Key Responsibilities
Develop authentic South Indian recipes and innovative menu offerings.
Standardize recipes, portion sizes, and cooking methods.
Conduct food trials and product development.
Optimize food cost without compromising quality.
Prepare recipe cards, SOPs, and production manuals.
Train kitchen teams across multiple locations.
Ensure consistency in taste, presentation, and quality.
Coordinate with procurement for ingredient sourcing and vendor development.
Ensure compliance with FSSAI food safety and hygiene standards.
Support new project launches and menu rollouts.
Candidate Requirements
8–15 years of experience in South Indian cuisine.
Minimum 3 years in an Executive Chef, Corporate Chef, or R&D Chef role.
Expertise in cuisines from Tamil Nadu, Karnataka, Kerala, Andhra Pradesh, and Telangana.
Experience in recipe standardization, food costing, and large-scale production kitchens.
Strong leadership, communication, and team management skills.
Willing to travel to project locations when required.