Job Description for South Indian Chef :
Assist in the preparation and cooking of traditional South Indian dishes such as dosa, idli, vada, sambar, rasam, chutneys, biryani, and various regional curries.
Ensure proper handling and storage of all ingredients and food items.
Follow standard recipes and presentation specifications as directed by senior chefs.
Maintain cleanliness and organization of the kitchen, workstations, and storage areas.
Ensure food is prepared according to health and safety regulations.
Measure and prepare ingredients under the supervision of the Chef de Partie or Sous Chef.
Assist in receiving and storing kitchen supplies and deliveries.
Support senior chefs in daily kitchen operations and prep work.
Monitor portion and waste control to maintain profit margins.
Minimum 1 year of experience in a commercial kitchen, preferably with a focus on South Indian cuisine.
Basic knowledge of kitchen equipment and food preparation techniques.
Understanding of food safety and hygiene practices.
Ability to work in a fast-paced environment and as part of a team.
Willingness to learn and take direction.
Flexibility to work early mornings, weekends, and public holidays as required.
Age - 18 to 40 Year
Passion for South Indian food and culture.
Strong attention to detail and commitment to quality.
Positive attitude and team-oriented mindset.
Good communication skills.