South Indian Chef

About the Role

We are seeking a proficient South Indian Chef to become a vital part of our culinary team in Pune, Maharashtra. The candidate must possess comprehensive expertise in authentic South Indian cuisine, showcasing excellent cooking skills with a strong focus on maintaining consistent flavor, quality, presentation, and hygiene standards across all dishes.

Responsibilities

• Prepare a diverse range of traditional South Indian meals including but not limited to Idli, Dosa, Vada, Uttapam, Sambar, Rasam, Pongal, Upma, Appam, Puttu, South Indian Meals, various chutneys, and rice dishes.
• Handle the preparation of breakfast, lunch, dinner, and special South Indian menu items aligned with restaurant expectations.
• Ensure uniformity in taste, texture, presentation, and overall quality of food items.
• Make and manage essential components like dosa and idli batter, chutneys, sambar, spices, and gravies.
• Maintain precise portion control following standardized recipes.
• Ensure all ingredients used are fresh and safely stored in compliance with food safety guidelines.
• Monitor cooking temperatures and enforce proper food handling practices.
• Keep the kitchen, cooking apparatus, utensils, and work areas immaculate and hygienic.
• Collaborate closely with Sous Chef, Head Chef, kitchen helpers, stewards, and service personnel to ensure smooth kitchen workflow.
• Inspect the quality and quantity of raw materials on receipt.
• Assist with overseeing daily inventory management for items including vegetables, spices, grains, pulses, oils, and dairy products.
• Implement measures to minimize food wastage through optimal preparation, storage, and portioning.
• Guarantee punctual food preparation during peak operation times maintaining kitchen efficiency.
• Comply with company policies, kitchen SOPs, hygiene protocols, and food safety regulations.
• Contribute to menu development by suggesting new South Indian dishes as required.
• Ensure correct storage and clear labeling of all prepared and raw food items, following FIFO/FEFO inventory practices.
• Operate kitchen equipment safely; report maintenance issues timely.
• Provide training and guidance to junior kitchen staff and helpers as necessary.
• Promote discipline, teamwork, and professionalism within the culinary team.
• Support the Head Chef in upholding kitchen quality and operational standards.

Requirements

• Comprehensive knowledge of South Indian cooking styles and traditional culinary methods.
• Good understanding of spices, ingredient selection, masala and batter preparations, cooking techniques.
• Capable of preparing food in large quantities without compromising quality.
• Knowledge of presentation standards and portion management.
• Strong awareness of kitchen hygiene and food safety norms.
• Ability to perform well under pressure during busy service periods.
• Good organizational and time-management capabilities.
• Team player with effective cooperation skills.
• Sharp attention to detail and dedication to maintaining high food quality.
• Basic familiarity with inventory management and cost control is advantageous.

Education & Experience

Minimum educational qualification is 10th or 12th pass, with preference given to candidates holding diplomas or certificates in Hotel Management or Culinary Arts. Equivalent professional cooking experience will also be considered. Applicants should have between 2 to 8 years’ experience as a South Indian Chef within settings such as restaurants, hotels, cafes, quick-service restaurants (QSR), cloud kitchens, or catered services, particularly favoring those with exposure to high-volume kitchen environments.

Working Conditions

• This is a full-time role requiring flexible hours, including working on weekends and holidays according to business needs.
• Candidates must be adaptable to fast-paced kitchen settings.
• Shift timings may vary depending on the operating schedule of the restaurant or hotel.