South India Chef

Key Responsibilities

Prepare and plan a wide range of authentic South Indian dishes.

Develop and innovate menus and ensure consistency in taste and presentation.

Standardize recipes and maintain quality across all preparations.

Ensure high standards of hygiene, sanitation, and safety across the kitchen.

Manage and monitor inventory, stock levels, and raw material usage.

Supervise and guide kitchen staff, ensuring smooth daily operations.

Implement cost control measures and reduce food wastage.

Coordinate with the management team for kitchen planning and improvements.

Required Experience

10–15 years of hands-on experience in South Indian cuisine (mandatory).

Strong practical knowledge of South Indian dishes, techniques, and traditional cooking methods.

Educational Qualifications

Degree or Diploma in Hotel Management (mandatory).

Certification in South Indian Cuisine (preferred but not mandatory).

Key Competencies

Expertise in South Indian dishes and recipe standardization.

Strong understanding of kitchen hygiene and safety standards.

Teamwork, leadership, and staff management abilities.

Cost control and efficient resource management.

Personal Attributes

Attention to detail and creativity in food preparation.

Strong time management and organizational skills.

Ability to work under pressure and handle peak-hour operations.

Basic to intermediate communication skills.

Languages Required

Telugu (mandatory)

Basic English/Hindi (preferred)

Compensation

Salary Range: ₹40,000 – ₹50,000 per month

Vacancies

1–2 positions