Key Responsibilities Prepare and cook a variety of South Indian dishes such as Idli Dosa Vada Uttapam Upma Pongal Sambar Rasam Avial Poriyal and chutneys Ensure taste texture and presentation are consistent with outlet standards Assist in menu planning and recipe standardization for South Indian items Supervise and guide Commis Chefs in preparation and cooking Manage daily mise-en-place and ensure readiness for service Control wastage portion sizes and maintain cost efficiency Maintain cleanliness and hygiene in the South Indian kitchen section as per FSSAI HACCP standards Monitor and ensure proper storage of raw materials spices and cooked items Coordinate with store for timely requisition of South Indian ingredients rice pulses spices coconut curry leaves etc Train junior staff in South Indian cooking techniques and SOPs Work closely with the Sous Chef Head Chef in implementing new recipes and seasonal specials Ensure adherence to health safety and sanitation regulations Requirements Skills Proven experience as a CDP DCDP in South Indian cuisine Solid knowledge of regional specialties across Tamil Nadu Karnataka Kerala Andhra and Telangana cuisines Ability to handle dosa station tiffin counter and South Indian thali preparations Good leadership and team management skills Strong organizational and time management abilities Knowledge of food safety and hygiene practices Flexibility to work in shifts and during peak hours Job Types Full-time Permanent Pay 25 000 00 - 35 000 00 per month Benefits Food provided Health insurance Provident Fund Work Location In person

📌 Cdp South Indian (Tamil Nadu)
🏢 HR MADURAI RESIDENCY
📍 Tamil Nadu