South Indian Chef

Head Chef – South Indian Cuisine

(Senior CDP / Kitchen Operations)

Location: Ahmedabad
Restaurant: Madras House, Opp AIS School, Bodakdev

About Madras House

Madras House is a contemporary South Indian restaurant that celebrates the rich culinary heritage of Southern India through thoughtfully curated dining experiences. We believe in authentic regional recipes, traditional techniques and warm hospitality, presented with a refined, modern approach.

We're looking for an experienced South Indian chef to lead our kitchen and shape the culinary journey of Madras House.

Key Responsibilities

Kitchen Leadership

• Lead all kitchen operations and ensure smooth daily service.

• Supervise and train the kitchen team.

• Maintain consistency across every dish served.

• Plan daily production and kitchen workflow.

Culinary Excellence

• Prepare authentic South Indian dishes with consistency and attention to detail.

• Develop seasonal menus and regional specials.

• Standardize recipes and portion sizes.

• Conduct regular food trials and tastings.

Menu Development

• Research regional South Indian cuisines and traditional recipes.

• Create innovative dishes while respecting authenticity.

• Develop banquet, tasting and festival menus.

Food Quality

• Ensure every dish meets Madras House quality standards.

• Monitor presentation, taste and portion consistency.

• Minimize wastage and improve kitchen efficiency.

Inventory & Cost Control

• Manage food cost and inventory.

• Forecast purchasing requirements.

• Maintain stock levels and vendor coordination.

• Reduce food wastage through efficient planning.

Hygiene & Compliance

• Maintain the highest standards of cleanliness.

• Ensure food safety and hygiene compliance.

• Follow all FSSAI guidelines.

Team Management

• Schedule kitchen staff.

• Train junior chefs and commis.

• Conduct regular performance reviews.

• Build a positive kitchen culture.

Requirements

• 5+ years of professional kitchen experience.

• Minimum 3–5 years leading a South Indian kitchen.

• Strong knowledge of Tamil, Kerala, Karnataka and Andhra cuisines.

• Experience with traditional techniques including:

  • Fermentation

  • Stone-ground batters

  • Regional gravies

  • Banana leaf service

• Experience creating menus and costing recipes.

• Strong leadership and communication skills.

• Ability to work under pressure during service.

Preferred Experience

• Experience with chef's tasting menus.

• Banquet and private dining execution.

• Experience handling 40–100 cover services.

• Knowledge of Jain adaptations and dietary requirements is an advantage.

Success in this Role

You'll be responsible for ensuring that every guest experiences Madras House through exceptional food, consistent quality and seamless execution. Beyond running the kitchen, you'll help shape the restaurant's culinary identity, inspire the team and continuously innovate while staying true to the traditions of South Indian cuisine.

Core Skills

• South Indian Regional Cuisine

• Kitchen Leadership

• Menu Engineering

• Recipe Standardization

• Cost Control

• Team Training

• Inventory Management

• Food Safety & Hygiene

• Quality Assurance

• Banquet & Private Dining Execution

• Vendor Management

• Production Planning

What We Offer

• Opportunity to lead the kitchen of a premium South Indian restaurant.

• Creative freedom to develop seasonal and regional menus.

• A collaborative work environment focused on craftsmanship and innovation.

• Growth into an Executive Chef role as Madras House expands.

• It is a Full Time Cook / Chef job for candidates with 3 - 6 years of experience.