Malayalee Chef: Kerala Classics & Kitchen Leader

Flyper; Al Khor; On-site; QAR 10,000 - 12,000; Full time

Job summary

Flyper in Al-Khor, Qatar, is seeking a skilled Malayalee Chef to lead the kitchen in preparing authentic Indian and Kerala-style dishes. You will use fresh ingredients and traditional techniques to craft curries, biryanis, seafood, and other Malayalee specialties with exceptional flavor and presentation.

The role includes training and supervising kitchen staff, sourcing ingredients from local markets, and designing menus that honor regional flavors while accommodating dietary restrictions.

Qualifications

• Proven experience as a Chef with Malayalee cuisine expertise.
• Knowledge of South Indian spices, herbs, and cooking techniques.
• Ability to create new dishes while staying true to traditional flavors.
• Strong leadership and ability to train kitchen staff.
• Excellent time management during peak hours.
• Creativity and passion for high-quality meals.

Responsibilities

• Prepare and cook traditional Malayalee dishes such as Kerala-style curries, biryanis, and seafood.
• Ensure all dishes meet quality, taste, and presentation standards.
• Train and supervise kitchen staff, ensuring recipes are followed and hygiene standards are maintained.
• Source fresh ingredients from local markets or suppliers.
• Create menus highlighting Malayalee flavors while accommodating dietary restrictions.
• Monitor inventory and place orders for supplies as needed.

Skills

Malayalee cuisine expertise

Leadership

Menu planning

Time management

Education

Culinary training

Tools

Kitchen equipment proficiency

Job description

Flyper in Al-Khor, Qatar, is seeking a skilled Malayalee Chef to lead the kitchen in preparing authentic Indian and Kerala-style dishes. You will use fresh ingredients and traditional techniques to craft curries, biryanis, seafood, and other Malayalee specialties with exceptional flavor and presentation.

The role includes training and supervising kitchen staff, sourcing ingredients from local markets, and designing menus that honor regional flavors while accommodating dietary restrictions.