We are looking for an experienced South Indian Chef who can prepare authentic, homely, and tasty South Indian meals suitable for daily corporate catering. The ideal candidate should be skilled in traditional South Indian cooking, menu planning, and maintaining quality, hygiene, and consistency across large meal batches.
Prepare daily South Indian meals (breakfast, lunch, and dinner) including rice items, curries, sambar, rasam, chutneys, poriyal, kootu, and other regional specialties.
Ensure authentic taste and consistent quality of all dishes.
Plan and execute daily and weekly menus based on season, availability, and customer preferences.
Manage kitchen operations including ingredient prep, cooking, plating, and portion control.
Maintain hygiene and safety standards as per FSSAI guidelines.
Monitor and minimize food wastage and inventory costs.
Supervise kitchen assistants, cooks, and helpers to ensure smooth workflow.
Maintain cleanliness and organization in the kitchen area.
Coordinate with the management team for procurement and menu updates.
Minimum 3–5 years of experience as a South Indian Chef or Cook in corporate catering, restaurants, or hotels.
Expertise in South Indian cuisine (Andhra, Tamil, Telugu, Kerala, or Karnataka styles).
Ability to handle bulk meal preparation for 100+ people daily.
Strong knowledge of spices, flavors, and traditional cooking techniques.
Familiar with vegetarian and non-vegetarian South Indian dishes.
Good time management and multitasking skills.
Team player with leadership qualities.
No formal education required (Hotel Management certification is a plus).