South indian chefs

CHAKOLA’S HOSPITALITY; Ernakulam; On-site; INR 550,000 - 800,000; Full time

Job summary

Chakola’s Hospitality in Kochi seeks a full-time South Indian Chef to craft authentic and contemporary dishes for its lifestyle outlets. You will plan menus, lead daily food preparation, and ensure consistent quality, taste, and presentation across all South Indian items, while maintaining kitchen hygiene and safety standards.

You will manage inventory, coordinate with suppliers, train junior staff, and collaborate with management on seasonal menus, supporting peak service times and upholding

Qualifications

• Strong expertise in South Indian cuisine, including regional specialties, traditional recipes, and modern interpretations.
• Proficiency in food preparation techniques, menu planning, portion control, and presentation standards.
• Knowledge of kitchen operations, including inventory management, ordering, and cost control.
• Commitment to food safety and hygiene practices, with familiarity in relevant regulations and standards.
• Ability to lead, train, and mentor kitchen team members, fostering a collaborative and respectful work environment.

Responsibilities

• Plan menus and manage daily food preparation.
• Ensure consistent quality, taste, and presentation of all South Indian items.
• Maintain kitchen hygiene and safety standards.
• Monitor inventory, coordinate with suppliers, and minimize food waste.
• Train and guide junior kitchen staff; support seasonal and special menus.
• Assist during peak service hours to ensure efficient operation.

Skills

South Indian cuisine expertise

Menu planning

Inventory management

Food safety and hygiene

Staff training and leadership

Time management

English and local languages

Education

Formal culinary training/certification

Job description

Company Description

Chakola’s Hospitality is dedicated to creating lifestyle products that deliver refined hospitality experiences across the globe. The organization focuses on offering out-of-the-ordinary stays that leave guests feeling rejuvenated and refreshed. Its portfolio includes private villas and residences, homestays, boutique resorts and hotels, restaurants, and spas. Each property is designed to prioritize the well-being and comfort of guests, team members, and stakeholders. The company values high service standards, thoughtful design, and a welcoming environment.

Role Description

This full-time, on-site South Indian Chef role is based in Kochi and focuses on preparing authentic and contemporary South Indian dishes for Chakola’s Hospitality outlets. The chef will plan menus, manage daily food preparation, and ensure consistent quality, taste, and presentation of all South Indian items. Responsibilities include maintaining kitchen hygiene and safety standards, monitoring inventory, coordinating with suppliers, and minimizing food waste. The role also involves training and guiding junior kitchen staff, collaborating with management on seasonal and special menus, and supporting efficient service during peak hours. The chef is expected to uphold Chakola’s hospitality values by creating dishes that align with the brand’s focus on guest well-being and memorable experiences.

Qualifications

• Strong expertise in South Indian cuisine, including regional specialties, traditional recipes, and modern interpretations.


• Proficiency in food preparation techniques, menu planning, portion control, and presentation standards.


• Knowledge of kitchen operations, including inventory management, ordering, and cost control.


• Commitment to food safety and hygiene practices, with familiarity in relevant regulations and standards.


• Ability to lead, train, and mentor kitchen team members, fostering a collaborative and respectful work environment.


• Effective time management and organizational skills to handle high-volume service and multiple orders.


• Previous experience as a South Indian Chef or in a similar role in hotels, resorts, or upscale restaurants.


• Flexibility to work shifts, weekends, and holidays as required by operational needs.


• Formal culinary training or certification is preferred, though equivalent practical experience will be considered.


• Basic communication skills in English and local languages to coordinate with colleagues and management.