Job Description

We are seeking skilled culinary professionals for our South Indian Kitchen. The ideal candidates should have hands-on experience in preparing authentic South Indian cuisine, ensuring consistent food quality, maintaining high hygiene standards, and delivering exceptional guest experiences.

Open Positions:

Junior Sous Chef / Sous Chef
Chef de Partie (CDP)
Commis Chef

Key Responsibilities:

Prepare and present authentic South Indian dishes as per established recipes and standards.
Maintain consistency in taste, quality, and presentation.
Ensure compliance with food safety, hygiene, and sanitation standards.
Assist in inventory management, stock control, and minimising food wastage.
Work collaboratively with the kitchen team to ensure smooth daily operations.
Support training and development of junior kitchen associates where applicable.

Requirements:

Relevant experience in South Indian cuisine within hotels, restaurants, or catering operations.
Strong knowledge of South Indian breakfast specialties, regional curries, chutneys, gravies, and live counters.
Good understanding of kitchen operations, food safety, and quality standards.
Passion for culinary excellence and teamwork.