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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.

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South Indian Cuisine Chef