HEAD CHEF

Alliance Recruitment Agency; Mohali; On-site; INR 350,000 - 700,000; Full time

Job summary

Alliance Recruitment Agency seeks an experienced kitchen lead with 4-5 years in South Indian cuisine and a proven record in senior or lead roles. Expertise in Benne Dosa is essential; strong knowledge of Karnataka, Tamil Nadu, Kerala, and Andhra/Telangana styles is required.

You will lead the kitchen team, optimise operations, and ensure safety and quality. The ideal candidate demonstrates calm under pressure, strong communication, and solid budgeting and inventory skills, with preferred hotel

Qualifications

• 4-5 years of kitchen experience in South Indian cuisine, including time in a senior, sous or lead role.
• Expert-level skill in Benne Dosa with consistent taste, aroma and texture.
• Strong knowledge of South Indian cuisine across Karnataka, Tamil Nadu, Kerala and Andhra/Telangana styles.
• Diploma or degree in Hotel Management or Culinary Arts is preferred but not mandatory; proven skill matters.
• Strong leadership, communication and team-management skills.
• Ability to stay calm and organised under pressure and handle high order volumes.
• Good understanding of food costing, inventory control and kitchen budgeting.
• Knowledge of food safety and hygiene regulations.

Skills

Lead kitchen management

Benne Dosa expert

Regional South Indian cuisine

Team leadership

Education

Diploma or degree in Hotel Management or Culinary Arts

Tools

POS & kitchen display systems

Job description

Required Skills and Qualifications

• 4-5 years of kitchen experience in South Indian cuisine, including time in a senior, sous or lead role.
• Expert-level skill in Benne Dosa with consistent taste, aroma and texture.
• Strong knowledge of South Indian cuisine across Karnataka, Tamil Nadu, Kerala and Andhra/Telanganastyles.
• Awareness of trending dishes and customer preferences in the market.
• Strong leadership, communication and team-management skills.
• Ability to stay calm and organised under pressure and handle high order volumes.
• Good understanding of food costing, inventory control and kitchen budgeting.
• Knowledge of food safety and hygiene regulations.
• Diploma or degree in Hotel Management or Culinary Arts is preferred but not mandatory; proven skillmatters most.

Desirable Qualities

• Passion for authentic South Indian food and for teaching others.
• Creative mindset with attention to detail.
• Hands-on approach; leads by example.
• Familiarity with POS and kitchen display systems.