Job Description – South Indian Vegetarian ChefPosition

South Indian Vegetarian Chef

Department

Kitchen Operations

Employment Type

Full-Time

Reporting To

Head Chef / Restaurant Manager

Job Summary

We are looking for a passionate and experienced South Indian Vegetarian Chef to prepare authentic South Indian dishes while maintaining exceptional standards of taste, quality, hygiene, and presentation. The ideal candidate should have expertise in traditional South Indian cuisine and the ability to work efficiently in a fast-paced kitchen environment.

Key Responsibilities

- Prepare authentic South Indian vegetarian dishes including:
- Dosa
- Idli
- Vada
- Uttapam
- Pongal
- Upma
- Poori
- Appam
- Puttu
- Sambar
- Rasam
- Chutneys
- South Indian Meals
- Variety Rice
- Regional Specialties
- Ensure consistency in taste, quality, portion size, and presentation.
- Prepare fresh batters, spice blends, chutneys, and gravies according to standard recipes.
- Maintain cleanliness and hygiene in accordance with food safety regulations.
- Ensure proper storage of ingredients and minimize food wastage.
- Monitor inventory and communicate stock requirements.
- Inspect ingredients for freshness and quality before use.
- Coordinate with the kitchen team for smooth food preparation and timely service.
- Maintain all kitchen equipment and report maintenance issues.
- Assist in menu planning and the development of new South Indian vegetarian dishes.
- Follow all company SOPs and food safety standards.
- Support junior kitchen staff by providing training and guidance when required.

Required Skills





- Strong expertise in authentic South Indian vegetarian cuisine.
- Excellent knowledge of batter fermentation and traditional cooking techniques.
- Ability to prepare food in large quantities while maintaining consistency.
- Knowledge of food safety, hygiene, and sanitation practices.
- Time management and multitasking skills.
- Ability to work under pressure during peak service hours.
- Teamwork and communication skills.
- Attention to detail and commitment to quality.

Qualifications

- Diploma or Certification in Culinary Arts (Preferred).
- FSSAI food safety knowledge is an added advantage.
- Formal culinary training is preferred but not mandatory with relevant experience.

Experience

- Minimum 3–5 years of experience as a South Indian Vegetarian Chef in a restaurant, hotel, café, or catering establishment.
- Experience handling high-volume kitchen operations is preferred.

Working Conditions

- Flexible shifts, including weekends and holidays.
- Ability to stand for extended periods.
- Ability to lift kitchen supplies and ingredients as required.

Performance Indicators (KPIs)

- Consistency in food quality and taste.
- Customer satisfaction.
- Kitchen hygiene compliance.
- Food cost and wastage control.
- Timely order preparation.
- Inventory management efficiency.

Benefits

- Competitive salary.
- Performance incentives (where applicable).
- Staff meals.
- Paid leave as per company policy.
- Career growth opportunities.
- Skilled training and skill development.

Benefits:

- Food provided
- Paid time off

Work Location: In person

📌 South Indian Chef (Nemom)
🏢 WAW DOSA
📍 Nemom