South Indian Cuisine Chef

Make My Restaurant; Nagpur District; On-site; INR 1,00,000 - 4,50,000; Full time

Job summary

A leading culinary establishment in Nagpur seeks a skilled South Indian Cuisine Chef to prepare authentic dishes and manage kitchen operations. The ideal candidate should possess expertise in regional cuisine, kitchen management, and food presentation. Responsibilities include menu planning, ensuring hygiene standards, and training staff. This role is pivotal for maintaining culinary quality and customer satisfaction.

Qualifications

• Expertise in regional South Indian cuisine and traditional cooking methods.
• Strong leadership and team management skills required.
• Creativity and attention to detail in food presentation.

Responsibilities

• Prepare and cook authentic South Indian dishes.
• Design menus maintaining authenticity and flavor.
• Ensure kitchen hygiene and food safety standards.

Skills

Expertise in South Indian cuisine

Strong leadership skills

Creativity in food presentation

Knowledge of kitchen equipment

Ability to work under pressure

Job description

• We are seeking a skilled South Indian Cuisine Chef to prepare and cook authentic South Indian dishes, maintaining the taste, quality, and presentation standards.
• The ideal candidate will have expertise in regional South Indian cuisine, traditional cooking methods, and kitchen management.

Key Responsibilities

• Prepare and cook a variety of South Indian dishes, including dosas, idlis, vadas, sambars, rasams, curries, biryanis, and chutneys
• Plan and design menus while maintaining authenticity, flavor, and presentation
• Ensure kitchen hygiene, safety, and food sanitation standards are strictly followed
• Train and supervise junior chefs, CDPs, and kitchen staff
• Manage inventory, monitor stock, and control food costs efficiently
• Innovate recipes or adapt traditional dishes to meet customer preferences
• Coordinate with management to optimize kitchen operations and customer satisfaction

Required Skills & Qualities

• Expertise in South Indian cuisine (Tamil, Kerala, Karnataka, Andhra/Telangana) and traditional cooking techniques
• Strong leadership and team management skills
• Creativity and attention to detail in food presentation
• Knowledge of kitchen equipment, food safety, and sanitation protocols
• Ability to work under pressure in a fast-paced environment