional specialties (e.g., dosai, idli, vada, sambar, chutneys, and Chettinad or Andhra curries). [1, 2, 3, 4]
• Recipe & Spice Management: Blend fresh local spices, create traditional masalas, and prepare specialized batters and marinades according to high standards. [1]
• Kitchen Operations: Supervise station workflow, manage inventory levels, reduce food waste, and support team members during busy service hours. [1, 2]
• Quality & Safety: Follow local food hygiene, sanitation regulations, and safe food handling practices at all times. [1, 2]

• Experience: Proven professional kitchen experience working with South Indian or regional Indian cuisine.
• Culinary Knowledge: Deep understanding of traditional ingredients, regional cooking methods, and flavor profiles.
• Soft Skills: Ability to perform well under pressure in a fast-paced environment with strong teamwork and communication skills.
• Flexibility: Willingness to work rotating shifts, weekends, and public holidays