kitchen supervisor for sounth indian / Tamil Restaurant

Namma Anna Restaurant; Ras Al Khaimah; On-site; AED 60,000 - 90,000; Full time

Job summary

Namma Anna Restaurant is seeking an experienced kitchen lead to oversee daily operations and ensure authentic South Indian and Tamil dishes are prepared to the highest standards. You will mentor the team and train cooks in traditional techniques, while maintaining strict hygiene and inventory control.

The role requires a culinary degree in South Indian cuisine, at least 5 years in professional kitchens with supervisory experience, and a certification in Food Safety and Hygiene.

Qualifications

• Culinary degree or formal training in South Indian cuisine.
• Proven expertise in traditional South Indian and Tamil cooking methods (dosa, idli, sambar, regional curries).
• Experience in supervising a kitchen team and maintaining high quality standards.
• Certification in Food Safety and Hygiene (e.g., ServSafe or equivalent).

Responsibilities

• Oversee daily kitchen operations ensuring authentic preparation of South Indian and Tamil delicacies.
• Manage inventory of fresh produce, spices and key ingredients with stock rotation to minimize waste.
• Lead and mentor the kitchen team, providing hands-on training in traditional cooking techniques.
• Enforce hygiene and sanitation protocols adhering to local health regulations.

Skills

South Indian cuisine

Tamil cooking

Kitchen supervision

Inventory management

Hygiene and sanitation

Education

Culinary degree in South Indian cuisine

Job description

Responsibilities

• Oversee daily kitchen operations ensuring the authentic preparation of South Indian and Tamil delicacies according to established recipes and quality standards
• Manage inventory of fresh produce spices and other key ingredients implementing strict stock rotation to minimize waste and ensure freshness
• Lead and mentor the kitchen team fostering a collaborative environment and providing hands-on training in traditional South Indian cooking techniques
• Enforce rigorous hygiene and sanitation protocols adhering to local health regulations and maintaining a spotless kitchen environment

Requirements

• Culinary degree or formal training in South Indian cuisine.
• Minimum of 5 years of progressive experience in a professional kitchen, with at least 2 years in a supervisory role.
• Proven expertise in traditional South Indian and Tamil cooking methods, including dosa, idli, sambar, and various regional curries.
• Certification in Food Safety and Hygiene (e.g., ServSafe or equivalent).