South Indian Chef

Job Summary:

We are looking for an experienced and skilled South Indian Chef to join our kitchen team. The ideal candidate should have strong knowledge of authentic South Indian cuisine, excellent cooking skills, and the ability to maintain consistent taste, quality, presentation, and hygiene standards.

The candidate will be responsible for preparing a wide range of South Indian dishes while ensuring efficient kitchen operations, proper food handling, inventory control, and adherence to food safety standards.

Key Responsibilities:

• Prepare authentic South Indian dishes including Idli, Dosa, Vada, Uttapam, Sambar, Rasam, Pongal, Upma, Appam, Puttu, South Indian Meals, Chutneys, and various rice preparations.
• Prepare breakfast, lunch, dinner, and special South Indian menu items as per restaurant requirements.
• Ensure consistent taste, texture, quality, and presentation of all dishes.
• Prepare and manage dosa and idli batter, chutneys, sambar, masalas, gravies, and other basic preparations.
• Maintain proper portion sizes and follow standardized recipes.
• Ensure all ingredients are fresh, properly stored, and prepared according to food safety standards.
• Monitor cooking temperatures and ensure proper food handling procedures.
• Maintain cleanliness and hygiene of the kitchen, cooking equipment, utensils, and workstations.
• Coordinate with the Sous Chef, Head Chef, Kitchen Helpers, Stewards, and service team for smooth operations.
• Check the quality and quantity of raw materials received for kitchen operations.
• Assist in maintaining daily inventory of vegetables, spices, grains, pulses, oil, dairy products, and other ingredients.
• Reduce food wastage through proper preparation, storage, and portion control.
• Ensure timely preparation of food during peak hours and maintain smooth kitchen workflow.
• Follow all company policies, kitchen SOPs, food safety regulations, and hygiene standards.
• Assist in menu preparation and suggest new South Indian dishes when required.
• Maintain proper storage and labeling of prepared food and raw ingredients.
• Ensure FIFO/FEFO practices are followed for food storage.
• Handle kitchen equipment safely and report any maintenance issues to the concerned person.
• Train and guide junior kitchen staff and helpers when required.
• Maintain discipline, teamwork, and professionalism within the kitchen.
• Support the Head Chef in maintaining overall kitchen quality and operational standards.

Required Skills:

• Strong knowledge of South Indian cuisine and traditional cooking methods.
• Good understanding of spices, ingredients, masalas, batter preparation, and cooking techniques.
• Ability to prepare food in bulk while maintaining consistent quality.
• Good knowledge of food presentation and portion control.
• Strong understanding of kitchen hygiene and food safety.
• Ability to work under pressure during busy service hours.
• Good time-management and organizational skills.
• Ability to work effectively as part of a kitchen team.
• Attention to detail and commitment to food quality.
• Basic knowledge of inventory and food-cost control is an advantage.

Educational Qualification

• Minimum 10th / 12th Pass preferred.
• Diploma or Certificate in Hotel Management / Culinary Arts will be an added advantage.
• Relevant professional cooking experience may be considered in place of formal qualification.
• Experience2–8 years of experience as a South Indian Chef in a restaurant, hotel, café, QSR, cloud kitchen, or catering operation.
• Candidates with experience in high-volume kitchens will be preferred.
• Working ConditionsFull-time position requiring flexibility with working hours.
• Ability to work on weekends and holidays as per business requirements.
• Must be comfortable working in a fast-paced kitchen environment.
• Shift timings may vary depending on restaurant/hotel operations.